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
Preheat oven to 400 and grease a 9″ circle pan.
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.
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).
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).