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Vegan Pumpkin Cornbread 1 Bowl

November 2, 2017 By Richa 88 Comments

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1 Bowl Vegan Pumpkin Cornbread with a few ingredients. Spiced, lightly sweet and great with soups, chilis or on its own with vegan butter and maple syrup or make sandwiches with it. Vegan Soy-free Recipe. GF option

1 Bowl Vegan Pumpkin Corn bread with a few ingredients. Spiced, lightly sweet and great with soups, chilis or on its own with vegan butter and maple syrup or make sandwiches with it. #Vegan #Soyfree #Recipe. #veganricha | VeganRicha.com

It is the season to plan winter meals and try out some holiday options to plan a menu! Lets start with this soft and delicious cornbread

This Pumpkin Cornbread comes together very quickly. The pumpkin and the spices add a wonderful flavor and moistness to it. Just a touch of maple to keep it lightly sweet. It is perfect to snack on as is, and also great made more sweeter or savory. For a sweeter version, add some sugar and add more pumpkin pie spice. Add dried fruit or other additions. For a savory cornbread, reduce the maple, add some garlic powder, nutritional yeast, herbs! 

Serve it with chili, soups, or slice thin to make sandwiches. What’s your favorite way to eat cornbread? 

 1 Bowl Vegan Pumpkin Corn bread with a few ingredients. Spiced, lightly sweet and great with soups, chilis or on its own with vegan butter and maple syrup or make sandwiches with it. #Vegan #Soyfree #Recipe. #veganricha | VeganRicha.com

More breads and rolls from the blog

  • Pumpkin Sage Biscuits
  • 100% Whole Grain Dinner Rolls
  • Gluten-free Jalapeno pepperjack Biscuits GF
  • Herb Garlic Flatbread
  • Gluten-free Garlic Dinner Rolls GF

Everyday Kitchen: Book Depository has free shipping to Canada currently 33% off.

My book is finally shipping in UK..Amazon UK  Book Depository which had a big price drop. Also available through Wordery and Hive UK. 

1 Bowl Vegan Pumpkin Corn bread with a few ingredients. Spiced, lightly sweet and great with soups, chilis or on its own with vegan butter and maple syrup or make sandwiches with it. #Vegan #Soyfree #Recipe. #veganricha | VeganRicha.com

1 Bowl Vegan Pumpkin Corn bread with a few ingredients. Spiced, lightly sweet and great with soups, chilis or on its own with vegan butter and maple syrup or make sandwiches with it. #Vegan #Soyfree #Recipe. #veganricha | VeganRicha.com

This bread is inspired from Isa Chandra’s Pumpkin Cornbread.

1 Bowl Vegan Pumpkin Corn bread with a few ingredients. Spiced, lightly sweet and great with soups, chilis or on its own with vegan butter and maple syrup or make sandwiches with it. #Vegan #Soyfree #Recipe. #veganricha | VeganRicha.com

1 Bowl Vegan Pumpkin Corn bread with a few ingredients. Spiced, lightly sweet and great with soups, chilis or on its own with vegan butter and maple syrup or make sandwiches with it. #Vegan #Soyfree #Recipe. #veganricha | VeganRicha.com
Print Recipe
4.97 from 30 votes

Vegan Pumpkin Cornbread - 1 Bowl

1 Bowl Vegan Pumpkin Cornbread with a few ingredients. Spiced, lightly sweet and great with soups, chilis or on its own with vegan butter and maple syrup or make sandwiches with it. Vegan Soy-free Recipe. Makes  9 by 5 loaf. (Double the recipe for a 9 by 9 pan use 1 cup non dairy milk.)
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Servings: 4
Calories: 308kcal
Author: Vegan Richa

Ingredients

Wet:

  • 1/2 cup (122.5 g) pumpkin puree
  • 2 tbsp oil (organic safflower or coconut)
  • 1/4 cup (80.5 g) maple syrup
  • 3/4 cup (187.5 ml) almond milk or other non dairy milk to make nut-free
  • 1 tsp vinegar (apple cider or white)

Dry:

  • 1/2 cup (62.5 g) flour (I use unbleached all purpose)
  • 1.5 tsp baking powder
  • 1/4 tsp (0.25 tsp) baking soda
  • 1 tsp pumpkin pie spice (more or less to preference)
  • 1/3 tsp (0.33 tsp) salt  (or scant 1/2 tsp)
  • 3/4 cup (119.25 g) fine or medium cornmeal

