I made this cornbread to go with some pumpkin chili I made -- these were top notch! The pumpkin made it moist and cake-like, not dry and crumbly, making you want to choke, like most cornbread I've had!
I substituted 1/4c applesauce in for the oil, and also used 1/4c whole wheat flour with 3/4c all-purpose flour.
Would be great with butter, but they were best eaten plain when they came out of the oven, I didn't want to spoil the delicate pumpkin taste.
These seem like they would even hold up to a sweeter, chocolate-chip breakfast version (probably a cornbread sin of some sort, though?)!
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I made this cornbread to go with some pumpkin chili I made -- these were top notch! The...