Bake Some Kabocha Cornbread to Share
Looking for an easy, fast bread that goes with every meal? This tender Kabocha Cornbread is ready in minutes, and can be a breakfast, lunch, or dinner bread. You can even use the leftovers for the best stuffing EVER.
I’ve been so busy getting ready for the holiday, and helping bring my latest book (Plant Based Meats, more to come about that, click to check it out!)
I haven’t made a raft of holiday recipes for you, or posted my favorite pumpkin pie yet. Family first, right?
But now it’s time to get that fab meal on the table, and this cornbread is going to make it work for both of us. First, throw a big Kabocha in the oven. I love my kabocha, and if you check my instagram, I’ll be posting all the other dishes I make with it.
Bake a bunch of Squash- this one weighed almost 7 pounds!
Once you have a big batch of sweet squash, you have a goldmine. I just scooped out a little for this easy vegan cornbread. I am baking for my Mom, who is allergic to standard wheat, so I used Einkorn flour. You can certainly use wheat, or even whole wheat pastry flour. I’m just loving up my Mom with foods she can eat.
It’s so easy, I baked it before everybody else got up , and met them at the table with warm cornbread, marmalade, and a fresh pot of coffee. We’ve been snacking on it, too.
If there’s any left, I can make a stuffing out of it, or croutons that will make a simple soup seem really extra-special.
Get that squash in the oven and make this vegan cornbread. Everyone will love it, vegans or omnivores, and we can bake someone happy.
Bake Some Kabocha Cornbread!
Fast and Easy Cornbread, laced with creamy squash, is perfect for breakfast, lunch, or dinner.
- 1 cup unbleached Einkorn flour
- 3/4 cup coarsely ground cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1/4 cup melted coconut oil
- 1/4 cup agave syrup
- 1/2 cup kabocha squash puree
Preheat the oven to 400 F. Lightly oil a 9-inch square baking pan.
In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt, whisk to combine
In a cup, stir the almond milk and vinegar, let stand for 5 minutes, then stir in the melted coconut oil and agave, then the squash.
Stir the wet into the dry, just until mixed, then spread in the prepared pan. Level the top and bake for about 20 minutes.
When a toothpick inserted in the center of the bread comes out with only moist crumbs. Cool on a rack and serve warm.