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Amazing Pumpkin Cornbread

What you need: 

2 cups yellow cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1 cup pumpkin puree (I use canned due to the availability)
1/4 cup corn oil
1 cup nondairy milk
1/2 cup vegan yogurt
1/4 cup agave nectar, or to taste

What you do: 

1. Preheat oven to 425 degrees Fahrenheit. Grease a pan. (I make this in a reusable round cake pan, and cut it into wedges)
2. Mix dry ingredients in a medium-sized mixing bowl. I always have a problem with the baking soda clumping when it hits the corn meal so be careful to work out those clumps.
3. Make a little well in the center and add in the pumpkin, oil, milk, yogurt, and agave nectar.
4. Bake for 20-25 minutes or until the top is browning and the sides are pulling away from the pan.
Source of recipe: My own recipe brought about by experimenting before Thanksgiving.

Preparation Time: 
15 minutes, Cooking time: 20-25 minutes
Cooking Time: 
20-25 minutes
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

Is that a small or large can of pumpkin?

It is one CUP of pumpkin, not one can.

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Is that a small or large can of pumpkin?

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very good..i cut back on the amount of agave though thry are different and  will go nice w/alot of things

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I do recommend using the nectar for this though. Sugar can get too sweet.

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Quick addition to this recipe: I forgot to write honey to the ingredients. You can use sugar or agave nectar, but you should add to taste. I don't like it being too sweet but a little sweetness wakes the spices up.

Sorry about that!

That's ok that you forgot the honey 'cause it isn't vegan anyway :D

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dang I didn't like it and I love pumpkin anything.  I think its missing sugar.  I should have added maybe 1/4 - 1/2 cup sugar them it might be ok, I will have to make again with sugar and see.

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I just realized upon taking this out of the oven that this recipe needs some salt.

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Just made this, it was awesome! I used 2 tbsp olive oil and 2 tbsp agave syrup instead of the corn oil, and added a handful of raisins. Carnivore friend loved it:D

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Nice recipe, made it first as a test (for a potluck) and then added/changed some things:
I love the taste of cornbread, but hate the dry, crumbly texture of many recipes, so I used 1 + 1/2 cups cornmeal and added 1/2 cup whole wheat flour and added 2 tbsp ground flax seeds to bind things a little.
Also, I added about 1/4 cup maple syrup for a little sweetness + extra moistness.
I amped up the spices: doubled the recipe amounts and added 1/2 tsp of nutmeg too
And lastly, added about 1/2 a cup of sweet corn kernels.

YUM! Worked really well as muffins too

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This sounds good... does it still have a corn bread flavor, or mainly pumpkin?

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