Darn it, this recipe is so addictive especially when you add my cinnamon butter to the mix. You may make a batch every single weekend like I did when I used the excuse of constant recipe testing to ensure perfection for the blog. Glad no one in my household complained.
Keyword cast iron, classic recipes, easy recipes, traditional food recipes
In a saute' pan, melt butter over medium heat and wait until butter begins to brown. Be careful not to burn. Remove from heat and cool.
In a large bowl, whisk together all-purpose flour, corn meal, baking powder, sugar and cinnamon until well mixed. In a separate medium sized bowl, whisk together buttermilk, canned pumpkin, eggs, vanilla extract, oil and browned butter.
Slowly add wet mixture to dry mixture and mix together until well combined.
Coat cast iron skillet with shortening or spray with non stick baking spray until fully covered. Add cornbread mixture to skillet. Place in oven for 22-25 minutes until cornbread is done. Remove from oven and serve.
For the Butter:
Whip all ingredients together until smooth and fluffy. Serve with the cornbread.