Skillet Pumpkin Cornbread with Cinnamon Maple Butter

Instructions

1. Preheat the oven to 400 degrees F.
2. In a medium sized bowl, whisk together the cornmeal, flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. In a large bowl, whisk together the eggs, sugar, buttermilk, and pumpkin puree until well combined. Then, slowly stir in the dry ingredients.
4. Place the butter in a skillet and place in the preheated oven for a minute, or until the butter melts. Take the skillet out of the oven and pour the batter in. Smooth the top with the back of a spoon or a rubber spatula.
5. Bake until golden, about 30 minutes or until a toothpick comes out clean. Let cool 10 minutes and then cut.
6. As the cornbread cools, prepare the butter.
7. In a medium-sized bowl, beat all of the butter ingredients until smooth.
8. Taste and add more cinnamon if desired.
9. Transfer the butter to a container and chill until ready to use.