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Pumpkin Cornbread

Adapted from Post Punk Kitchen. Use any pumpkin or squash that you fancy! Eat as a dessert, teatime treat, or with a pat of marg alongside spicy bean chilli.
Servings 0

Ingredients

  • 500 g pumpkin deseeded and in wedges
  • Sunflower oil
  • 240 ml almond or other milk
  • 1 tablespoon apple cider vinegar
  • 140 g maple syrup
  • 60 g cup coconut oil deodorized or not, melted
  • 150 g cornmeal
  • 120 g plain flour
  • 2 teaspoons baking powder
  • ½ tsp each ground cinnamon nutmeg, ginger, allspice, salt
  • pinch cloves

Instructions

  • Preheat the oven 180C. Rub pumpkin flesh with oil, and roast to tender (30-45 minutes). Cool slightly, scoop flesh off skin, and mash well.
  • Measure milk into a jug, add the vinegar and set aside to curdle.
  • Mix pumpkin puree, syrup and oil. Add curdled milk and beat well.
  • Combine cornmeal, flour, baking powder, spices and salt, and stir in the dry ingredients to just combined. Transfer batter to a greased 20cm square baking tin. Bake until the top is golden and firm to the touch, 30-35 minutes. Let cool slightly before slicing.