Pumpkin Dairy Free Cornbread
This pumpkin maple Dairy Free Cornbread is a little sweet and super moist. It tastes almost more like cake than cornbread. Perfect for your Thanksgiving table or next to a big bowl of chili any day of the week.
Servings: 12
Calories: 131kcal
Equipment
Ingredients
- 1 cup unsweetened, plain dairy free milk
- ¾ cup pure pumpkin purée
- ¾ cup pure maple syrup
- 1 ½ cups cornmeal
- ½ cup white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
Instructions
- Pre-heat oven to 400°F. Line an 8x8 baking dish with parchment paper or gently spritz with cooking spray.
- In a medium mixing bowl, whisk dairy free milk, pumpkin purée and maple syrup together until smooth.
- In a small mixing bowl, whisk cornmeal, whole wheat flour, baking soda, cinnamon and salt until combined.
- Pour the dry ingredients into wet ingredients and whisk until smooth.
- Pour into the prepared dish.
- Bake 25 to 30 minutes until top is golden brown and a toothpick inserted into the center comes out clean.
- Let it cool in the pan for a few minutes before removing it to a wire cooling rack to continue cooling completely.
- Cut into squares and enjoy!
Notes
~ Use fine or medium grind cornmeal for a more cake-like texture.
~ Use a gluten free flour blend instead to make this recipe gluten free.
~ Use 100% pure pumpkin purée, not pumpkin pie filling.
~ Use pure maple syrup, not pancake syrup.
~ Whisk just until combined. A few lumps are fine. Do not over mix.
~ Baked until the top is golden brown and the sides are pulling away from the baking dish. A toothpick inserted into the center should come out clean.
~ Let the cornbread cool in the pan on a cooling rack for 10 to 15 minutes before removing it from the pan to continue cooling completely.
Storage/Freezing This cornbread is best kept at room temperature. Wrap it tightly in parchment paper and store in an air-tight container. It will last for 1 to 2 days. After 1 to 2 days, it's best to transfer it to the fridge or freezer. It will keep for 4 to 5 days in the fridge, again wrapped well and in an air-tight container. Or transfer it to a freezer safe plastic bag or container and keep in the freezer for 2 to 3 months.
Storage/Freezing This cornbread is best kept at room temperature. Wrap it tightly in parchment paper and store in an air-tight container. It will last for 1 to 2 days. After 1 to 2 days, it's best to transfer it to the fridge or freezer. It will keep for 4 to 5 days in the fridge, again wrapped well and in an air-tight container. Or transfer it to a freezer safe plastic bag or container and keep in the freezer for 2 to 3 months.
Nutrition
Calories: 131kcal | Carbohydrates: 18g | Protein: 1g | Sodium: 189mg | Potassium: 56mg | Fiber: 1g | Sugar: 14g