Pumpkin Cornbread
Recipe adapted from Leite’s Culinaria
Notes: This cornbread isn’t poundcake-sugary, but it does have some sweetness thanks to the pumpkin, sugar and coconut yogurt. I like it that way – maybe because I’ve been successfully indoctrinated by “Big Sugar.” You can feel free to omit the sugar if you want it a little more savory.
I’ve listed the ingredients I use to make this recipe soy, gluten and dairy free. If you aren’t concerned about soy or dairy, you can make it with butter instead of margarine, and soy or dairy yogurt or sour cream instead of coconut yogurt.
Speaking of the coconut yogurt – I get mine at Whole Foods, and I’ve seen it at Trader Joe’s too. If you can’t track it down, you can also use “vegan buttermilk” (One cup non-dairy milk mixed with a teaspoon of vinegar or lemon juice, then ideally left to thicken for 30 minutes). It works in a pinch, but makes a drier cornbread.
- 1 3/4 cups plus 2 tablespoons cornmeal (white or yellow)
- 2 tablespoons baking powder
- 1 teaspoon salt
- 3 tablespoons granulated sugar
- 1/4 teaspoon pumpkin pie spice (optional)
- 5 large eggs
- 1 15 ounce can pumpkin puree
- 8 ounces plain dairy-free coconut milk yogurt
- 1 stick (4 ounces) soy and dairy free margarine or butter substitute for baking (like Earth Balance Buttery Sticks) melted, plus more for the skillet
Instructions
- Preheat the oven to 425°F. Heat a 10-inch cast-iron skillet in the oven for at least 5 minutes. (I usually just leave the pan in the oven while it’s preheating.)
- Meanwhile, in a large bowl, combine the cornmeal, baking powder, salt, sugar, and pumpkin pie spice, if using. Stir until combined. Make a well in the center of the mixture. In a separate, medium bowl, whisk together the eggs, pumpkin puree, yogurt, and melted margarine. Add the wet mixture to the cornmeal mixture, stirring just until moistened. Smear some margarine on the end of a paper towel and use it to carefully coat the hot skillet with butter. Pour batter into prepared skillet.
- Bake for 20 to 35 minutes, or until the top is golden brown and springs back when lightly touched. A toothpick inserted in the center should come out clean or almost clean. After 20 minutes, start checking at least every 5 minutes – it can over-bake and dry out quickly.
- Let cool for at least 10 minutes, then cut into wedges and serve. Best the same day it’s made.
Sprinkle Fix 