Autumn Breakfast Quick Breads (Non-Yeasted) & Scones Restricted Diet (e.g. GF, Vegan..)

Instarecipe! Pumpkin Yogurt Cornbread {+ a Taste of London Giveaway}

Pumpkin Yogurt Cornbread

Cornbread, a.k.a. food of the Gods. It’s probably one of my favourite brunch foods and epitomises that lazy-Saturday-morning feeling, for me. I was craving it badly last weekend. As I had some extra roasted squash hanging out in the fridge, I mashed it up and stirred it into my usual cornbread batter (the recipe for which is from my cookbook, Top With Cinnamon.)

All you need is one bowl to whip this up in and you’ll have a lofty, golden bread to stuff into your face within the hour. I’m partial to cutting a wedge in half and topping it with my dad’s raspberry jam. It reminds me of home, and hugs and cosy duvet days. If you want to go a savoury route though, scrambled or poached eggs with some spinach and hollandaise or tomato salsa are good choices.

While I’m here writing this post I think I might as well slip in the fact that I have a pair of tickets to the Taste of London Festive Edition event to giveaway! The tickets were kindly provided by AEG so I could spread the foodie fun and help #taketastefurther 🙂
Just follow the instructions in the Rafflecopter below to enter. If you win you’ll get to choose if you’d like the tickets for the 19th or the 20th of November. Just follow the instructions in the rafflecopter box below to enter.

a Rafflecopter giveaway


– if you don’t have any cooked pumpkin/squash, leave it out and replace with an extra 80 ml (1/3 cup) plain yogurt.
keep any extra cornbread wrapped in cling film (plastic wrap) to stop it drying out. It’ll keep for 3 days.
– recipe adapted from the Cinnamon-Sugar Cornbread in my cookbook, Top With Cinnamon

Instarecipe! Pumpkin Yogurt Cornbread

Instarecipe! Pumpkin Yogurt Cornbread


  • 90 g (1/3 cup) well-mashed, cooked pumpkin or butternut squash
  • 80 ml (1/3 cup) plain yogurt
  • 110 ml (1/3 cup + 2 tbsp) water
  • 1 egg
  • 3 tbsp cashew butter OR 2 tbsp butter/coconut oil, , melted
  • 2 tbsp honey or sugar, , any kind
  • 110 g (scant cup) plain (all-purpose) flour
  • 110 g (1 cup) fine cornmeal
  • 4 tsp baking powder


  1. Preheat the oven to 180 C (350 F). Grease an 8-inch pie dish or 6-inch cake tin.
  2. In a medium bowl, whisk together the mashed pumpkin and yogurt until smooth. Whisk in the water, egg, cashew butter (or melted butter/coconut oil) and honey (or sugar). Add the flour and cornmeal to the bowl and stir until just combined. Quickly scrape all the batter into the prepared pan.
  3. Bake for 25-30 minutes, until a toothpick inserted into the centre of the cake comes out clean.
  4. Serve warm with butter and jam.

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  • Arden October 22, 2015 at 12:12 am

    I usually love spicy cornbread, but this sounds amazing. I plan on making it soon. xx

  • Donna October 22, 2015 at 12:27 am

    This sounds glorious. I love pumpkin anything and everything. I attempted to make cornbread once, and it turned out awfully bad. But, I’m willing to give it another try with pumpkin!

  • Dani Mendocha | Styled Variety October 22, 2015 at 1:35 am

    I adore cornbread, but never thought to combine it with pumpkin. Now I can’t get over how amazing it sounds! Can’t wait to try this recipe!

    Dani |

  • Emily Love October 22, 2015 at 4:24 am

    how creative! adding to my “to make” list 🙂

  • josefinetm October 22, 2015 at 5:57 am

    This looks so delicious! Boring as it might be I actually enjoy it with just a bit of butter

  • Franziska Glauser October 22, 2015 at 7:26 am

    This recipe sounds just sooooo good and easy, really have to try this one.
    Have a wonderful day, Franzi

  • Sabrina - A Spoonful of Photography October 22, 2015 at 7:52 am

    Unfortunately I have to admit I never had “real” cornbread.. But autumn has me on a comfort food trail and I wanted to make it to go with my weekend chili in like forever.. So your post might just be the last push that I needed to FINALLY make some cornbread 😉 Hope uni is treating you well!

