Vegan Pumpkin Cornbread
Is cornbread with maple syrup in it considered sweet or savory? I guess a bit of both, but I’m going to label this as savory. I don’t think that there are many if any deserts out there with onions in it, so savory it is. I’m not even the biggest fan of pumpkin and I can’t get over how delicious this pumpkin cornbread is. I know that finding vegan cream cheese may be a little hard for some people since it’s not available everywhere. I live in a smaller town in the South and am able to find some, but if you can’t, I can try making another version of this recipe for you. I don’t make cornbread all of the time, so I probably won’t make a new version unless someone requests it. If you can get your hands on some vegan cream cheese, specifically the Tofutti brand, I would say it’s worth the extra money. The cornbread is soft and rich, not dry like a lot of cornbread is.
*Costs listed are my personal costs, they will differ upon availability, location, brands, and sales.
Vegan Pumpkin Cornbread
- 2 cups all-purpose flour $0.15
- 2 cups yellow cornmeal (I used self-rising) $1.00
- 1 ½ tbsp baking powder $0.22
- 1 tsp salt $0.04
- 1 ¼ cup almond milk or other plant-based milk $0.50
- 8 oz vegan cream cheese (I used Tofutti) $3.49
- 2 cups pumpkin puree $1.00
- 2 tbsp maple syrup, plus more for serving $0.75
- 1/3 cup vegan butter, melted plus more for greasing the pan $0.65
- 1 small red onion, ½ sliced, ½ diced $0.60
- ¼ cup pepitas, pumpkin seeds $1.00
Total Cost: $9.40
Cost per serving: $0.78
- If using a 12-inch cast-iron skillet, place it in the oven, then heat to 400F. If using any other pan, just heat the oven and grease your pan.
- In a large bowl, combine the flour, cornmeal, baking powder, and salt.
- In another large bowl, whisk together the almond milk, vegan cream cheese, pumpkin puree, maple syrup, and 1/3 cup of vegan butter. Once mixed, add in half of the onion, diced.
- Add the wet mixture to the dry mixture until combined, but don’t over-mix.
- Remove the cast-iron skillet and grease with the extra butter. Be careful because the pan is very hot. You should put the butter on the bottom and sides of the pan.
- Pour the cornbread batter into the pan and top with the sliced onions and pepitas. Bake at 400F for 25-30 minutes. To serve, add additional maple syrup or vegan butter if desired.
If you end up making this recipe, don’t forget to tag me on Instagram @emilymeansy