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!

Course Sides

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 300

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 8x8 or 9x9 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!

If you don't have a cast iron pan you can use an 8x8 or 9x9 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.