Brown Butter Pumpkin Cornbread

For the cornbread:
Preheat oven to 400ºF.

In a saute pan, melt butter over medium heat and wait until butter begins to brown slightly. Be careful not to burn it. Remove from heat and cool.

In a large bowl, whisk together all-purpose flour, cornmeal, 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 into dry mixture and mix together until well combined.

Coat a large (10-12 inch size) 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 or until cornbread is done. Remove from oven and serve.

For the butter:
Whip all ingredients together until smooth and fluffy. Serve with the cornbread.