Vegan Pumpkin Cranberry Cornbread
(Gluten free option, soy free, nut free)
Recipe by: Jennifer Coatanroch, La Vie Plenty
I love how food takes us back to certain memories, people, and places. Everything is somehow connected to food. Including this cornbread recipe.
Ages ago, at my first "real" waitressing job, I had the extreme pleasure of working at one of the best restaurants in my town, with the very amazing chef/owner- Brendan Walsh. I was at the Elms Restaurant for over 6 years, and I can honestly say that during that time is when I learned to appreciate food, not just for its taste, but for its quality and presentation. It really is an art form.
At The Elms, every table was given the most amazing cornbread before they got their meal. I have tried and tried and tried to re-create the amazing cornbread of my memories, but no vegan cornbread recipe that I've worked on has been able to do it justice. Until this.
The applesauce replaces the egg that is in traditional recipes, and the pumpkin replaces the need for oil and cream.
And the cranberries, well, they just need to be there because there's pumpkin...and they definitely go together.
If it's not fall or winter, simply replace the pumpkin with non-dairy yogurt, and replace the cranberries with diced red pepper, and you'll have an amazing classic cornbread!
Perfect for serving with chili, tacos, a hearty soup or salad, a frittata, or even cut into small cubes to make croutons. Classic cornbread really is a great staple to have in your recipe lineup!
If you have any favorite add-ins to your cornbread, or if you have a great food memory, please let me know in the comments. I'd love to hear!
Bon Appétit, and Happy Cooking!
Pumpkin Cranberry Cornbread
Vegan, Gluten free option, Nut free, Soy free, Kid friendly
Prep time: 10 minutes
Cooking time: 30 minutes
Yield: 16 servings _________________________________________
1 cup all-purpose flour (GF if needed)
1 cup cornmeal (fine or course)
¼ cup sugar
1 tablespoon baking powder
¾ teaspoon salt
½ cup unsweetened applesauce
¾ cup pumpkin puree
¼ cup non-dairy milk
1 cup corn (fresh or frozen)
½ cup (heaping) fresh cranberries
Optional add-in ideas: fresh herbs (rosemary, thyme, chives etc.), diced red pepper, chiles)
Preheat the oven to 425 degrees.
Spray an 8x8 inch baking dish with nonstick spray, or line with parchment paper.
In a medium mixing bowl, whisk together the dry ingredients: flour, cornmeal, sugar, baking powder and salt. Set aside.
In a separate medium mixing bowl, whisk together the wet ingredients: applesauce, pumpkin and milk.
Add the wet ingredients, the cranberries, and the corn into the bowl with the dry ingredients, and mix until just smooth (do not over mix). The batter will be thick like dough.
Pour into the baking dish using a rubber spatula.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool on a wire rack until warm, and enjoy!