Pumpkin Dairy Free Cornbread

Step 1

Pre-heat oven to 400°F. Line an 8x8 baking dish with parchment paper or gently spritz with cooking spray.

Step 2

In a medium mixing bowl, whisk dairy free milk, pumpkin purée and maple syrup together until smooth.

Step 3

In a small mixing bowl, whisk cornmeal, whole wheat flour, baking soda, cinnamon and salt until combined.

Step 4

Pour the dry ingredients into wet ingredients and whisk until smooth.

Step 5

Pour into the prepared dish.

Step 6

Bake 25 to 30 minutes until top is golden brown and a toothpick inserted into the center comes out clean.

Step 7

Let it cool in the pan for a few minutes before removing it to a wire cooling rack to continue cooling completely.

Step 8

Cut into squares and enjoy!