Vegan & Gluten Free Pumpkin Cornbread
Ingredients:
1/2 cup of your favourite vegan butter substitute (I use earth Balance)
2/3 cup white sugar
1/2 cup pumpkin puree (butternut squash also works)*
1 tablespoon vinegar
1 cup almond or soy milk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup corn flour
1/2 teaspoon salt
* – If you want more traditional cornbread, without the pumpkin flavour you can use 2 eggs worth of vegan egg substitute here, or 1/4 cup of potato starch)
Directions:
1) Preheat oven to 375 degrees
2) Melt butter in a large oven-safe skillet
3) When butter is melted, remove from heat and stir in sugar. Quickly add pumpkin puree and beat until blended.
4) Combine vinegar, milk and baking soda and mix into the pan
5) Add cornmeal and mix until incorporated then mix in corn flour and mix until all lumps have been removed
6) Put skillet into the oven and bake for 30 minutes or until a knife inserted into the center comes out clean
Note: This recipe also makes great corn muffins
(c) 2015 Little Mountain Cohousing for Paul C.