Ingredients
Scale
Cornbread
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 tsp pumpkin spice
- 1/2 cup packed light-brown sugar, coconut sugar, or maple syrup
- 1/4 cup vegan butter, melted
- 1 cup canned pumpkin puree
- 1/2 cup vegan sour cream
- 2 tbsp Follow Your Heart vegan egg powder combine with 6tbsp water
Whipped Cinnamon Maple Butter
- 1/2 cup vegan butter
- 1/3 cup Maple Syrup
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 375 degrees.
- For the cornbread: In a mixing bowl whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, pumpkin spice for 20 seconds. Make a well in center of flour mixture then set aside.
- In a separate mixing bowl, add brown sugar and break up sugar with fingertips until no clumps remain. Add in melted vegan butter and pumpkin puree and whisk to combined.
- Mix in vegan sour cream and vegan eggs (mixture will be thick) until well blended. Pour mixture into well in flour mixture then fold with a rubber spatula just until combined and no streaks of flour remain.
- Spray an 8 by 8 inch baking dish with non-stick cooking spray and pour batter into pan. Spread batter into an even layer.
- Bake in preheated oven for 20 minutes or until toothpick inserted into center comes out free of batter. Cool slightly on a wire rack then cut into squares.
- For the cinnamon honey butter: Whip butter with a fork or an electric/standing mixer until smooth.Add in maple syrup and cinnamon and continue to combine until light and fluffy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1