Welcome to autumn, food lovers! What are you eating that screams “fall” these days?
I’ve already made a few good soup recipes and I made about a zillion vegan pumpkin recipes that I still need to post, but today we have one.
When I was growing up, we had cornbread often. We had it on Sundays with collard (or mustard) greens. We had it in the middle of the week along a big ol’ steaming bowl of beans. It was on every table at Thanksgiving and Christmas, birthdays, funerals and pretty much every other day in between.
So, when I came upon this recipe on TikTok. Okay, actually Cos shared it with me on TT and I fell in love. It’s an apple cider slow cooker beans recipe from The Nard Dog, which I’ve recently learned isn’t actually the name of his website. I think that was the name of his YouTube page back in the day, but that’s not the point. If you want that recipe, find it here.
That recipe served it with rice (I think) but I knew the moment I put a ton of beans on my shopping app that I’d make cornbread to go with it.
The Cornbread Conundrum
When it comes to making cornbread I have very conflicting emotions. I love cornbread. I make cornbread dressing at least once each fall/winter and at least one meal of beans & cornbread.
But, and there’s always a but, right?
The but here is how do I make the cornbread. If I make an 8×8 of cornbread then it usually gets cut into 6 to 9 squares that are outrageous in calories. Why? Because that’s just how it goes. You make them in a square and you add vegan yogurt, maybe a little extra vegan butter so you don’t end up with dry AF cornbread.
Vegan cornbread muffins, though? They’re smaller and you can make calorie friendly portions that leave it up to each person how many to have.
Pumpkin
Pumpkin actually works really well in a cornbread recipe because it adds extra moisture, which means you don’t have to add a lot of extra fat to get that perfect mouth feel. You don’t need a lot, but you also don’t have to be stingy with it either.
Easy to Make
This pumpkin cornbread recipe is delicious and easy to make. You need two mixing bowls, one for dry ingredients and one for wet ones, and cupcake molds for baking and you’re good to go.
I use a kitchen scale to measure everything, even teaspoons and tablespoons so let’s do this!
Kitchen Tools
Mixing bowls
Rubber spatula
Cupcake molds
Measuring spoons
Kitchen scale
Ingredients
Instructions
*Pre-heat oven to 180C*350F
*Mix dry ingredients in a mixing bowl. Set aside.
*Melt vegan butter.
*Mix wet ingredients in another bowl. I used fresh pumpkin, roasted in the oven. There was a little extra water but I think it only helped the cornbread muffins. You can also use pumpkin puree, but make sure it’s not sweetened.
*Mix dry ingredients into wet and mix until just blended. If you overmix it’s fine, but your muffins might be a little dense or chewy.
*Scoop into cupcake tin. This recipe will make 12 cornbread muffins.
*Bake 12 to 15 minutes, until a toothpick comes out nice and clean.
*Let cool slightly and remove from mold.
Enjoy!
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Tell me what you think about this!