Pumpkin Oatmeal Cornbread, Vegan Low-Fat

All whole grains. No fat or oil. Since the ratio of cornmeal-to-flour is high, 2-to-1, it has a crumbly texture. Deliciously corn-y. Makes about 30 servings.


4 cups medium-grind whole grain cornmeal
2 cups whole wheat pastry flour
1 1/4 teaspoons salt
2 level teaspoons baking soda
1 rounded teaspoon baking powder
1 1/2 teaspoons cinnamon

1/2 cups rolled oats (not instant)
1/2 cup water

1 1/4 cups pumpkin (a 15 ounce can of pumpkin is about 1.5 cups)
1/3 cup maple syrup
3 teaspoons vinegar (I use apple cider vinegar)
2 cups low-fat unsweetened almond milk (or other non-dairy milk)
1 cup water


Preheat oven to 350 degrees F. Mold a large piece of parchment paper to fit a Pyrex baking dish. I used a 12×8 inch dish (11 3/4 x 7 1/2 x 1 3/4 is what it says on the bottom). Place the dish with the molded paper into the oven to preheat. The paper won’t burn. At least mine didn’t.

Mix the rolled oats with the water. Set aside.

Mix the dry ingredients: cornmeal, flour, salt, baking soda, baking powder, cinnamon.

Mix the wet ingredients: pumpkin, maple syrup, vinegar, almond milk, water. Add the oat mixture to this. Mix thoroughly.

Take the baking dish out of the oven and place on a trivet. Working quickly, combine the wet and dry ingredients and stir just until you see no more flour. Don’t over-blend. Pour into hot parchment-lined dish and return to oven.

Bake for 70 minutes or until toothpick comes out clean. Lift out of the glass dish by holding the parchment corners after 10-15 minutes and set on a cooling rack. Cool for at least 3 hours before slicing.

2 thoughts on “Pumpkin Oatmeal Cornbread, Vegan Low-Fat

  1. Bix Post author

    It does look beautiful. I guess the batter was having a good day.

    I’m still tweaking it. It’s still a bit sweet for my taste. A problem with cutting back on sweetener is that it can become dry … sugar holds moisture. But so far, so good.



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