This cheesy vegan pumpkin cornbread is baked in a skillet, which gives it the most irresistible crispy edges! The middle is fluffy and tender and it’s perfect for slicing and pairing with soups, stews, and chilis.
You haven’t had cornbread until you’ve had it like this. My pumpkin cornbread is moist, tender, and fluffy, and since it’s made in a cast iron skillet , it gets fantastically crisp too. I also added corn, vegan cheese and jalapeños so this is truly THE skillet cornbread of my dreams (and hopefully yours too!). You’ll never want to eat a bowl of chili again without a slice of this pumpkin cornbread on the side!
Why You’ll Love This Pumpkin Cornbread
- That crispy crust . Melting vegan butter in the cast iron skillet before adding the batter creates an irresistible crispy crust that will have you going back for seconds—and maybe even thirds!
- Fluffy and tender middle . The pumpkin puree adds moisture to the cornbread, keeping it nice and tender.
- Perfect for pairing . This cornbread is ideal for pairing with soups, stews, and chilis, but I’m just as likely to eat a slice on its own as a snack!
Notes on Ingredients
Here’s a quick look at what you’ll need along with my notes. Scroll down to the recipe card to find the ingredient quantities.
- Vegan buttermilk – You’ll make this by whisking together vegan milk and apple cider vinegar. This curdles the milk and helps your pumpkin cornbread get a nice rise and tender crumb.
- Fine grain cornmeal
- Flour – You can use gluten-free flour or all-purpose, depending on your dietary needs.
- Baking soda and powder
- Sea salt
- Pumpkin puree – You can use homemade pumpkin puree or store-bought.
- Vegan butter – I love using my homemade vegan butter for this recipe. You’ll melt some of the butter, then some is used to grease the pan.
- Sugar and maple syrup
- Jalapeño – You can use less or omit for a milder version.
- Corn kernels – I like using thawed frozen corn to make cornbread.
- Vegan cheese shreds – To add some cheesy goodness!
How to Make Pumpkin Cornbread
It always helps to have a few step-by-step photos, right? Here’s a quick look at how to make this recipe:
Mix the dry ingredients.
- Prepare . Preheat your oven to 400ºF and whisk together the ingredients for the vegan buttermilk.
- Mix the dry ingredients . Whisk the cornmeal, flour, baking soda, baking powder, and sea salt in a bowl.
- Mix the wet ingredients . Stir together the melted butter, buttermilk, pumpkin puree, sugar, and maple syrup.
Combine wet and dry.
- Finish the batter . Stir the wet ingredients into the dry ingredients, then fold in the jalapeños, corn, and vegan cheese.
- Grease the skillet . Rub the solid butter onto a cast iron skillet. Place the skillet in the oven for a few minutes, until the butter melts.
Add batter to the pan and top with jalapeños.
- Bake . Pour the batter into the hot skillet and add jalapeño slices on top, if desired. Bake for 23 to 25 minutes, or until the edges are golden brown.
- Serve . Cool for about 10 minutes, then slice and serve.
Tips and Variations
- Use a baking pan if you need to . If you don’t have a cast iron skillet, you can use an 8×8 or 9×9 baking pan for this pumpkin cornbread. Just make sure to melt the butter in the pan before adding the batter for that crispy crust.
- Swap in butternut squash . Pureed butternut squash can be used in place of pumpkin. The flavour is quite similar!
- Don’t over-mix the matter . Stir just until everything is combined. Over-mixing can lead to tough cornbread.
Serving Suggestions
My favourite way to serve this pumpkin cornbread is alongside a warm bowl of red lentil chili . It’s also great with my butternut squash soup , or Southern favourites like vegan mac and cheese and vegan fried chicken .
How to Store and Reheat Extras
- Room temperature : Wrap the leftover cornbread in foil or plastic wrap and store it at room temperature for up to 2 days.
- Freezer : Place cooled, sliced cornbread in a freezer-safe bag or container and freeze for up to 3 months.
- To reheat : To reheat, place slices of cornbread on a baking sheet and bake at 350ºF or warm them up in the microwave in 15-second intervals until heated through.
