Pumpkin Cornbread
Adapted from Post Punk Kitchen. Use any pumpkin or squash that you fancy! Eat as a dessert, teatime treat, or with a pat of marg alongside spicy bean chilli.
- 500 g pumpkin deseeded and in wedges
- Sunflower oil
- 240 ml almond or other milk
- 1 tablespoon apple cider vinegar
- 140 g maple syrup
- 60 g cup coconut oil deodorized or not, melted
- 150 g cornmeal
- 120 g plain flour
- 2 teaspoons baking powder
- ½ tsp each ground cinnamon nutmeg, ginger, allspice, salt
- pinch cloves
Preheat the oven 180C. Rub pumpkin flesh with oil, and roast to tender (30-45 minutes). Cool slightly, scoop flesh off skin, and mash well.
Measure milk into a jug, add the vinegar and set aside to curdle.
Mix pumpkin puree, syrup and oil. Add curdled milk and beat well.
Combine cornmeal, flour, baking powder, spices and salt, and stir in the dry ingredients to just combined. Transfer batter to a greased 20cm square baking tin. Bake until the top is golden and firm to the touch, 30-35 minutes. Let cool slightly before slicing.