  • aimee @twiggstudios October 22, 2015 at 8:03 am

    This looks so good izy I’m definitely pinning the recipe to try xxx

  • Marion² October 22, 2015 at 8:30 am

    Riccotta and strawberry jam

  • Kristina October 22, 2015 at 9:22 am

    I never made cornbread as I only recently discovered that my cornmeal alergy disappeared, I am now super eager to try all this new things. Great recipe!

  • Laura October 22, 2015 at 9:34 am

    I love pumpkin and I love corn bread so why not together, will try this one topped with some apple spread, no doubt !

  • Tori October 22, 2015 at 10:04 am

    I am a huge cornbread fan too, and this looks like a perfect recipe. Adding pumpkin or squash is such a great idea this time of year and I’ve never tried it, but now I totally want to!

  • Ping October 22, 2015 at 10:33 am

    Lovely recipe! Definitely going to try it in the coming days! Thanks for the giveaway!

  • georginatwong October 22, 2015 at 11:20 am

    so answer your question: fried chicken with cornbread is the bomb

  • Karen @ Seasonal Cravings October 22, 2015 at 11:36 am

    What a lovely idea; pumpkin cornbread. My kids love cornbread so this is definitely worth a try. I’ll have mine with fig jam please!

  • Kirsti Peters October 22, 2015 at 1:03 pm

    I eat my cornbread with Chilli

  • Victoria Winterford October 22, 2015 at 1:54 pm

    I Love cornbread especially warm with homemade jam and some warm almond butter xxx

  • Nora B October 22, 2015 at 2:06 pm

    lots of BUTTER!

  • Matea Milojkovic October 22, 2015 at 2:21 pm

    I’m a sucker for cornbread, too; love adding feta to it!

  • Chevaun October 22, 2015 at 2:47 pm

    Can you replace the flour with almond flour or buckwheat flour?

    • Izy October 22, 2015 at 2:49 pm

      Yeah, I think buckwheat flour (or maybe even gram(chickpea) flour could be used in place of the flour

  • Joke October 22, 2015 at 3:27 pm

    Definitely making this with and without pumpkin. Yum

  • Lindsay October 22, 2015 at 3:48 pm

    Butter and jam or cheese!

  • theresa krier October 22, 2015 at 5:55 pm

    hi, i eat butter on my cornbread along side ham & beans or chicken pot pie, yum! thanks

  • Casey October 22, 2015 at 6:11 pm

    This looks delicious! Perfect for fall 🙂


  • Alesia October 22, 2015 at 6:17 pm

    This looks amazing!

  • Brad Start October 22, 2015 at 8:51 pm

    We eat it with soups and bean casseroles

  • April V October 22, 2015 at 9:44 pm

    I love a good soup with cornbread!

  • Kasia October 22, 2015 at 10:25 pm

    This sounds like the cornbread recipe I’ve been after! I’ll definitely be trying this and taking it down the savoury route with some warming winter Chili! I’ll let you know how it was!

  • Lisa October 23, 2015 at 7:06 pm

    Sounds amazing! I’ll definitively try this and eat it with my latest marmalade creation!

  • Sj Dc October 23, 2015 at 7:28 pm

    Love slathering it in either cookie butter or butter with cinnamon sugar

  • Beverley Press October 24, 2015 at 10:19 am

    pumpkin and cornbread are a match made in October…I love it xoxo

  • Becky Young October 24, 2015 at 4:12 pm

    With a lovely chutney!

  • claire November 18, 2015 at 11:30 pm

    sounds so delicious- pumpkin is omg…- and so simple!

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