First pumpkin recipe of the season! Wohoo and it’s only September…jeez doesn’t the whole pumpkin obsession thing begin in October? Instagram has been flooding with pumpkin-ness so I guess I couldn’t resist opening my first jar.
I’ve been using it in overnight oats, pancakes and…cornbread!
Weird that I didn’t make my first pumpkin recipe some sort of a dessert . Very unlike me to kick off Fall without a comforting, decadent yet healthy, dessert dish. I wanted my cornbread though. Plus this is a more sweet cornbread versus savory. Cornbread completely fits the Fall theme too.
It may be that my southern roots are kicking in, since I’ve been into this whole cornbread thing. Okay so i’m not sure if you can consider them “southern roots” but my dad was born in Texas, and my grandpa lives in Alabama. I visited him once when I was five. Does that meet the southern roots standards? Am I allowed to say I have them?!
Regardless, it’s fun to say. And it’s fun to blame my new found love for cornbread on it. After making my cornmeal waffles, I got hooked. I have been playing around with a recipe and after opening my first jar of pumpkin, it just clicked. The pumpkin puree gives a great moisture and creaminess to the bread while adding health benefits.
Pumpkin is high in Vitamin A and Vitamin C while also supplying a great amount of fiber. There is nothing bad about pure pumpkin puree, it is just plain nutritious. It adds a great touch to baked goods, pancakes, waffles, yogurt and oatmeal. It was a perfect match for my cornbread and a great combo to kick start Fall!
This goes great with melty hummus on top (I know sounds weird, but it’s oh so delicious) or for a more “sweet” version, melted peanut butter of course works great. Some butter or a drizzle of extra maple works wonders as well!
This is best eaten warm and fresh out of the oven. But for those of you can’t consume an entire batch of cornbread in one sitting, which I find to be odd, I mean seriously what’s wrong with you people?! Just kidding I dare you to attempt though! Kidding again, don’t attempt, and please ignore all my corny jokes…
These can be stored covered at room temperature for up to a day and stored in the fridge for up to a week. Heat up before eating for pure bliss or eat cold if that’s how you prefer it!
Maple Pumpkin Cornbread
- 1.5 cups stone ground cornmeal
- 1/2 cup oat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp each: cinnamon, pumpkin pie spice and nutmeg
- 2 eggs
- 1 cup light coconut milk + 1 tsp apple cider vinegar
- 3/4 cup pumpkin puree
- 2 tbsp vanilla greek yogurt
- 1/3 cup maple syrup
Preheat oven to 400 degrees fahrenheit. Place 8-9 inch cast iron skillet in oven while you are preparing ingredients. If you don’t have a cast iron skillet you can use a regular 8X8 or 9X9 baking dish.
Mix all dry ingredients together. In a separate bowl whisk eggs, coconut milk, greek yogurt and maple syrup. Add in pumpkin puree. Pour wet ingredients into dry ingredients and mix until completely well combined.
Take out cast iron skillet and spray with cooking spray (or spray your baking dish) and pour mixture into pan. Bake in the oven for 30-35 minutes until golden brown on top. Let cool for 15 minutes before cutting into squares! Best served warm and can be stored in the fridge for up to a week.