Pumpkin Corn Bread

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

In a 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 skillet.

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.