Healthy with Jodi

Pumpkin Cornbread


    Vegan, GF, Dairy Free

    Happily Serves 8


    ¾ cup almond or coconut milk, room temperature

    ¼ cup Coconut vinegar

    1 cup cornmeal

    1 cup GF All purpose flour (can sub quinoa flour)

    ½ teaspoon Himalayan Sea salt

    ½ teaspoon cinnamon

    ½ teaspoon baking soda

    ½ cup softened coconut oil

    cup brown sugar, packed (can sub coconut sugar)

    1 can pumpkin puree or 2 cups fresh pumpkin

    Preheat oven to 375 degrees F and prepare a 9 in cast iron skillet (or square pan) with cooking spray.

    Stir together nut milk and vinegar. Let sit for 10 minutes while you prep the rest of the ingredients.

    Whisk together your dry ingredients: cornmeal, whole wheat pastry flour, salt, cinnamon, and baking soda and set aside.

    Whisk together coconut oil and granulated sugar until well combined.

    Whisk in pumpkin puree.

    Stir in almond milk/vinegar mixture.

    Now stir in your dry ingredients.

    Mix until just combined.

    Don’t over mix, or you’ll end up with tough bread!

    Bake for about 25-35 minutes, or until an inserted toothpick comes out clean.

    Remove from the oven, let cool slightly and then serve immediately 

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