Instructions

  • Preheat oven to 350 degrees F. Grease or line a 9 by 5 inch loaf pan.
  • In a bowl, combine all the wet ingredients and mix well. Sift in the flour, baking powder, soda, spices and salt.
  • Add in the cornmeal and mix to combine. Transfer the batter to prepared loaf pan and use a spatula to even it out. 
  • Bake for 34 to 37 minutes. Cool for 5 minutes then remove from pan and cool for another 10 minutes before slicing. (You can also bake the batter into cornbread muffins. Bake for 20-24 minutes).

Notes

For sweeter cornbread: Add 2 tbsp sugar and more pumpkin pie spice. 
For savory cornbread: Use 2 tbsp maple instead of 1/4 cup, 1/2 tsp salt, add 1/2 to 1 italian herbs, 1/2 tsp garlic powder, 1/4 tsp onion powder, chopped jalapeno, nutritional yeast or vegan cheese shreds.
 
To make this gluten-free: Use bob's red mill 1:1 blend for the all purpose flour. 
 
Nutrition is for 2 slices (1 of 4 serves)

Nutrition

Nutrition Facts
Vegan Pumpkin Cornbread - 1 Bowl
Amount Per Serving
Calories 308 Calories from Fat 81
% Daily Value*
Fat 9g14%
Sodium 340mg15%
Potassium 410mg12%
Carbohydrates 51g17%
Fiber 4g17%
Sugar 13g14%
Protein 5g10%
Vitamin A 4765IU95%
Vitamin C 1.3mg2%
Calcium 170mg17%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.

If you like this recipe, please consider rating it and leaving a comment below. I love hearing from you and seeing your awesome remakes! Find me on Instagram and tag me @veganricha .

1 Bowl Vegan Pumpkin Corn bread with a few ingredients. Spiced, lightly sweet and great with soups, chilis or on its own with vegan butter and maple syrup or make sandwiches with it. #Vegan #Soyfree #Recipe. #veganricha | VeganRicha.com

Filed Under: fall, holiday, side, Vegan Bread Recipes Tagged With: vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Annabelle says

    November 2, 2017 at 8:31 am

    Such a clever combination, I love the idea!

    x Annabelle
    travelsandtea.com

    Reply
  2. trish says

    November 2, 2017 at 4:19 pm

    5 stars
    Could I use rice flour instead? It’s one of the few flours I can use. Probably something would have to be adjusted I’m guessing 🙂

    Reply
    • Richa says

      November 2, 2017 at 5:27 pm

      hm just rice flour might not hold it, almond + rice + starch. See my sweet potato crumb cake for ratios. that ratio works best for me so far gf

      Reply
  3. Maxine says

    November 2, 2017 at 9:12 pm

    Is the amount of flour really on half a cup for a 9 x 5 inch tin?

    Reply
    • Richa says

      November 2, 2017 at 11:42 pm

      yes, the rest of the volume is from cornmeal 3/4 cup.

      Reply
  4. Lucy says

    November 3, 2017 at 8:09 am

    5 stars
    I prepared the savory version this morning. The only deviations are that I added a handful of unsalted chopped pecans and reduced the sweetener to 1 tablespoon. This is delicious! There is just a hint of the pumpkin taste and a rich moist flavor. Thank You for another awesome easy recipe!

    Reply
    • Dawn says

      September 19, 2019 at 5:22 am

      How much jalapeño and nutritional yeast did you use? The savory version sounds wonderful.

      Reply
      • Richa says

        September 19, 2019 at 11:13 am

        you can add 1 jalapeno minced and 1 tbsp or more nutritional yeast

        Reply
  5. Becky says

    November 4, 2017 at 2:31 am

    Ive never seen pumpkin spice in the U.K. is there an alternative?

    Reply
    • Richa says

      November 5, 2017 at 6:09 pm

      You can make your own http://www.veganricha.com/recipe-pages/pumpkin-pie-spice-recipe or use just cinnamon

      Reply
  6. Monica says

    November 4, 2017 at 9:33 am

    Has anyone tried with oat flour?

