I’ve been in a real baking mood for the last few days. I thought I’d share with all of you the cornbread recipe I came up with a few years ago.
Pumpkin isn’t just for desserts! This cornbread has pumpkin and honey in it, sure, but it is surprisingly savory despite that. These are vegan versions, but please feel free to use non-vegan alternatives. I usually do.
I wrote this this way for a website called vegweb. if you’re looking for a large database of vegetarian and vegan recipes, they’re a great source. I dabble in vegetarianism now and again, but my intense love of hamburgers usually wins in the end.
2 cups yellow cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1 cup pumpkin puree (I use canned due to the availability)
1/4 cup corn oil
1 cup nondairy milk
1/2 cup vegan yogurt (or you can use 2 eggs for this instead.)
1. Preheat oven to 425 degrees Fahrenheit. Grease a pan. (I make this in a reusable round cake pan, and cut it into wedges)
2. Mix dry ingredients in a medium-sized mixing bowl. I always have a problem with the baking soda clumping when it hits the corn meal so be careful to work out those clumps.
3. Make a little well in the center and add in the pumpkin, oil, milk, and yogurt.
4. Bake for 20-25 minutes or until the top is browning and the sides are pulling away from the pan.
Source of recipe: My own recipe brought about by experimenting before Thanksgiving.
Makes: 12 muffins or one round cake, Preparation time: 15 minutes, Cooking time: 20-25 minutes