Vegan Gluten Free Pumpkin Cornbread. Apple cider vinegar or lemon. Preheat oven to 375°f and generously butter a 9” pie dish or cast iron skillet, or line a cupcake tin with liners.
First, grease a 6 x 9 inches (15 cm x 23 cm) or 8 x 8 inches (20 x 20 cm) pan (or line it with parchment paper) and preheat your oven to 375f/190c. Ready in just 40 minutes, it’s perfect for breakfast or a snack with a drizzle of honey, served alongside chili or even on it’s own at the thanksgiving table. Stir and set aside for a couple of minutes to thicken.
I use and suggest ceramic for the best results.
Let it sit while the rest of the cornbread is prepped. In a large mixing bowl,. Spiced, lightly sweet and great with soups, chilis or on its own with vegan butter and maple syrup or make sandwiches. It has a light warmth from cinnamon, and the texture is from the pumpkin instead of added fats or oils.