    Reply
    • Catherine Cornelius says

      November 4, 2017 at 6:59 pm

      I want to know this as well! 🙂

      Reply
      • Richa says

        November 4, 2017 at 10:33 pm

        it should work with oat flour. i would add a bit more flour depending on the consistency. keep it thick muffin batter like

        Reply
  7. Tyra McKone says

    November 4, 2017 at 1:11 pm

    This sounds delicious! I can’t wait to try. Thanks for sharing!

    Tyra

    http://www.strengthandcharm.com

    Reply
  8. Megan says

    November 4, 2017 at 5:57 pm

    If making in a 9×9 pan, you say to double all the ingredients, except for the non-dairy milk, which we only increase by a third to 1 cup. Just curious why this is. Thanks! Can’t wait to make it.

    Reply
    • Richa says

      November 4, 2017 at 10:37 pm

      Hi Megan, when you double baked goods, the flours might not need exactly double moisture. So you want to use just a bit less liquid when you double, Or if you double everything, you can check the batter consistency and add a bit more flour or cornmeal to keep it like thick muffin like batter. Either way works.

      Reply
  9. Catherine Cornelius says

    November 4, 2017 at 7:00 pm

    I want to know this as well. 🙂

    Reply
    • Richa says

      November 4, 2017 at 10:32 pm

      it should work with oat flour. i would add a bit more flour depending on the consistency. keep it thick muffin batter like

      Reply
  10. Adriana Hudson says

    November 5, 2017 at 3:29 am

    5 stars
    Would a gluten free flour blend work instead of the normal flour?
    Also, I really would like to start calculating the nutritional values of what I eat. Which program do you use for them please?

    Reply
    • Richa says

      November 5, 2017 at 12:13 pm

      yes it should work fine. The blog’s widget has a built in calculator. when it doesnt find things, i usually look them up on cronometer.com

      Reply
  11. Pam says

    November 5, 2017 at 5:44 pm

    5 stars
    Hi Richa. This is wonderful cornbread! I made the GF version, using Jovial No. 4 whole grain GF pastry flour instead of the all purpose flour (I didn’t have Bob’s). The cornbread turned out perfect with a nice crumb and excellent flavor. We just enjoyed it with a bowl of white bean olive soup.

    Reply
    • Richa says

      November 5, 2017 at 5:57 pm

      yay!

      Reply
  12. Brigette - Cocktails and Chia Seeds says

    November 6, 2017 at 10:12 am

    Oh my gosh, this sounds amazing! I never would have thought of putting those two flavors together.

    Reply
  13. Sue says

    November 6, 2017 at 2:03 pm

    5 stars
    Thanks for another terrific recipe. I love it! Just ate 2 warm pieces before the family gets home because otherwise there would be none for me! I made the sweet version; used a bit less maple.but a little heavier on the pumpkin spices!

    Reply
    • Richa says

      November 6, 2017 at 3:31 pm

      I know right. it was hard to not eat that warm slice with the butter on top waiting for photos 🙂

      Reply
  14. GreenBliss2 says

    November 10, 2017 at 7:30 am

    Have you ever tried this with sweet potato puree and left out the pumpkin pie spice? Not a huge fan of pumpkin, but like the idea of this recipe.

    Reply
    • Richa says

      November 10, 2017 at 10:45 am

      Sweet potato puree will work just fine. If you are using mashed sweet potatoes, you might need a tbspmore liquid depending on consistency. You can omit the spices and add flavors of choice.

      Reply
  15. Timothy Stephens says

    November 10, 2017 at 10:47 am

    5 stars
    Such a good recipe! I tried replacing the pumpkin puree with half of a baked yam I made earlier that day. The house never smelled so good.

    Reply
    • Richa says

      November 10, 2017 at 10:59 am

      yay!

      Reply
  16. sue says

    November 13, 2017 at 12:51 am

    Hi can this be frozen I have two big pumpkins I grew and i need to use soon

    Reply
    • Richa says

      November 13, 2017 at 11:30 am

      I havent tried it, but generally cornbread is freezer friendly. Wrap tightly in wrap or foil and freeze.

      Reply
  17. Ruth L. Ticknor says

    November 13, 2017 at 6:47 am

    5 stars
    Made this over the weekend and it was SOOOO GOOD! Thanks for a great recipe!!