More Recipes Featuring Cornbread Flavor
- Cornbread Stuffing
- Vegan Cornbread Muffins
- Cornbread Pudding
- Vegan Cornbread Recipe
- Vegan Chili Cornbread Casserole
Ingredients
- 1 ¼ cups vegan milk , ( 300 mL)
- 1 tablespoon apple cider vinegar , or white vinegar
- 1 ¼ cups fine grain cornmeal , 150 g
- 1 cup flour , 148 g or All Purpose Gluten Free Flour Mix
- ½ teaspoon baking soda , ( 3 g)
- 1 ½ teaspoons baking powder , ( 9.6 g)
- ¾ teaspoon sea salt
- ¼ cup pumpkin puree , ( 61 g)
- ¼ cup melted vegan butter , 44 g
- 3 tablespoons sugar
- 3 tablespoons maple syrup , 69 g
- 2 jalapeños , de-seeded and finely diced plus slices for the tops
- ½ cup cooked corn kernels
- 2 tablespoons vegan butter , softened ,for the pan or cast iron
- ½ cup vegan cheese shreds , (optional to add in)
Instructions
- Preheat oven to 400℉/200℃.
- Mix the vegan milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
- In a large bowl, mix all the cornmeal, flour, baking soda, baking powder, and sea salt together. Set aside.
- In a smaller vegan milk mixture, add in the pumpkin puree, melted vegan butter, sugar and maple syrup. (EXCEPT the final 2 tablespoons of butter listed). Mix slowly to incorporate, then a bit quicker to mix together properly.
- Pour the wet ingredients into the dry and mix until combined. Add in the diced jalapeños and corn, and mix gently. You can also optionally add in the vegan cheese shreds.
- In your cast iron skillet, rub the 2 tablespoons of butter all over. Place the cast iron in your preheated oven and leave it there until the butter is melted and the cast iron is hot, about 3-5 minutes. You want the cast iron to be hot so that the dough starts baking the second it hits the cast iron. If you don’t have a cast iron pan you can use an 8×8 or 9×9 baking pan.
- Remove the cast iron CAREFULLY with an oven mitt, it will be very hot. Spoon the batter into the cast iron and on top of the butter.
- Add a few thin slices of jalapeño to the top of the cornbread and press down gently. Bake for 23-25 minutes, until the crust is golden brown and the butter is bubbling on the sides. Remove from oven and allow to cool slightly (at least 10 minutes), then cut with a dinner knife and serve with vegan butter or maple syrup (or both). Enjoy!
Notes
- If you don’t have a cast iron pan you can use an 8×8 or 9×9 baking pan.
- Room temperature : Wrap the leftover cornbread in foil or plastic wrap and store it at room temperature for up to 2 days.
- Freezer : Place cooled, sliced cornbread in a freezer-safe bag or container and freeze for up to 3 months.
- To reheat : To reheat, place slices of cornbread on a baking sheet and bake at 350ºF or warm them up in the microwave in 15-second intervals until heated through.
Pumpkin Cornbread
Ingredients
- 1 ¼ cups vegan milk ( 300 mL)
- 1 tablespoon apple cider vinegar or white vinegar
- 1 ¼ cups fine grain cornmeal 150 g
- 1 cup flour 148 g or All Purpose Gluten Free Flour Mix
- ½ teaspoon baking soda ( 3 g)
- 1 ½ teaspoons baking powder ( 9.6 g)
- ¾ teaspoon sea salt
- ¼ cup pumpkin puree ( 61 g)
- ¼ cup melted vegan butter 44 g
- 3 tablespoons sugar
- 3 tablespoons maple syrup 69 g
- 2 jalapeños de-seeded and finely diced plus slices for the tops
- ½ cup cooked corn kernels
- 2 tablespoons vegan butter softened ,for the pan or cast iron
- ½ cup vegan cheese shreds (optional to add in)
Instructions
- Preheat oven to 400℉/200℃.
- Mix the vegan milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
- In a large bowl, mix all the cornmeal, flour, baking soda, baking powder, and sea salt together. Set aside.
