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.