    Reply
  18. Mari says

    November 14, 2017 at 7:26 pm

    5 stars
    Could i use entirely corn meal or at least mostly cornmeal? Thank you I adore all your recipes

    Reply
    • Vegan Richa Support says

      May 6, 2020 at 12:27 pm

      it would be too dry and not enough gluten to come together so it’s not advised

      Reply
  19. Robin says

    November 17, 2017 at 3:03 pm

    5 stars
    Really delicious! I only had sweetened soy milk and used that, and so I cut the maple syrup in half. Also, I added thyme and nutmeg instead of pumpkin spice. I’m using it as the base for a vegan cornbread dressing for Thanksgiving. Thank you so much!

    Reply
  20. Patty Bracy says

    November 21, 2017 at 1:20 am

    Hello,
    This looks delicious! I was hoping for a suggestion to make it oil free and was wondering if apple sauce would work or make it to moist.
    Thank you.

    Reply
    • Richa says

      November 21, 2017 at 11:45 am

      just use more pumpkin puree instead of oil, same amount

      Reply
  21. gladys says

    November 21, 2017 at 8:36 am

    5 stars
    I love the pumpkin bread. I tried the savory and didn’t care for to my taste. The pumpkin cornbread is a must try. Also I tried both pumpkin breads in your book. Both great. I like the One bowl best.
    Your books are great. I know they have been tested and actually used by you. Not just a fill in and get bad results.
    You give a lot of helpful info in the books. ex. substituting the different flours.
    Great work and look forward to more books.
    thank you

    Reply
    • Richa says

      November 21, 2017 at 11:43 am

      Awesome! thank you! yes the book gets tested for all options by recipe testers as well, atleast 3 tests per recipe.

      Reply
  22. Michelle says

    December 26, 2017 at 4:15 pm

    5 stars
    This was fantastic ad sooo moist!

    Reply
    • Richa says

      December 26, 2017 at 7:38 pm

      Awesome!

      Reply
  23. Tamela says

    March 26, 2018 at 10:24 pm

    5 stars
    Fyi I made this and will also for Easter but made coconut whip cream to top it off!!😊

    Reply
  24. Izabela says

    March 28, 2018 at 10:37 am

    5 stars
    I made a savory version suggested at the bottom of the recipe: less maple sugar, more salt, added chopped jalapeño and nutritional yeast. Very soft and moist, simply delicious!

    Reply
    • Richa says

      March 28, 2018 at 11:07 am

      awesome!

      Reply
  25. Wendy says

    April 7, 2018 at 2:22 pm

    4 stars
    I made it today, doubling the recipe for my pan size, omitting the oil in place of more pumpkin, and using melted coconut sugar in place of maple syrup. I also used amaranth flour because I didn’t have any regular flour on hand. In 34 minutes baking time, it turned out pretty well — the texture was great, though it could have used more taste – I would suggest the savory or sweet adaptation. Other people really enjoyed it, though.

    Reply
    • Richa says

      April 7, 2018 at 2:23 pm

      great! maybe the flour made a difference. definitely adjust the flavor to preference to make it more savory/herbed or sweeter and spiced.

      Reply
  26. Yoko Osako says

    August 23, 2018 at 2:46 am

    5 stars
    The dough was a bit watery but it turned out fluffy and yummy corn bread baked for 37mins!!
    OMG, I’m into you!

    Reply
    • Richa says

      August 23, 2018 at 10:28 am

      awesome! Maybe it needed a bit more flour. different flours/brands and cornmeal can absorb differently, also pumpkin puree varies in moisture by brand. Great that it worked out!

      Reply
  27. Michele says

    October 22, 2018 at 11:22 am

    5 stars
    This is absolutely delicious! I wasn’t sure about the combo, but love it. Used brown rice flour instead of all purpose. I’m going to make another loaf today to use up the pumpkin! Thanks!!

    Reply
  28. Anne says

    October 24, 2018 at 5:27 pm

    5 stars
    Made the sweet version as written tonight and served it with chili. It was delicious! Very moist, perfect texture, delicate sweetness. I might use less (or no) pumpkin pie spice for a more neutral flavor next time, but it was delicious as is! Simple to make with just one bowl to clean up.

