Why You’ll Adore This Cheesy Vegan Pumpkin Cornbread

This isn’t just another cornbread recipe; it’s a culinary experience designed to delight your senses. Here’s why this cheesy vegan pumpkin cornbread will quickly become a cherished favorite:

• That Unbeatable Crispy Crust. The secret to an extraordinary cornbread lies in its crust. By preheating a cast-iron skillet with a generous pat of melted vegan butter, we create an immediate sizzle when the batter hits the hot surface. This thermal shock results in an incredibly golden, crispy exterior that’s absolutely addictive, promising a delightful textural contrast with every bite. You might find yourself reaching for more than just seconds!
• A Perfectly Fluffy and Tender Middle. While the edges are delightfully crisp, the interior remains wonderfully soft and tender. The pumpkin puree plays a crucial role here, infusing the cornbread with essential moisture and a subtle earthy sweetness that prevents it from drying out. This ensures a beautifully soft crumb that melts in your mouth.
• Remarkably Versatile for Pairing. This savory-sweet pumpkin cornbread is an ideal companion for a wide range of dishes. It’s magnificent alongside hearty red lentil chili, robust stews, and comforting fall soups. But don’t limit its potential; a warm slice, perhaps with a dollop of extra vegan butter or a drizzle of maple syrup, is equally satisfying as a stand-alone snack, a light breakfast, or even a side for a weekend brunch.
• Packed with Flavorful Add-ins. Beyond the rich pumpkin base, this cornbread is loaded with delicious surprises. Sweet corn kernels burst with natural sweetness, while diced jalapeños introduce a perfect hint of warmth without overpowering the other flavors. The melted vegan cheese shreds weave throughout, adding a delectable savory depth and a delightful gooey texture that makes this cornbread truly special.
• Diet-Friendly and Delicious. Being entirely vegan, this recipe is perfect for those following a plant-based diet or anyone looking to enjoy a healthier twist on a classic. It’s made with simple, wholesome ingredients without compromising on taste or texture, proving that vegan comfort food can be just as, if not more, satisfying.

Essential Ingredients for Your Vegan Pumpkin Cornbread

Crafting this incredible cornbread starts with selecting the right ingredients. Here’s a closer look at what you’ll need and some helpful tips to ensure your cornbread turns out perfectly. Remember to scroll down to the full recipe card for precise ingredient quantities.

• Vegan Buttermilk – This is a cornerstone for achieving that desired tender crumb and excellent rise. You’ll easily make it by whisking together your favorite unsweetened vegan milk (almond, soy, or oat all work well) with apple cider vinegar. The acid from the vinegar will curdle the milk, creating a tangy, rich buttermilk substitute that reacts with the baking soda to give your cornbread its light and airy texture.
• Fine Grain Cornmeal – The type of cornmeal you use significantly impacts the final texture. Fine grain cornmeal creates a smoother, more delicate cornbread, while medium or coarse grinds will result in a more rustic, crumbly texture. For this recipe, fine grain is recommended for that fluffy middle.
• All-Purpose Flour (or Gluten-Free Blend) – Flour provides structure to the cornbread. You can confidently use standard all-purpose flour. For those with dietary restrictions, a good quality 1:1 gluten-free all-purpose flour blend (like Bob’s Red Mill 1:1 Baking Flour) will work beautifully, ensuring everyone can enjoy this treat.
• Baking Soda and Baking Powder – These are your leavening agents. The baking soda reacts with the acidity in the vegan buttermilk, while baking powder provides additional lift, ensuring your cornbread is wonderfully light and rises perfectly. Don’t skip either!
• Sea Salt – A crucial ingredient that enhances all the other flavors, balancing the sweetness and bringing out the savory notes from the corn, jalapeños, and cheese.
• Pumpkin Puree – This is where the magic happens! Use plain pumpkin puree, not pumpkin pie filling. You can either use convenient store-bought canned pumpkin puree or make your own homemade pumpkin puree for an even fresher flavor. It provides moisture, a beautiful orange hue, and that unmistakable autumnal taste.
• Vegan Butter – Essential for both flavor and creating that incredible crispy crust. You’ll use some melted vegan butter in the batter for richness, and a generous amount of solid vegan butter to grease and preheat the cast-iron skillet. We love using our homemade vegan butter recipe for this, but any good quality store-bought vegan butter stick will do.
• Sugar and Maple Syrup – This combination provides a balanced sweetness that complements the savory elements without making the cornbread overly dessert-like. The sugar contributes to the browning, while maple syrup adds a depth of flavor and additional moisture.
• Jalapeño – For a touch of vibrant flavor and a gentle spicy kick! Make sure to de-seed and finely dice the jalapeño. If you prefer a milder cornbread, you can use less or omit it entirely. For a spicier version, leave some seeds in or add a pinch of cayenne pepper.
• Cooked Corn Kernels – Sweet corn adds a delightful texture and pops of sweetness throughout the cornbread. Thawed frozen corn works perfectly and is usually readily available. Just make sure it’s completely thawed and drained if using frozen.
• Vegan Cheese Shreds – To truly make this “cheesy” vegan pumpkin cornbread! Choose a good melting vegan cheddar or mozzarella-style shred that you enjoy. The cheese will melt into gooey pockets, adding a savory, umami dimension that pairs wonderfully with the pumpkin and jalapeños. This ingredient is optional but highly recommended for the best flavor.

