Pumpkin Cornbread

Ingredients

• 6 tablespoons of butter melted
• 2 cups yellow cornmeal
• 1/3 cup sugar
• 2 T corn flour
• 2 t baking powder
• 1 t baking soda
• 1 t salt
• ¼ t pumpkin pie spice
• 1 cup buttermilk
• 8 ounces sour cream
• 1 egg, lightly beaten
• ¾ cup canned pumpkin
• whipped butter, optional

Instructions

1. 1
   Heat oven to 350 degrees. Generously brush a 12-inch cast iron skillet with the 2 tablespoons of butter; set aside remaining butter.
2. 2
   In large mixing bowl combine cornmeal, sugar, corn flour, baking powder, baking soda, salt and pumpkin pie spice.
3. 3
   In another bowl combine remaining butter, buttermilk, sour cream, egg and pumpkin; whisk into cornmeal mixture. Pour into prepared pan.
4. 4
   Bake for 22-25 minutes or until a toothpick inserted off-center comes out clean. Cool on wore rack. Serve with warm with whipped butter.