This Apple Pumpkin Cornbread is best enjoyed sliced up and dunked in a fall soup (like my Butternut Squash Farro Minestrone or Vegetarian Chickpea Noodle Soup).
Last week I posted a Vegetarian Butternut Squash Farro Minestrone that is basically my new fall soup obsession. But I wasn’t done there – I wanted to bring it to new heights but also serving it with fresh bread (because everything is better with additional carbs, am I right?). So, once I posted the soup, I immediately started developing this Apple Pumpkin cornbread recipe for all of your fall soup needs.
I played around with mixing pumpkin puree and fall spices into my go-to cornbread recipe and then took it over the top by also covering it in sliced apples before baking. The pumpkin puree and apples add a wonderful moist addition while the cinnamon gives a hint of spice without making it sweeter.
This Apple Pumpkin Cornbread is best enjoyed sliced up and dunked in a fall soup (like my Butternut Squash Farro Minestrone or Vegetarian Chickpea Noodle Soup). Recipe adapted from Delish.
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp cinnamon
- 3/4 tsp salt
- 1 cup pumpkin puree
- 1/2 cup plain greek yogurt
- 1/3 cup honey + more for drizzling
- 1/4 cup melted butter cooled
- 2 large eggs
- 1 granny smith apple cored and cut into thin slices
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Preheat oven to 400 and grease a 9″ circle pan.
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In a large mixing bowl, whisk together cornmeal, flour, baking powder, cinnamon, and salt. Make a well in the center of the dry ingredients and add in pumpkin puree, yogurt, honey, butter, and eggs. Whisk together the wet ingredients in the center until combined. Use a spatula to fold the outer dry ingredients into the wet ones just until completely combined.
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Transfer batter to prepared pan. Lay granny smith apple slices over the top and gently press in (I fanned them out to create a pretty pattern but you can do whatever you’d prefer).
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Bake for 20 minutes or until the center comes out clean. Cool before slicing into pieces (like you would a cake) and serve with your favorite soup. Drizzle with honey (if desired).
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[…] Apple Pumpkin Cornbread is best enjoyed sliced up and dunked in a gravy or a fall soup (like my Butternut Squash Farro […]