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.
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).