Pumpkin Cornbread

Pumpkin Cornbread

We came home on Thursday to trees bathed in yellow and to a half-eaten pumpkin (our neighborhood is prowled by bears).  After a week of near sweltering heat, we welcomed the coolness of Colorado. I took out my notepad that evening and scribbled down meals for the week: chicken stew, roasted pork, Brussels sprouts and candied pecans. This pumpkin cornbread came to me a while later, as we were driving home from two perfect mugs of cappuccino. The thought of thick squares of cornbread sitting beside bowls of steaming soup was enough to compel me to stop at the store. You see, I’ve been known to lapse into cornbread obsession. I feel it coming almost every fall.

Pumpkin Cornbread

My biggest fear with a new cornbread recipe is that I’ll end up with dry and crumbly instead of dense and moist. The ratio of cornmeal and flour has to be just right…and you have to add enough fat and moisture to guarantee success. As aficionados of pumpkin will attest, this fall squash can do wonders in making baked goods moist. So when I thought about adding a can of pumpkin to my favorite cornbread recipe, I knew I’d gain brilliant color as well as texture and flavor.This cornbread recipe happens to be vegan. As you all know, I’m not vegan (far from it) but this is one of those cases in which the vegan variety happens to be far better than any recipe I’ve tried with butter, milk, or eggs. The ingredients needed to make this bread are pretty standard. The only exception being flaxseed meal (which serves as an egg replacement). So if you’re not vegan, and you don’t have any meal in your pantry, don’t fear! You can easily take out the flaxseed and just add an egg.

Pumpkin Cornbread

Along with this cornbread, Ryan and I have been enjoying each other, our friends, and our precious girl. We often lapse into states of open wonder: we created this child and yet she’s already so much more than anything we could have fathomed. We’re drinking good coffee, we’re making big pots of stew, and we’re taking walks when the Colorado sun shines brightly, warming up even the chilliest of days.

RyLucyIvy

Moriah

Pumpkin Cornbread

1 1/2 cups cornmeal

2 cups all-purpose flour

1 TBSP baking powder

1 teaspoon baking soda

1 1/2 teaspoons sea salt

1 cup soy milk (or regular milk)

3/4 cup vegetable oil

1/3 cup maple syrup

1/2 TBSP apple cider vinegar

1/3 cup flaxseed*

1 can pumpkin puree

*Or 1 egg

Line a 13 x 9 inch baking pan with parchment paper and grease well. In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt. Set aside. In a large bowl, whisk together soy milk, vegetable oil, maple syrup and apple cider vinegar. Stir in flaxseed. Fold in pumpkin puree. Fold dry ingredients into wet ingredients and stir until just combined. Spread mixture into pan and bake in preheated 400 degree Fahrenheit oven for 25-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before cutting and serving.

Monet

Anecdotes and Apple Cores

31 thoughts on “Pumpkin Cornbread”

  1. Kelly

    I love cornbread and this pumpkin version sounds fantastic! Welcome home and so glad to hear that you are taking the time to enjoy life and your baby girl:) She’s absolutely precious:)

  2. Krista

    So glad you’re making so many great memories with people you treasure. 🙂 Cornbread is one of my favorite comfort foods too – but ONLY if it’s moist. Otherwise, it’s pure sadness. 🙂

  4. Julia {The Roasted Root}

    Oh this cornbread looks amazing!! I’ve never tried pumpkin cornbread and given my love for anything cornbread related, I’m thinking this recipe will be a huge win and will certainly be enjoyed during the holidays! Love the pictures of your gorgeous family, as always, lady!!

  5. Joanne

    I’ve been on the biggest cornbread kick EVER and this pumpkin variation is totally happening in my near future! Can’t go wrong.

  14. Liz

    You’ve made me crave cornbread! I need to make a big batch of chili with a side of your perfectly moist cornbread 🙂 Love that last photo…

  17. Ashley

    You have perfect timing Monet! We just had an amazing pumpkin cornbread when out to eat this weekend – and I was thinking that I need to make some at home! This is happening soon! Happy Monday friend : )

  21. Tara

    Such an adorable family! My sister lives in Colorado and I am visiting her in January. I’m so excited because I have not visited her in almost ten years. Kind of afraid of being in the snow!

    I love cornbread and adding pumpkin makes it even better. 🙂

  22. Simone

    This looks delicious. It’s a bit of a shame that cans of pumpkin are not something that is sold here, although ofcourse I can make my own purée. Definitely a must try recipe!

  23. Jessie

    Those last two pictures – so adorable! She looks so much like you guys already 🙂 Glad you made it back safely!

    I know what you mean about cornbread – warm squares with butter or jam are my favorite, or crumbled with a little fresh sage. The addition of pumpkin is genius! More beta carotene AND an extra golden hue 🙂

  25. Gina

    I’m supposed to be a completely unbiased Auntie, but I have to tell you Lucy is the cutest little thing I’ve seen. Baby Gap cute or actually probably a little cuter. She looks happy, just like you and Ryan, I think you two are projecting that onto her. I need to get some pumpkin now that my Halloween plans are under way, I’m ready to try some new stuff. Hope you three have a wonderful week. I still want to make something for her, but can’t decide what.
    -Gina-

  27. Nami | Just One Cookbook

    Pumpkin cornbread sounds so delicious and I’d love to taste it (for the first time!). So happy to hear you’re treasuring each moment with the people you love. I don’t have any regret but I constantly miss my kids’ baby days. <3

  28. Jamie@Milk 'n' Cookies

    So glad you and your family have been thoroughly enjoying fall! This pumpkin cornbread looks amazingly moist and vibrant. I have a bunch of pumpkin and I’m hoping to try this recipe later in the week, when we make roast chicken. I have a quick question — did you use a 15 ounce can of pumpkin? (I’ve seen a few different sizes in my grocery store and just want to be sure I am using the right amount). Thanks so much for your help! I can’t wait to try this!

  30. Nancy @ gottagetbaked

    I always love the photos of your family, Monet. I can feel the love and warmth radiating off my screen. And girl, this cornbread is calling my name. I’m saving the recipe so that I can make it again and again this winter.

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