Ingredients

• 6  Tbsp. butter, melted
• 2  cups cornmeal
• 1/3  cup sugar
• 2  Tbsp. masa harina or corn flour
• 2  tsp. baking powder
• 1  tsp. baking soda
• 1  tsp salt
• 1/4  tsp pumpkin pie spice
• 1  cup buttermilk
• 1  8-oz. carton dairy sour cream
• 1  egg, lightly beaten
• 3/4  cup canned pumpkin
•   Whipped Butter (optional)

Directions

1. Heat oven to 350 degrees F. Generously brush a 12-inch cast iron skillet with 2 tablespoons of the butter; set aside remaining butter.

2. In large mixing bowl combine cornmeal, sugar, masa harina, baking powder, baking soda, salt, and pumpkin pie spice. In another bowl combine remaining butter, buttermilk, sour cream, egg and pumpkin; whisk into cornmeal mixture. Pour into prepared pan.

3. Bake for 22 to 25 minutes or until a toothpick inserted off-center comes out clean. Cool on wire rack; serve warm with whipped butter. Makes 12 servings.

4. Pumpkin Corn Muffins: Prepare as above except brush 22 1-3/4-inch muffin-tin cups with the 2 tablespoons butter. Spoon in batter. Bake 8 to 10 minutes or until toothpick inserted off-center comes out clean.

5. Make Ahead: Prepare and bake as directed above. Wrap cooled corn bread in foil. Store in refrigerator up to 2 days. Reheat, wrapped in foil, in a 350 degree F oven, for 15 minutes or until warm.