This cheesy vegan pumpkin cornbread is baked in a skillet, which gives it the most irresistible crispy edges! The middle is fluffy and tender and it’s perfect for slicing and pairing with soups, stews, and chilis.

Slice of pumpkin cornbread on plate

You haven’t had cornbread until you’ve had it like this. My pumpkin cornbread is moist, tender, and fluffy, and since it’s made in a cast iron skillet, it gets fantastically crisp too. I also added corn, vegan cheese and jalapeños so this is truly THE skillet cornbread of my dreams (and hopefully yours too!). You’ll never want to eat a bowl of chili again without a slice of this pumpkin cornbread on the side! 

Why You’ll Love This Pumpkin Cornbread

  • That crispy crust. Melting vegan butter in the cast iron skillet before adding the batter creates an irresistible crispy crust that will have you going back for seconds—and maybe even thirds!
  • Fluffy and tender middle. The pumpkin puree adds moisture to the cornbread, keeping it nice and tender.
  • Perfect for pairing. This cornbread is ideal for pairing with soups, stews, and chilis, but I’m just as likely to eat a slice on its own as a snack!
Overhead view of ingredients for pumpkin cornbread with labels

Notes on Ingredients

Here’s a quick look at what you’ll need along with my notes. Scroll down to the recipe card to find the ingredient quantities.

  • Vegan buttermilk – You’ll make this by whisking together vegan milk and apple cider vinegar. This curdles the milk and helps your pumpkin cornbread get a nice rise and tender crumb.
  • Fine grain cornmeal
  • Flour – You can use gluten-free flour or all-purpose, depending on your dietary needs.
  • Baking soda and powder
  • Sea salt
  • Pumpkin puree – You can use homemade pumpkin puree or store-bought.
  • Vegan butter – I love using my homemade vegan butter for this recipe. You’ll melt some of the butter, then some is used to grease the pan.
  • Sugar and maple syrup
  • Jalapeño – You can use less or omit for a milder version.
  • Corn kernels – I like using thawed frozen corn to make cornbread.
  • Vegan cheese shreds – To add some cheesy goodness!

How to Make Pumpkin Cornbread

It always helps to have a few step-by-step photos, right? Here’s a quick look at how to make this recipe:

  • Prepare. Preheat your oven to 400ºF and whisk together the ingredients for the vegan buttermilk.
  • Mix the dry ingredients. Whisk the cornmeal, flour, baking soda, baking powder, and sea salt in a bowl.
  • Mix the wet ingredients. Stir together the melted butter, buttermilk, pumpkin puree, sugar, and maple syrup.
  • Finish the batter. Stir the wet ingredients into the dry ingredients, then fold in the jalapeños, corn, and vegan cheese.
  • Grease the skillet. Rub the solid butter onto a cast iron skillet. Place the skillet in the oven for a few minutes, until the butter melts.
  • Bake. Pour the batter into the hot skillet and add jalapeño slices on top, if desired. Bake for 23 to 25 minutes, or until the edges are golden brown.
  • Serve. Cool for about 10 minutes, then slice and serve.

Tips and Variations

  • Use a baking pan if you need to. If you don’t have a cast iron skillet, you can use an 8×8 or 9×9 baking pan for this pumpkin cornbread. Just make sure to melt the butter in the pan before adding the batter for that crispy crust.
  • Swap in butternut squash. Pureed butternut squash can be used in place of pumpkin. The flavour is quite similar!
  • Don’t over-mix the matter. Stir just until everything is combined. Over-mixing can lead to tough cornbread.
Pumpkin cornbread in skillet topped with vegan butter and jalapeños

Serving Suggestions

My favourite way to serve this pumpkin cornbread is alongside a warm bowl of red lentil chili. It’s also great with my butternut squash soup, or Southern favourites like vegan mac and cheese and vegan fried chicken.

How to Store and Reheat Extras

  • Room temperature: Wrap the leftover cornbread in foil or plastic wrap and store it at room temperature for up to 2 days. 
  • Freezer: Place cooled, sliced cornbread in a freezer-safe bag or container and freeze for up to 3 months. 
  • To reheat: To reheat, place slices of cornbread on a baking sheet and bake at 350ºF or warm them up in the microwave in 15-second intervals until heated through.
Pumpkin cornbread in skillet

Enjoy friends! If you make this pumpkin cornbread, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

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Overhead view of sliced pumpkin cornbread in skillet

Pumpkin Cornbread

This easy cheesy vegan pumpkin cornbread is fluffy and tender, crispy on the edges, and perfect for pairing with soups, stews, and chilis!
5 (from 4 ratings)

Ingredients

  • 1 ¼ cups vegan milk, (300mL)
  • 1 tablespoon apple cider vinegar, or white vinegar
  • 1 ¼ cups fine grain cornmeal, 150g
  • 1 cup flour, 148g or All Purpose Gluten Free Flour Mix
  • ½ teaspoon baking soda, (3g)
  • 1 ½ teaspoons baking powder, (9.6g)
  • ¾ teaspoon sea salt
  • ¼ cup pumpkin puree, (61g)
  • ¼ cup melted vegan butter, 44g
  • 3 tablespoons sugar
  • 3 tablespoons maple syrup, 69g
  • 2 jalapeños, de-seeded and finely diced plus slices for the tops
  • ½ cup cooked corn kernels
  • 2 tablespoons vegan butter, softened ,for the pan or cast iron
  • ½ cup vegan cheese shreds, (optional to add in)

Instructions 

  • Preheat oven to 400℉/200℃.
  • Mix the vegan milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
  • In a large bowl, mix all the cornmeal, flour, baking soda, baking powder, and sea salt together. Set aside.
  • In a smaller vegan milk mixture, add in the pumpkin puree, melted vegan butter, sugar and maple syrup. (EXCEPT the final 2 tablespoons of butter listed). Mix slowly to incorporate, then a bit quicker to mix together properly.
  • Pour the wet ingredients into the dry and mix until combined. Add in the diced jalapeños and corn, and mix gently. You can also optionally add in the vegan cheese shreds.
  • In your cast iron skillet, rub the 2 tablespoons of butter all over. Place the cast iron in your preheated oven and leave it there until the butter is melted and the cast iron is hot, about 3-5 minutes. You want the cast iron to be hot so that the dough starts baking the second it hits the cast iron.
    If you don't have a cast iron pan you can use an 8×8 or 9×9 baking pan.
  • Remove the cast iron CAREFULLY with an oven mitt, it will be very hot. Spoon the batter into the cast iron and on top of the butter.
  • Add a few thin slices of jalapeño to the top of the cornbread and press down gently. Bake for 23-25 minutes, until the crust is golden brown and the butter is bubbling on the sides. Remove from oven and allow to cool slightly (at least 10 minutes), then cut with a dinner knife and serve with vegan butter or maple syrup (or both). Enjoy!

Notes

  • If you don’t have a cast iron pan you can use an 8×8 or 9×9 baking pan.
  • Room temperature: Wrap the leftover cornbread in foil or plastic wrap and store it at room temperature for up to 2 days.
  • Freezer: Place cooled, sliced cornbread in a freezer-safe bag or container and freeze for up to 3 months.
  • To reheat: To reheat, place slices of cornbread on a baking sheet and bake at 350ºF or warm them up in the microwave in 15-second intervals until heated through.
Calories: 300kcal, Carbohydrates: 44g, Protein: 5g, Fat: 12g, Saturated Fat: 3g, Sodium: 608mg, Potassium: 141mg, Fiber: 5g, Sugar: 9g, Vitamin A: 1760IU, Vitamin C: 5mg, Calcium: 111mg, Iron: 2mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.