Lovely cornbread variation with a hint of sweetness and autumn spice.
Yield: 8-10 servings
Time: an hour
Tools
- small bowl
- 8-inch square baking dish
- 2 medium bowls
- sifter
- rubber spatula
Ingredients
- 1 c almond milk
- 1 T cider vinegar
- 1¼ c cornmeal
- 1 c flour
- 2 t baking powder
- 2 t pumpkin pie spice or cinnamon
- ½ t salt
- 1 c pumpkin purée
- ½ c maple syrup
- ¼ c refined (odorless) coconut oil, melted
Directions
Combine the milk and vinegar in the small bowl and set aside to culture for 10 minutes.
Meanwhile, oil the baking dish and set aside.
Preheat oven to 350.
Sift the dry ingredients into one bowl and stir to combine.
Combine the pumpkin, syrup, and oil in the other bowl. Add the curdled milk and mix well.
Add the dry ingredients and stir until just mixed.
Spread into the baking dish and bake 30-35 minutes, until golden brown and firm.
Let cool for a few minutes before turning out onto the counter and cutting.
Notes
This is great for Thanksgiving!
Adapted from the recipe in The Superfun Times Vegan Holiday Cookbook, by Isa Chandra Moskowitz.
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