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Amazing Pumpkin Cornbread

What you need: 

2 cups yellow cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1 cup pumpkin puree (I use canned due to the availability)
1/4 cup corn oil
1 cup nondairy milk
1/2 cup vegan yogurt
1/4 cup agave nectar, or to taste

What you do: 

1. Preheat oven to 425 degrees Fahrenheit. Grease a pan. (I make this in a reusable round cake pan, and cut it into wedges)
2. Mix dry ingredients in a medium-sized mixing bowl. I always have a problem with the baking soda clumping when it hits the corn meal so be careful to work out those clumps.
3. Make a little well in the center and add in the pumpkin, oil, milk, yogurt, and agave nectar.
4. Bake for 20-25 minutes or until the top is browning and the sides are pulling away from the pan.
Source of recipe: My own recipe brought about by experimenting before Thanksgiving.

Preparation Time: 
15 minutes, Cooking time: 20-25 minutes
Cooking Time: 
20-25 minutes
Recipe Category: 


;)b OMG This is the best, so delicous and moist and yummy and not too crumbly, will add this to my faves thanks!


Just made this into muffins!  They came out delicious!  Great idea to add the pumpkin (I just added pumpkin pie mix to save time).



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