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VeganMoFo IV: Maple-Glazed Pumpkin Cornbread – swell

VeganMoFo IV: Maple-Glazed Pumpkin Cornbread

Welcome to VeganMoFo IV!  I’m a realistic lady and know I won’t be posting everyday (especially since I’ll be up north in a cabin this weekend), but I’m going to try my best to post three or four times a week.  This year I hope to revisit old recipes that have been lost to domain switches and time, spruce them up a bit if necessary, and share them.  Which brings me to my first recipe.  I can’t make this because I know I would eat it, and I can’t eat it because my tummy would totally, totally hate me (I found out about a year ago that corn was the culprit of most of my former digestive woes).  But I know a lot of you can, so I’m handing over the recipe as it’s totally appropriate for November, and hopefully may make it to some of your Thanksgiving tables, if you do that sort of thing and don’t already have a favorite recipe.

When I talked about this bread last year I said: “the cornbread was moist and fluffy and gloriously soft, and the maple had caramelized and smelled like marshmallows when I pulled it out from the broiler.”  Then I also spewed some bullshit about it not being pumpkin-y enough to share a recipe, but let’s face the facts, people: It was totally delicious, and didn’t need to be pumpkin-y.  Eat it and be full of love for pumpkins and corn and maple syrup.

Maple-Glazed Pumpkin Cornbread
makes 1 8×8 pan

2 cups spelt flour
1 cup cornmeal
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1 1/2 cups non-dairy milk
4 teaspoons apple cider vinegar
1 cup pumpkin puree
1/3 cup safflower or canola oil
1/4 cup maple syrup, plus extra to brush the top of the bread

Preheat oven to 375, and oil and flour an 8×8 baking pan.

Combine the flour, corn meal, baking powder and soda, and salt in a large bowl.  Add the apple cider vinegar to the milk and set aside to curdle for a couple minutes (if you’re using something like rice milk, it won’t curdle but will still work!), then whisk together with the pumpkin, oil and maple.  Add the wet ingredients to the dry and mix with a spatula until just combined.  Pour the batter into the prepared baking pan, and bake for 35-40 minutes or until the bread begins to just pull away from the edges of the pan.

Turn on your broiler (I have a gas oven, but this may not work as easily in a non-gas oven).  Carefully brush the top of the bread with additional maple syrup and place under the broiler for a few minutes, until caramelized and fragrant.  Let the bread cool for a few minutes in the pan, then cut into squares and serve.

17 Responses to “VeganMoFo IV: Maple-Glazed Pumpkin Cornbread”

  1. jessy says:

    happy Vegan MoFo to you, A-K – and rock on with the awesome & deeeelicious kick off post! i am imagining how absolutely scrumptious your maple-glazed pumpkin cornbread is. mmmmmmmmmmm! now that you mention corn making your tummy sadfaced, that’s got me thinking……. i stopped consuming gluten and my ibs went away, but for some reason my tummy isn’t always the happiest of campers in other ways. i eat A LOT of corn – as you well know, it’s in everything – and i’m sure my nightly (literally) bowl o’ popcorn pushes my corn consumption to some crazy level. i might just have to try cutting it out of my diet for a few weeks to see if that sets me straight. thanks for the thought – and thanks for the glorious recipe! i’m thinking we might enjoy this around thanksgiving, and i think i can deglutenize it fairly easily as well. yay! looking forward to many more great MoFo posts!

    • A-K says:

      I’m glad (?) I brought up a possible reason for your tummy ailments. I hope you figure out what it is…and I made this gluten-free last year and it was pretty tasty :-)

  2. [...] Similarly, “Cooking Green Food up North” has her very first encounter with cooking and eating pumpkin. What a momentous occasion! She’s got 15 more cups of pumpkin puree, so I’m sure she’ll be happy to take suggestions. Maybe she should try Swell Vegan’s Maple-Glazed Pumpkin Cornbread! [...]

  3. Claryn says:

    I love how simple this is — just straight-up fall goodness. Yum! & Happy MoFo!

  4. Shellyfish says:

    I’m loving all the corn bread recipes taking over MoFo, because corn bread is one of my favourites! I’m sorry corn hurts you, but so happy you figured it out! I will be happy to try this for you…

  5. Sounds delicious!!! Pumpkin and maple are so good together!

  6. [...] is Vegan MoFo month which is a celebration of vegan food blogs. I’m making Maple-Glazed Pumpkin Cornbread tonight. Cornbread recipes make me nervous because I think traditional cornbread is too dry and [...]

  7. heather says:

    Sounds great. It is in the oven as I type.

  8. Courtney says:

    Yay A-K! I am so happy you will be MoFoing and posting more :-) I am looking forward to reading them all and hopefully lots of yummy recipes.

    Courtney

  9. Rachel says:

    I have been thinking of making pumpkin cornbread for the vegan Thanksgiving potluck I’m going to and am really excited that you posted this recipe. I think I will make one batch with spelt and one gluten free.

    If you haven’t heard about it, the potluck is November 20 at Matthews Park in Seward. I went two years ago and there was an amazing variety of food. If you’re there I’d love to meet you because I think your blog is, well, rather swell!

  10. Laura says:

    Yum! Pumpkin! This recipe sounds so good and easy to make, I can’t wait to try it out. Thanks for sharing it and happy MoFo!! ;-)

  11. This looks like a great recipe! I also really enjoy the layout of your blog. Very innovative and fun. I am totally following you now! Hahaha!

  12. [...] Pumpkin Cornbread (modified from SwellVegan) [...]

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