Ingredients
1/4 c. plus 2 tbsp. unsalted butter, divided
1 1/2 c. cornmeal
1/2 c. all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
1 c. pumpkin purée
1 c. buttermilk
1 large egg, room temperature
1/2 c. brown sugar
Preparation
Step 1Preheat oven 375°. Grease a 10" cast-iron skillet with 1 tablespoon butter and set aside.Step 2In a medium mixing bowl, whisk together cornmeal, flour, cinnamon, nutmeg, baking powder, baking soda, and salt.Step 3In a large mixing bowl, whisk together pumpkin, buttermilk, egg, brown sugar and 1/4 cup melted butter. Pour in cornmeal mixture and whisk together. Transfer to skillet and bake 25 to 30 minutes. (Test doneness by pricking center with a toothpick—it should come out clean.) Immediately spread remaining tablespoon butter all over.Step 4Cool for 5 minutes and serve immediately.
