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.
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!
~ 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.
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.
Calories: 131kcal | Carbohydrates: 18g | Protein: 1g | Sodium: 189mg | Potassium: 56mg | Fiber: 1g | Sugar: 14g