Recipe: Healthy Skillet Pumpkin Cornbread

Meet your new fall favorite.

Pumpkin cornbread

Photo by Emily McLaughlin

Dust off the ol’ cast iron skillet for this healthy pumpkin cornbread recipe. Not only is it packed with extra fiber, vitamin A, and potassium from the pumpkin, but it’s also gluten-free, dairy-free, and easily made vegan. Plus, what says fall better than pumpkin cornbread?

No cast iron skillet? No problem. Use a regular glass pie dish.

Serves 8-10

  • 1/2 can pumpkin purée
  • 1/2 can coconut milk
  • 2 Tbsp coconut oil
  • 1 Tbsp honey (or maple syrup)
  • 2 flaxseed eggs (2 Tbsp ground flaxseed + 1/4 cup water)
  • 1 1/2 cups cornmeal
  • 1/2 cup coconut flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt


Start by making your flaxseed eggs. In a small bowl, let flaxseed soak in 1/4 cup water for at least 15 minutes. Meanwhile, preheat your oven to 400 degrees. Place your cast iron skillet in the oven as it heats.
In a mixing bowl, combine the pumpkin purée, coconut milk, coconut oil, sweetener, and flaxseed eggs. Make sure to stir the coconut milk well, since the fat separates from the water.
In another bowl, combine the cornmeal, coconut flour, baking powder, baking soda, and sea salt. Add the liquid to the dry ingredients.
Take your skillet out of the oven and add 1 teaspoon of ghee or coconut oil to coat the bottom. Pour in your batter, smooth it out, then bake for 35 to 40 minutes.
Enjoy with chili, as a dinner side, or as a dessert with a drizzle of honey.