Cornbread warm and fresh from the oven is a wonderful addition to a meal, especially chili in my mind. In fact, whenever I make chili during the fall and winter months, I consider cornbread a must have on the side. My favorite recipe, which I am sharing with you today is one involving pumpkin! Canned pumpkin is a staple in many homes this time of the year, and if you made a recipe with some of it and need to use up the rest, this recipe is perfect for that! It is delicious, quick to make, vegan, gluten free and dairy free, but you would never know!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
Preheat the oven to 375 degrees. Line a 9 inch round pan with parchment on the bottom and spray with non-stick spray. In a large bowl, whisk together cornmeal, flour, baking soda, baking powder, sea salt. Whisk in coconut milk, pumpkin, coconut oil, and maple syrup until well combined. Whisk in cider vinegar quickly until just combined, then pour into prepared pan(s). Bake for 30 minutes until lightly golden on top and a toothpick inserted into the center comes out clean. Cool a few minutes before turning out from pan.
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- Allergen Friendly
- Heart Healthy
- Side Dish
- Child Friendly