Naturally Gluten-Free Skillet Pumpkin Cornbread

Ingredients

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

Directions

1. Preheat 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 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.
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.

MAKE-AHEAD DIRECTIONS: Prepare and bake as directed. Wrap cooled corn bread in foil. Store in refrigerator up to 2 days. Reheat, wrapped in foil, in a 350 degrees F oven for 15 minutes or until warm.

PUMPKIN CORN MUFFINS: Prepare as above except brush twenty-two 1-3/4-inch muffin cups with the 2 tablespoons butter. Spoon batter into muffin cups. Bake 8 to 10 minutes or until toothpick inserted off-center comes out clean.