Jessica in the Kitchen · by Jessica Hylton★ 5.0 (4)
Pumpkin Cornbread
NUTRITION · PER SERVING40M COOK
CAL 13%·PRO 9%
CARBS 41G64% OF CAL
4G FIBER26G OTHER11G TOTAL SUGAR
FAT 9G31% OF CAL
5G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy, tender pumpkin cornbread with cheese and jalapeño, crispy on the edges. A savory seasonal side that pairs well with soups and chilis.
sideamericanbaked good🥧 baking dish🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 ¼ cups vegan milk ((300mL))
- 1 tablespoon apple cider vinegar ( or white vinegar)
- 1 ¼ cups fine grain cornmeal (150g)
- 1 cup flour (148g or All Purpose Gluten Free Flour Mix)
- ½ teaspoon baking soda ((3g))
- 1 ½ teaspoons baking powder ((9.6g))
- ¾ teaspoon sea salt
- ¼ cup pumpkin puree ((61g))
- ¼ cup melted vegan butter (44g )
- 3 tablespoons sugar
- 3 tablespoons maple syrup (69g)
- 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))
At a glance
PER SERVING · TIME 40M
CAL 13%·PRO 9%
CARBS 41G64% OF CAL
4G FIBER26G OTHER11G TOTAL SUGAR
FAT 9G31% OF CAL
5G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 172mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 133mg
- Calcium
- 91mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 172MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.