Pumpkin cornbread

By Wendy Andresen | Jan 30, 2019
Photo by: Wendy Andresen

My grievance with most cornbread is that it’s just so dry and, well, ordinary. This recipe is incredibly moist and flavorful, thanks to the pumpkin, which also has many health benefits. It’s high in fiber and beta-carotene, which the body converts to vitamin A. It’s also a good source of lutein and zeaxanthin, two antioxidants that are thought to help prevent cataracts and may even slow the development of macular degeneration.

Cornmeal, also, is no lightweight when it comes to nutrition. It is considered a “good” carbohydrate and is a source of fiber, folic acid, iron, zinc and niacin. What I like best about this recipe, however, is that it tastes simply marvelous with maple syrup or as an accompaniment to soup, chili or almost anything else. I’ll never again go back to “plain” cornbread.


3/4 cup nondairy milk

1/4 cup white vinegar

1 cup stone ground cornmeal

1 cup white whole wheat flour

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. baking soda

1/2 cup canola oil

1/3 cup organic sugar

15-ounce can pumpkin puree (not pumpkin pie filling)


1. Stir together nondairy milk and vinegar. Let sit for 10 minutes while you follow the next steps.

2. In a large bowl, whisk together the cornmeal, flour, salt, cinnamon and baking soda.

3. In another bowl, whisk together oil and sugar until well combined, then whisk in the pumpkin puree.

4. Add the wet ingredients to the dry and stir just until combined. Do not over-mix or bread will be tough.

5. Spray a 9-inch square pan with nonstick cooking spray and spread the mixture in it.

6. Bake at 375 degrees for 35 to 40 minutes, or until an inserted toothpick comes out clean. Cool before cutting.

Comments (1)
Posted by: Lynette Walther | Jan 30, 2019 13:07

Sounds yummy!

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