(It Feels Like Autumn) Pumpkin Cornbread
I’m going to jump on the bandwagon–it’s October and I demand all things pumpkin, just like the rest of you! (I mean, have you seen Vegan Dad’s Pumpkin Pull-Apart Rolls, Kathy’s Hubbard Pumpkin Pie, or Manifest Vegan’s Cinnamon Swirl Pumpkin Bread, just to name a few?) Seriously, you guys have put me in a pumpkin-craving mood. And even though there’s apparently a pumpkin shortage, I’ve got eight or nine quart-sized freezer bags full of my homemade pumpkin puree from last year, so I’m all set. And, for those without ready-made, frozen puree, at least most winter squashes will work in any pumpkin recipe!
When the weather dipped this past weekend into the cold and almost wintery-feeling temperatures (a high of 50 with rain and wind is not my idea of an idyllic mountain fall weekend), I knew only one (er, two) thing would hit the spot: chili and cornbread.
So, first, the cornbread. I’ve made cornbread before–all the way back in 2007 (!!) I made Double Corn Cornbread and in 2009 I posted my Gluten-Free Cornbread–but this year I wanted to add a slightly different twist: pumpkin. Slightly adapting and veganizing the New York Time’s recipe made a great batch of moist, delicious cornbread. The pumpkin, in addition to serving as it’s own egg substitute, added a hint of autumn to the batch, and you can’t beat the gorgeous orange shimmer (does anyone else loving eating with their eyes almost as much as with their mouth?). All-in-all, a winner of a recipe and a perfect way to bring in autumn.
Adapted from the New York Times
1 1/2 c drained pumpkin purée, canned or made from 1 pound fresh pumpkin
1 1/4 c coconut milk (or vegan milk of choice)
2 tbsp vegetable oil
1 tbsp agave nectar
1 1/4 c corn flour
3/4 c rough corn meal or grits
1 tbsp baking powder
1/2 tsp baking soda
3/4 tsp salt
Spray oil for pan
Heat the oven to 400 degrees, and place inside a 9-inch cast iron skillet or a 2-quart baking dish.
Whisk together the pumpkin purée, coconut milk, vegetable oil, and agave. Stir the dry ingredients into the wet ingredients and mix together. Do not overwork.
Spray the skillet or baking dish with oil (be sure to coat all sides) and pour cornbread batter into the pan/dish. Bake for 35-40 minutes, until golden brown on top and an inserted knife comes out clean.
Remove from oven, let cool 10-15 minutes before cutting and serving.
Posts of MoFos Past
2009: Gluten-Free Buckwheat Crepes & Cinnamon Spice Apples
2010: I Love ATL, Part I