Step-by-Step: Crafting Your Vegan Pumpkin Cornbread

Making this cheesy vegan pumpkin cornbread is surprisingly straightforward, and the results are incredibly rewarding. Follow these detailed steps, accompanied by helpful photos, to achieve cornbread perfection:

• Preparation is Key. Begin by preheating your oven to 400ºF (200ºC) to ensure it’s piping hot when the cornbread goes in. While the oven heats, whisk together your vegan milk and apple cider vinegar in a small bowl. Let this mixture sit for at least 3 minutes; this allows it to curdle, creating a rich, tangy vegan buttermilk that will contribute significantly to the cornbread’s rise and tender texture.
• Combine the Dry Ingredients. In a large mixing bowl, thoroughly whisk together the fine grain cornmeal, all-purpose (or gluten-free) flour, baking soda, baking powder, and sea salt. Ensure these dry ingredients are well combined and free of lumps. This even distribution is essential for consistent leavening and flavor throughout the cornbread.
• Mix the Wet Ingredients. In a separate, smaller bowl, combine the melted vegan butter (reserving the butter for greasing the skillet), the prepared vegan buttermilk, pumpkin puree, granulated sugar, and maple syrup. Stir these wet ingredients together until they are smoothly incorporated.

• Complete the Batter. Pour the combined wet ingredients into the bowl with the dry ingredients. Mix gently with a spoon or spatula just until everything is combined and no streaks of flour remain. Be careful not to over-mix, as this can lead to tough cornbread. Once the base batter is ready, gently fold in the finely diced jalapeños, cooked corn kernels, and the vegan cheese shreds. These add-ins contribute incredible flavor and texture.
• Prepare the Skillet for Ultimate Crispiness. This step is crucial for achieving those coveted crispy edges! Take the remaining solid vegan butter and generously rub it all over the inside of a 9-inch cast-iron skillet, ensuring the bottom and sides are well coated. Place the buttered skillet into your preheated oven for about 3-5 minutes, or until the butter has completely melted and the skillet is sizzling hot. The heat of the skillet will immediately begin to cook the cornbread batter upon contact, guaranteeing a phenomenal crust.