- In a smaller vegan milk mixture, add in the pumpkin puree, melted vegan butter, sugar and maple syrup. (EXCEPT the final 2 tablespoons of butter listed). Mix slowly to incorporate, then a bit quicker to mix together properly.
- Pour the wet ingredients into the dry and mix until combined. Add in the diced jalapeños and corn, and mix gently. You can also optionally add in the vegan cheese shreds.
- In your cast iron skillet, rub the 2 tablespoons of butter all over. Place the cast iron in your preheated oven and leave it there until the butter is melted and the cast iron is hot, about 3-5 minutes. You want the cast iron to be hot so that the dough starts baking the second it hits the cast iron. If you don’t have a cast iron pan you can use an 8x8 or 9x9 baking pan.
- Remove the cast iron CAREFULLY with an oven mitt, it will be very hot. Spoon the batter into the cast iron and on top of the butter.
- Add a few thin slices of jalapeño to the top of the cornbread and press down gently. Bake for 23-25 minutes, until the crust is golden brown and the butter is bubbling on the sides. Remove from oven and allow to cool slightly (at least 10 minutes), then cut with a dinner knife and serve with vegan butter or maple syrup (or both). Enjoy!
Notes
- If you don’t have a cast iron pan you can use an 8x8 or 9x9 baking pan.
- Room temperature : Wrap the leftover cornbread in foil or plastic wrap and store it at room temperature for up to 2 days.
- Freezer : Place cooled, sliced cornbread in a freezer-safe bag or container and freeze for up to 3 months.
- To reheat : To reheat, place slices of cornbread on a baking sheet and bake at 350ºF or warm them up in the microwave in 15-second intervals until heated through.
Nutrition
Pumpkin Cornbread https://jessicainthekitchen.com/easy-cheesy-cornbread-skillet-vegan-gluten-free/ January 17, 2025
This pizza dough recipe is my absolute favourite for making homemade pizza! It’s vegan, it yields a thick, chewy crust, and it makes enough for two pizzas.
I’ve been making homemade vegan pizza for almost 10 years now with this crust. I know what you’re thinking: That’s a long time, Jessica! What makes it so great?! Well, to start, it’s thick and chewy, but also crispy in all the right places. It’s made with pantry staples and the method I use for it—well, it’s definitely the secret to homemade pizza success.
Why This Pizza Dough Recipe Is My Favourite
- The steam method . The steam method isn’t necessary, but it will make your pizza even better. Adding hot water to the oven while it preheats gives you the most beautiful bubbly, crispy crust. (I use this method for no-knead bread too.)
- A homemade dough for time-crunched cooks . This pizza dough recipe takes only takes 1 hour to rise, and I’ve even been known to let it rise for just 15 minutes when I’m in a hurry. It can also be made in advance and frozen for later.
- Easy to make . If the thought of working with yeast makes you nervous, fear not! Pizza crust is truly one of the easiest things you can make with yeast. Master this and soon you’ll be on your way to recipes like vegan cinnamon rolls .
Notes on Ingredients
Here’s a quick look at what you’ll need along with some notes. Scroll down to the recipe card for a printable ingredients list.
- Instant yeast – I like to use SAF Instant Yeast.
- Warm water – Not hot; just warm to the touch. If it’s too hot, you’ll kill the yeast.
- All-purpose flour
- Sweetener – Granulated sugar, maple syrup or agave.
- Sea salt
- Garlic powder – You can buy “pizza flavorings” for homemade dough, but really, garlic powder is all you need!
- Olive oil
How to Make Homemade Pizza Dough
Alright are you ready to make pizza dough? Let’s do this!
Add the wet ingredients to the dry ingredients.
- Combine the dry ingredients . Whisk them all in a large mixing bowl.
- Add the wet ingredients . Create a well in the dry ingredients and pour in the warm water and olive oil. Mix to incorporate.
Knead into a ball.
- Knead . Turn out the dough onto a clean floured surface and use floured hands to knead the dough for 8 to 10 minutes. If it remains sticky after 5 minutes or so, add more flour. (In humid climates, it’s common to have to add more flour.)