    Reply
    • Richa says

      October 24, 2018 at 5:37 pm

      awesome!

      Reply
  29. Kat Dailey says

    January 1, 2019 at 4:27 pm

    5 stars
    This was the best of any of the vegan cornbread recipes that I have cooked. I love that it made a small pan. I’m weird, but not fond of pumpkin spice. I just left it out all together. The texture was great. It rose beautifully. I had this for my NY’s dinner with some greens and black-eyed peas.

    Reply
    • Richa says

      January 1, 2019 at 5:21 pm

      awesome!

      Reply
  30. Meg M says

    April 14, 2019 at 1:10 pm

    5 stars
    Richa, you are amazing! I truly love your recipes. This pumpkin cornbread is sooo delicious & easy!! Readers, always double the batch because it’s delicious the first day and wonderful toasted the second. Sorry to gush, but I have made it about 100 times and everyone loves it. Thanks so much and please keep the recipes coming 🙂

    Reply
    • Richa says

      April 14, 2019 at 8:52 pm

      yay! so awesome!

      Reply
  31. Adina says

    May 22, 2019 at 11:29 pm

    I have a butternut squash sitting in my kitchen – could I microwave and puree that instead of the pumpkin? thanks

    Reply
  32. KS says

    September 15, 2019 at 4:47 pm

    Can I use shredded zucchini instead of pumpkin puree? 1:1 substitution?

    Reply
    • Richa says

      September 15, 2019 at 8:08 pm

      they are very different texture and consistency. One is a puree and one is shredded vegetable. You can use apple sauce. With zucchini, you would need to add more liquid.

      Reply
  33. Kit says

    September 22, 2019 at 2:26 pm

    5 stars
    Thank you for this recipe! I made the GF version today; it’s really good! The pumpkin makes it soft and moist. I didn’t have PP spice, so I just added ground cinnamon, nutmeg, and ginger. I also used agave instead of maple (agave is cheaper for me, but I will use maple when I make this for Thanksgiving). I’ll probably use apple sauce over oil next time; I think it’ll complement the flavor well.

    My only problem is that I got very little rise out of the bake. Is this due to the GF flour? Should I add more baking soda?

    Reply
    • Richa says

      September 23, 2019 at 11:22 am

      aweesome! yes gluten-baked goods dont rise much as there isnt any gluten to hold the structure you will need more starch for slightly better rise.

      Reply
  34. KS says

    October 1, 2019 at 1:40 pm

    I have a few questions
    Is cornmeal the same as ‘makki ka atta’?
    Can I substitute oat or rice flour instead of all purpose flour?

    Reply
    • Richa says

      October 1, 2019 at 1:49 pm

      yes, fine grain cornmeal is close to makki ka atta.
      you can use oat flour

      Reply
  35. Carey Haller says

    October 5, 2019 at 4:58 pm

    5 stars
    As always, your recipes are some of the best! I added some creamed corn for ome extra texture and just one of my favs in cornbread. Didn’t add the oil and it turned out great! Thank you!

    Reply
    • Richa says

      October 5, 2019 at 11:27 pm

      awesome!

      Reply
  36. Sean Balog says

    November 13, 2019 at 6:43 am

    5 stars
    This stuff is crack. Thanks for the extra 5 holiday pounds, Richa!

    Reply
    • Richa says

      November 13, 2019 at 11:25 am

      😀

      Reply
  37. Pm says

    December 7, 2019 at 5:40 pm

    Can Agave Syrup be used instead of maple syrup?

    Reply
    • Richa says

      December 7, 2019 at 6:12 pm

      yes

      Reply
  38. Reena says

    December 17, 2019 at 9:21 am

    5 stars
    I made this cornbread at 5 am while I got some vegan chili started in the slow cooker before work. I was half asleep, but this recipe turned out delicious. I used butternut squash purée instead of pumpkin purée. I only used 1 tsp of pumpkin spice and I used a flax and ancient grains all purpose flour. So so yummy 🙂

    Reply
    • Richa says

      December 17, 2019 at 10:12 am

      awesome

      Reply
  39. R White says

    January 3, 2020 at 2:45 pm

    5 stars
    I’ve made this recipe 4 times over the last 2 weeks. I followed the instructions exactly as above and it turns out perfect every time! Everyone who has tried it loves it!!! I’m going to attempt a double batch, or the muffins next, one loaf doesn’t last long at all at our house, and my kids are asking to have it in their lunch!