• Bake to Golden Perfection. Carefully remove the smoking hot skillet from the oven using sturdy oven mitts – it will be extremely hot! Immediately pour the prepared cornbread batter into the hot skillet. If desired, arrange a few thin slices of fresh jalapeño on top for an extra burst of color and flavor, gently pressing them into the batter. Return the skillet to the preheated oven and bake for 23 to 25 minutes, or until the edges are beautifully golden brown, the butter around the sides is bubbling, and a wooden skewer inserted into the center comes out clean.
• Cool and Serve. Once baked, remove the skillet from the oven and allow the cornbread to cool for at least 10 minutes directly in the skillet. This cooling period is important as it allows the cornbread to set, making it easier to slice and ensuring it holds its shape. After cooling, carefully slice into wedges with a dinner knife and serve warm. For an extra treat, serve with additional vegan butter or a drizzle of maple syrup. Enjoy every delicious, crispy, and fluffy bite!

Expert Tips and Creative Variations

Elevate your vegan pumpkin cornbread game with these helpful tips and exciting variations:

• No Cast Iron? No Problem! Use a Baking Pan. While a cast iron skillet is highly recommended for that signature crispy crust, you can still make this delicious pumpkin cornbread in a standard 8×8 or 9×9 inch baking pan. The key is to still melt the butter in the pan and preheat it in the oven before adding the batter. This mimics the cast iron effect and helps achieve a nicely crisped bottom and edges.
• Experiment with Winter Squash. If pumpkin puree isn’t readily available or you simply want to try something new, pureed butternut squash makes an excellent substitute. Its flavor profile is quite similar to pumpkin, offering a rich, earthy sweetness and maintaining the moist texture of the cornbread. You can use homemade or canned butternut squash puree interchangeably.
• Avoid Over-mixing the Batter. This is a golden rule for most baked goods, and cornbread is no exception. Mix the wet and dry ingredients just until they are combined, and no dry streaks of flour are visible. Over-mixing develops the gluten in the flour too much, which can lead to a tough, dense, and chewy cornbread instead of the desired fluffy and tender texture.
• Adjust the Spice Level. The diced jalapeños add a wonderful subtle heat. If you’re sensitive to spice, remove all seeds and veins from the jalapeño before dicing, or reduce the amount used. For those who love heat, feel free to leave some seeds in, or even add a pinch of red pepper flakes to the batter for an extra kick.
• Sweet or Savory? You Decide! This recipe strikes a beautiful balance between sweet and savory. If you prefer a sweeter cornbread, you can slightly increase the sugar or maple syrup by 1-2 tablespoons. For a more savory profile, you could add extra vegan cheese, a touch of onion powder, or some chopped fresh chives to the batter.
• Don’t Skimp on the Hot Skillet. The preheated, buttered cast-iron skillet is truly the secret weapon for the crispy crust. Don’t rush this step. Allow the skillet to get properly hot in the oven until the butter is sizzling. This ensures immediate browning and creates that delicious, coveted crunch.
• Storage for Optimal Freshness. Store leftover cornbread properly to maintain its texture. While it’s best enjoyed fresh, if you need to store it, ensure it’s wrapped tightly. Refer to the storage section below for detailed instructions on keeping it fresh at room temperature or in the freezer.

Delightful Serving Suggestions

This cheesy vegan pumpkin cornbread is incredibly versatile and pairs wonderfully with a myriad of dishes, making it perfect for any meal:

• The Classic Comfort Pairing: My absolute favorite way to enjoy this cornbread is alongside a steaming, warm bowl of red lentil chili or a robust, flavorful vegan stew. The savory notes of the chili beautifully complement the subtle sweetness and spice of the cornbread, while the crispy edges offer a delightful textural contrast.
• Soup’s Best Friend: It’s also an exceptional accompaniment to creamy butternut squash soup or any other hearty vegetable soup. Use it to scoop up every last delicious drop!
• Southern-Inspired Feasts: Pair it with other beloved Southern-inspired vegan dishes such as creamy vegan mac and cheese or crispy vegan fried chicken for a truly satisfying and wholesome meal.
• Breakfast & Brunch Brilliance: Don’t limit cornbread to dinner! Enjoy a warm slice for breakfast with a drizzle of maple syrup or a dollop of fruit compote. It’s also fantastic alongside tofu scrambles or breakfast burritos for a savory brunch option.
• Simple Snack Perfection: Sometimes, a warm slice of this cornbread, perhaps slathered with a little extra vegan butter or a sprinkle of flaky sea salt, is all you need for a comforting snack.
• Garnish and Elevate: Consider adding fresh toppings like chopped green onions, a drizzle of hot sauce, a spoonful of vegan sour cream, or even a sprinkle of fresh cilantro to enhance the flavors just before serving.

