Pumpkin Cornbread



  1. Preheat the oven to 400 F.
  2. Melt the butter in a 9-inch cast-iron skillet in the preheating oven, then set aside.
  3. In a large bowl, whisk together the corn flour, all-purpose flour, cornmeal, sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
  4. In a separate bowl, whisk the egg, then whisk in the buttermilk, milk and pumpkin puree.
  5. Slowly add the wet ingredients to the dry, stirring until well combined.
  6. Add almost all the melted butter from the skillet, leaving enough to coat the skillet, and then stir to combine.
  7. Pour the batter into the skillet and bake until lightly browned, about 15 to 20 minutes.
  8. Allow to cool a bit before serving.