I tried making Pumpkin Waffles from a cookbook I have. I opened a giant can of pureed pumpkin for the 1/4 cup of pumpkin I needed for the recipe. So naturally when the recipe flopped I was kind of disappointed and felt like the whole can was a waste.
So then I used another cup of pumpkin puree in this Pumpkin Chocolate Chip Cookies recipe. I brought those to work so that I didn’t have the temptation to eat them all myself. I think they were a hit at work. Either that or everyone didn’t want to hurt my feelings so they choked them down. (Doubt that.)
Even after making those blah waffles and those tasty cookies I still had a lot of pumpkin puree left.
Meanwhile I’d decided that I wanted to make cornbread with the fresh cranberries I’d picked up the day before on a whim. So then I got to thinking …
cranberries + cornbread + pumpkin = deliciousness
I don’t know about you, but that sounds like all kinds of amazing to me.
I found this basic cornbread recipe on AllRecipes.com and ran with it.
- 1 cup cornmeal
- 1 cup all-purpose gluten-free flour blend
- ⅔ cup granulated sugar
- 1 teaspoon salt
- 3½ teaspoon baking powder
- ¼ cup pureed pumpkin
- 1 cup plain unsweetened almond milk
- 1 teaspoon apple cider vinegar or lemon juice
- ½ teaspoon baking soda
- ⅓ cup grapeseed oil
- 1 cup whole fresh cranberries
- Preheat oven to 400°F.
- Grease an 8×8 baking pan with oil.
- Combine cornmeal, gluten-free flour, sugar, salt, and baking powder in a large mixing bowl. Toss in whole fresh cranberries.
- Add vinegar to the almond milk. Let sit for 5 minutes. Add baking soda to the soured milk.
- In a smaller bowl whisk pureed pumpkin with grapeseed oil. Add milk/soda mixture and whisk.
- Add wet ingredients to dry ingredients, stirring to combine.
- Pour batter into prepared pan. Bake in preheated oven for 25 minutes until golden brown and when tested, a pick comes out clean.
- Let cool at least 15 minutes before cutting and serving.
This was a nice and fluffy cornbread recipe, thanks to all that baking powder. The original recipe I based this on called for one egg but I didn’t bother using egg replacer because I was adding in pumpkin and sometimes pureed pumpkin is used as an egg replacer in recipes anyway. It worked out. I would have liked to use more than just one quarter cup of pumpkin puree but I was worried it would make the bread too moist and dense and I am glad I stuck to my instincts. The whole fresh cranberries brighten up this bread and aren’t too tart.
I attempted making this recipe with a different cornbread recipe to start from. It was from a vegan cookbook. And it was horrible. *sad face* I really wanted it to turn out but it didn’t. It was almost like firm polenta but worse. Levi ate it with maple syrup and without complaint. Then, because I’m super stubborn, I made it again the same day using this recipe above. When Levi saw it come out of the oven he was impressed – then he felt ripped off that he’d filled up on the ‘crappy cornbread’. I probably shouldn’t laugh at his expense but I found that really hilarious. He should be more picky, no?
The above recipe though is pretty dang awesome. No crappy cornbread there. I hope you all enjoy it.