Storing and Reheating Your Cheesy Vegan Pumpkin Cornbread

While this cornbread is best enjoyed fresh, you can certainly save leftovers to savor later. Here’s how to properly store and reheat any extra slices:

• At Room Temperature: Once cooled completely, wrap the leftover cornbread tightly in aluminum foil or plastic wrap. Store it at room temperature for up to 2 days. This method keeps the cornbread moist, but for longer storage, refrigeration or freezing is recommended.
• In the Refrigerator: For slightly longer storage, wrap the cooled cornbread tightly in plastic wrap, then place it in an airtight container. It will stay fresh in the refrigerator for up to 4-5 days.
• For Freezer Storage: This cornbread freezes beautifully! Once completely cooled, slice the cornbread into individual portions. Wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag or an airtight container. Freeze for up to 3 months. Freezing in individual slices makes it convenient to grab just what you need.
• To Reheat:
  • Oven (Recommended for Crispy Edges): For best results and to revive those crispy edges, preheat your oven to 350ºF (175ºC). Place slices of cornbread directly on a baking sheet and bake for 8-12 minutes, or until thoroughly heated through and the edges are crisp again.
  • Microwave (Quick Method): If you’re in a hurry, you can warm slices in the microwave. Place a slice on a microwave-safe plate and heat in 15-second intervals until warmed through. Be aware that the microwave method may soften the crispy edges.
  • To Reheat from Frozen: If reheating from frozen, you can place the frozen slices directly on a baking sheet in a 350ºF (175ºC) oven for about 15-20 minutes, or until heated through.

Frequently Asked Questions (FAQs)

Here are some common questions you might have about making this cheesy vegan pumpkin cornbread:

• Can I use fresh pumpkin instead of canned puree? Absolutely! If you have fresh pumpkin, you’ll need to roast and puree it first. Ensure it’s thick and has a consistency similar to canned pumpkin puree. Make sure to drain any excess water to prevent the cornbread from becoming too wet.
• What kind of vegan cheese works best? For optimal melting and flavor, a good quality vegan cheddar or mozzarella-style shred that melts well is recommended. Brands like Violife, Miyoko’s Kitchen, or Daiya (cheddar style) often yield great results. Feel free to use your favorite!
• Can I make this cornbread without jalapeños? Yes, you can easily omit the jalapeños if you prefer a milder cornbread or if you’re serving it to children. The cornbread will still be incredibly flavorful with the pumpkin, corn, and cheese.
• Why is using a hot cast-iron skillet so important? The preheated, buttered cast-iron skillet creates a direct heat source that instantly begins to cook the bottom and edges of the cornbread as soon as the batter is poured in. This process is key to achieving that signature golden, crispy crust that makes skillet cornbread so special. Without it, the crust will be less pronounced.
• Can I make this recipe sweeter? If you prefer a sweeter cornbread, you can increase the amount of sugar or maple syrup by 1-2 tablespoons, or serve it with a generous drizzle of additional maple syrup or honey (if not strictly vegan) when serving.

We truly hope you enjoy every savory, sweet, and crispy bite of this exceptional cheesy vegan pumpkin cornbread! If you whip up this recipe, please share your creations with us. Snap a photo and tag #jessicainthekitchen on Instagram! Your feedback means the world to us, so we’d also be thrilled if you could leave a comment below and give the recipe a rating. Thank you so much for your support!

Ingredients

Instructions 

Notes

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