- Let the dough rise . Grease the ball of dough, return it to the bowl, and cover. Rest for at least 1 hour in a warm area free of drafts, until the dough doubles in size.
Punch down then roll out.
- Form the crust . Lightly punch down the dough to release the air and divide it into two balls. Roll them out into 10-inch circles.
- Use . Follow the instructions for your favourite pizza recipe for baking or use the steam method described in the recipe card below.
Tips for Making Homemade Pizza Crust
- Use fresh yeast . Ensure your yeast is fresh ! I always run a quick test before starting, so I don’t end up wasting time and ingredients.
- Set a timer to knead your dough . Consider it your arm workout of the day because it will improve the texture of your crust. You want it to look smooth and pretty like in the photos. At the same time, you don’t want to over-knead it because this can make your crust tough.
- Don’t be afraid to add more flour . The amount I list should work perfectly, but I live in a humid climate; if yours is more humid than mine or less humid, you may need a little bit more of less flour. Go by feel. You want your dough to feel supple and easy to use. It shouldn’t feel wet or bone dry.
My Favourite Ways to Use This Dough
I use this crust to make recipes like:
- Birria Pizza
- Vegan Spicy BBQ Chickpea Pizza
- Vegan Breakfast Pizza
- Grilled Peach, Basil and Vegan “Goat” Cheese Pizza
- Kale Pesto Pizza (Garlicky & Ridiculously Delicious)
Or top your pizza with marinara sauce , vegan cheese, and come up with your own topping ideas!
How to Store
Since this recipe makes two balls of dough, you can use both or store one for later.
- Refrigerator : Wrap the dough in plastic or place it in a freezer bag. Refrigerate it for up to 3 days.
- Freezer : Freeze this pizza dough recipe for up to 3 months in a freezer bag. Thaw it in the refrigerator before using, then set it out at room temperature before rolling it out.
More Homemade Basics
- How to Make Sprinkles
- Homemade Powdered Sugar
- Gluten-Free Sandwich Bread
- Homemade Oat Milk Creamer
- Vegan Feta Cheese (Tofu Feta Cheese)
Ingredients
- 2 1/4 teaspoons instant yeast , (about 1 packet)
- 1 cup warm water (between 100°F to 120°F) (not hot – warm to touch) , (240mL)
- 2 1/2 cups all purpose flour + extra ⅓ cup while kneading , (300g)
- 2 teaspoons granulated sugar, maple syrup or agave , (8.4g)
- 1 teaspoon sea salt , (5.5g)
- 1 teaspoon garlic powder , (omit if for sweet pizza) (3g)
- 2 tablespoons olive oil , (30mL)
Instructions
- In a bowl, the flour, sugar, yeast, garlic powder and salt. Whisk the ingredients together.
- Create a well in the centre of the flour. Slowly add the warm water and olive oil to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy.
- Flour a clean surface, and then pour/add the dough onto the surface. Flour your hands and fold the dough together. Knead the dough for about 8-10 minutes with your hands and knuckles. The dough will be sticky at first, but you add up to 1/3 cup flour while flouring and kneading to make it easier to manage. I usually add that entire extra ⅓ cup amount. You want the end dough ball to be smooth, with slight dimples.
- Lightly grease the ball of dough with some oil and place back into the bowl in a ball. Cover the bowl with a plastic wrap or a kitchen towel and let it sit for at least 1 hour on the counter in a warm area. If your kitchen is too cold, you can place it in your OFF oven with the pilot light on which will provide enough residual heat for it to rise. The dough should rise and double in size. You can allow your dough to rise up to three hours or up to overnight in the fridge.
- Punch down the dough and fold over. Divide the dough into two balls, they make two 10inch pizzas. You can make both or wrap one and place it in the fridge for up to 5 days or freeze it.
- On your floured surface, shape your pizza dough into a circular shape. I use a well floured rolling pin and roll it out in all directions to form a circle. It should measure about 10 inches diameter. Create a crust by lifting the edges to create a sort of heightened rim.
- Use it in your favourite pizza recipe, and enjoy!
