I developed this recipe as a cross between pumpkin pie and cornbread! This makes a moist, flavorful cornbread. This is sweet without being too sweet!

sueb

Gallery

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
12
Yield:
12 servings
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a 9x13-inch baking dish with cooking spray.

    Advertisement
  • Combine cornmeal, flour, baking powder, cinnamon, and allspice together in a bowl.

  • Whisk soy milk, sour cream, pumpkin, oil, agave nectar, and egg together in a bowl until smooth. Mix cornmeal mixture into soy milk mixture until batter is smooth; pour into the prepared dish.

  • Bake in the preheated oven until the top springs back when gently touched and edges are brown, 25 to 30 minutes.

Nutrition Facts

204 calories; protein 3.9g 8% DV; carbohydrates 26g 8% DV; fat 10.2g 16% DV; cholesterol 23.9mg 8% DV; sodium 154.4mg 6% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/07/2014
A keeper recipe. Unique in flavor not too sweet yet has a natural earthy sweetness-which is different. The pumpkin doesn't overpower the recipe at all. Though when you eat it on its own you notice it's got something in there. It still tastes like cornbread just with that subtle hint of natural-almost squash but nutty-flavor that if you don't know it's pumpkin you'll have a hard time placing. I used buckwheat flour to make this gluten free and frankly couldn't taste it at all. I ate this with lentil stew and it handled well when wet and didn't turn to mush as soon as it hit the liquid. I actually made this to be used in gluten free cornbread dressing for Thanksgiving. Definitely try this out if you want something different but not too out there. Thanks sueb. A sure winner here. Read More
(7)

Most helpful critical review

Rating: 3 stars
02/18/2017
The cornbread turned out well as far as texture and consistency but the flavor was a little flat. Because I'm a pumpkin lover I would make it again but increase both the amount of spices and pumpkin. Read More
(1)
10 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/07/2014
A keeper recipe. Unique in flavor not too sweet yet has a natural earthy sweetness-which is different. The pumpkin doesn't overpower the recipe at all. Though when you eat it on its own you notice it's got something in there. It still tastes like cornbread just with that subtle hint of natural-almost squash but nutty-flavor that if you don't know it's pumpkin you'll have a hard time placing. I used buckwheat flour to make this gluten free and frankly couldn't taste it at all. I ate this with lentil stew and it handled well when wet and didn't turn to mush as soon as it hit the liquid. I actually made this to be used in gluten free cornbread dressing for Thanksgiving. Definitely try this out if you want something different but not too out there. Thanks sueb. A sure winner here. Read More
(7)
Rating: 5 stars
01/08/2015
I made this different delicious cornbread to go with our New Year's Day dinner. I had a small container of opened pumpkin in the fridge so I made a half batch and baked it in the toaster oven. The pumpkin added a nice dimension to the cornbread. It was moist but yet still had the cornbread texture. I think this would make a wonderful bread to go with soups and chili. I served this with 'Oven Roasted Ribs' and 'Classic Texas Caviar' both from AR. Thanks sueb for sharing your recipe we enjoyed it! Read More
(5)
Rating: 3 stars
02/17/2017
The cornbread turned out well as far as texture and consistency but the flavor was a little flat. Because I'm a pumpkin lover I would make it again but increase both the amount of spices and pumpkin. Read More
(1)
Advertisement
Rating: 3 stars
11/28/2014
I'll try to make it again. The pan I used was too small so it was too thick and didn't cook all the way. Read More
(1)
Rating: 4 stars
12/30/2018
Came out extraordinarily moist - more like a souffle. Husband loved it though. Read More
Rating: 1 stars
11/05/2016
moist but otherwise weird tasting and needed sweetness to complement the pumpkin. Had to throw most of it out as no one wanted seconds Read More
Advertisement
Rating: 5 stars
12/10/2016
Submitted sour cream for Greek yogurt and added more cinnamon and allspice.....next time will remove the oil and do a can of pumpkin. These where really good! Moist and good flavor nice change for the regular cornbread. Read More
Rating: 5 stars
10/22/2016
Very moist and sweet. I added 8 teaspoons of sugar instead of the agave juice which tends to upset my stomach. Read More
Rating: 3 stars
04/21/2020
Not a lot of flavor. I added some sugar liquid on top. Add more sugar as you mix might work. Maybe even some salt. Read More