Description

This Pumpkin Cornbread recipe combines the subtle sweetness of pumpkin with the hearty texture of cornmeal to create a moist and flavorful bread. Perfect for fall or any time you want a comforting side, this easy-to-make cornbread bakes up golden and tender with warm spices like cinnamon and nutmeg. It can be made vegan by substituting the egg and milk and is a delightful accompaniment to soups, chili, or enjoyed with butter or honey.

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)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and prepare an 8×8-inch baking dish by greasing it or lining with parchment paper to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose or gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar, mixing thoroughly to evenly distribute the leavening agents and spices.
Mix Wet Ingredients: In a separate bowl, whisk the canned pumpkin puree, milk or plant-based milk, vegetable or coconut oil, maple syrup, and the egg or flax egg until the mixture is smooth and well blended.
Combine Mixtures: Gradually pour the wet ingredients into the dry ingredients. Gently stir until just combined, being careful not to overmix to ensure the cornbread remains tender.
Prepare for Baking: Spread the batter evenly into the prepared baking dish to ensure even cooking and a uniform texture.
Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cornbread comes out clean, indicating it is fully cooked.
Cool and Serve: Allow the cornbread to cool slightly before slicing. Serve warm with butter or honey for added flavor and moisture.

Notes

For a vegan version, substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) and use plant-based milk.
To make this gluten-free, use a gluten-free all-purpose flour blend in place of regular flour.
Do not overmix the batter to keep the cornbread light and fluffy.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently before serving.
You can add extras like chopped nuts or corn kernels for added texture.