Dairy-Free Honey Pumpkin Cornbread
Prep time
Cook time
Total time
This lightly sweet and moist cornbread has the warm flavor of fall thanks to the addition of pumpkin.
Recipe type: Brunch
Cuisine: American
Serves: 12 to 16 servings
  • 1½ cups all-purpose flour
  • 1¼ cups yellow cornmeal
  • 3 tablespoons sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon sea salt
  • ¼ teaspoon baking soda
  • 1 cup canned pumpkin puree
  • 2 large eggs, at room temperature
  • ⅓ cup unsweetened dairy-free milk beverage
  • 5 tablespoons melted dairy-free buttery spread or oil
  • ¼ cup honey
  • 1 tablespoon grated orange zest
  • 1 teaspoon white vinegar
  1. Preheat your oven to 400°F and grease an 9-inch square baking pan.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and baking soda.
  3. In another large bowl, whisk together the pumpkin puree, eggs, milk beverage, buttery spread or oil, honey, orange zest, and vinegar until smooth. Stir the flour mixture into the pumpkin mixture just until moistened.
  4. Transfer the batter to your prepared baking pan and level it out.
  5. Bake for 20 to 22 minutes, or until the cornbread pulls away from sides of pan and a toothpick inserted into center comes out clean.
  6. Let the cornbread cool in the pan for 5 minutes. Carefully remove the bread to a wire rack, and let it cool for at least 10 minutes before cutting.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-honey-pumpkin-cornbread