We all know that jalapeño-Cheddar cornbread is amazing, and that cornbread baked in a skillet and drizzled with honey is beyond delicious, but pumpkin cornbread? Though it might sound strange, this is one cornbread recipe you’ve got to try; the natural sweetness of corn pairs well with pumpkin and the squash lends extra moistness to the cornbread. And, this recipe uses very little fat — just one tablespoon of canola oil — and for the rest, it calls for applesauce which adds extra sweetness and moisture to the finished bread.
If you have a tradition of making cornbread or cornbread stuffing for Thanksgiving, this pumpkin cornbread recipe is the perfect way to add a seasonal twist to a traditional favorite. Though the recipe doesn’t call for any spices, you could easily add a few pinches of cinnamon and nutmeg for a sweet pumpkin cornbread or some dried sage for more of a savory take.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.