Description
This moist and flavorful Pumpkin Cornbread combines the sweetness of pumpkin puree and warm spices with the classic hearty texture of cornbread. Perfectly spiced with cinnamon and nutmeg, this easy-to-make recipe offers a delightful twist on traditional cornbread. Ideal for fall gatherings or as a comforting side dish, it can be easily adapted to be gluten-free or vegan.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour (or gluten-free flour)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/3 cup sugar (or coconut sugar)
Wet Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup milk (or plant-based milk)
- 1/4 cup vegetable oil (or melted coconut oil)
- 2 tablespoons maple syrup
- 1 egg (or flax egg for vegan option)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose (or gluten-free) flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar until combined evenly.
- Combine Wet Ingredients: In a separate bowl, whisk the canned pumpkin puree, milk (or plant-based milk), vegetable (or coconut) oil, maple syrup, and egg (or flax egg) until smooth and fully incorporated.
- Combine Mixtures: Gradually pour the wet ingredients into the dry ingredients, stirring gently just until combined. Be careful not to overmix to keep the cornbread tender.
- Transfer Batter: Pour and spread the batter evenly into the prepared baking dish, smoothing the top for even baking.
- Bake: Bake the cornbread for 25-30 minutes until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Cool and Serve: Allow the cornbread to cool slightly in the pan before slicing. Serve warm with butter, honey, or your preferred topping for added flavor.
Notes
- You can substitute all-purpose flour with gluten-free flour to make this cornbread gluten-free.
- For a vegan version, replace the egg with a flax egg and use plant-based milk.
- Adjust the sweetness by increasing or decreasing the sugar or maple syrup according to your taste.
- To enhance the texture, avoid overmixing the batter once wet and dry ingredients are combined.
- This cornbread pairs well with soups, stews, or a drizzle of honey for breakfast.