    Reply
    • Richa says

      January 3, 2020 at 5:17 pm

      awesome!

      Reply
  40. Laurence says

    January 21, 2020 at 8:18 am

    5 stars
    I have made this recipe over 15 times. I almost always skip the pumpkin spice, but the base (with the actual pumpkin) is lovely and most to add cheese or jalapeno too. (Get the sweet and spicy jalapenos from trader Joe’s for it!)

    Only cornbread recipe I visit on a regular!

    Reply
  41. Dianne says

    February 5, 2020 at 5:43 pm

    5 stars
    A dream come true!! A plant based cornbread recipe that is delicious- wonderful texture AND flavor. We are oil-free, so I omitted that and just added a Tbs extra pumpkin. Thank you!

    Reply
  42. Letitia says

    February 28, 2020 at 3:38 pm

    I made three versions of this to take as samples for people who support our neighborhood’s certified organic farm, “Cyclops Farms,” in the middle of a residential area in Oceanside, California near my office. (I am trying to persuade people that pumpkins are not just for decoration, and that that “decorative” pumpkin should be cooked and used as food before it goes bad, instead of being tossed into the trash!)

    I used rice milk and mashed pumpkin from the farm that I’d kept frozen for future use. I made the sweet version with pumpkin pie spice, the savory version with garlic, oregano, basil and black pepper,, and then I made a third version. The third version used fresh orange juice instead of rice milk, grated orange zest from a large orange, and, in place of the maple syrup, the orange-flavored syrup I had left after making candied orange peel.

    They all turned out fine. But because I hadn’t read the info about adding more flour if the batter seemed too thin, I ended up having to cook the first two loaves a bit longer and a lower temperature (325 instead of 350) until they “set up.”

    The texture and flavor is great. Thanks for the recipe!

    Reply
    • Richa says

      February 29, 2020 at 1:04 pm

      awesome results and I agree that we should be using those pumpkins, great!

      Reply
  43. Janet says

    September 8, 2020 at 3:56 pm

    5 stars
    Recipe is wonderful. It worked out so good and moist. And tasted great on its own and dipped in Vegan Richa’s pumpkin soup. Thank you.

    Reply
    • Vegan Richa Support says

      September 9, 2020 at 11:02 am

      wow!! pumpkin fest

      Reply
  44. Linda says

    September 22, 2020 at 4:39 pm

    5 stars
    The first vegan cornbread that got rave reviews from the whole family. Tasty and a great moist texture.

    Reply
    • Richa says

      September 23, 2020 at 10:04 am

      Yay

      Reply
  45. Christine says

    September 30, 2020 at 6:42 pm

    5 stars
    I just made this for the first time tonight. WOW! It’s delicious and the perfect texture.

    Reply
    • Vegan Richa Support says

      September 30, 2020 at 10:18 pm

      wow!! 🤩 thank you so much. i’m very happy that you’re so pleased with it

      Reply
  46. GG says

    October 13, 2020 at 8:42 pm

    I’m excited to try this; am interested in baking batter in muffin format using a silicone muffin pan. What would if anything would you suggest for this way of cooking the batter?

    Reply
    • Richa says

      October 13, 2020 at 11:13 pm

      Muffins will cook faster, check at 21 mins

      Reply
      • GG says

        October 14, 2020 at 9:11 am

        Thank you, Richa! I appreciate you.

        Reply
  47. Shawn says

    December 10, 2020 at 5:19 pm

    5 stars
    Thanks for this delicious recipe. I made the sweet version and then drizzled a bit of extra maple syrup on top and it was great.

    Reply
  48. Faith says

    January 18, 2021 at 10:44 am

    5 stars
    We love this cornbread! We are a family of 7, and a double batch in two 9×5 loaf pans was not enough last time… think I could 4x the recipe and use a 13×9 pan?

    Reply
    • Vegan Richa Support says

      January 19, 2021 at 5:06 pm

      Hooray! that would work. just check the batter consistency and add a bit more flour or cornmeal to keep it like thick muffin like batter. when you double baked goods, the flours might not need exactly double moisture. So you want to use just a bit less liquid when you double,

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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