Preheat oven to 350°F (175°C). Prepare a 10” cast iron skillet with butter.
In a mixing bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, salt, and pumpkin spice. Make a well in the center of the flour mixture and set aside.
In a separate bowl, add the brown sugar, melted butter, and pumpkin puree. Whisk to combine. Add in the sour cream and eggs and mix until well blended.
Pour the pumpkin mixture into the flour mixture and fold together using a rubber spatula until just combined.
Pour the batter into the prepared cast iron pan and spread the batter evenly.
Bake in a preheated oven for 25-30 minutes.
Set the cornbread on a wire rack to cool and begin preparing the whipped cinnamon maple butter.
For the Maple Butter
In a medium bowl, whip the butter with an electric handheld mixer until smooth and fluffy.
Add in the maple syrup, powdered sugar, and ground cinnamon. Mix on low speed until combined, then increase the speed to high and continue whipping the butter mixture until light and fluffy.
Cut the cornbread into wedges and serve with the butter or place the butter into a piping bag and pipe the butter on top of the cornbread wedges. Enjoy!
Notes
Store leftover cornbread in an airtight container for up to 2 days at room temperature.
Store the whipped maple butter in an airtight container for up to 1 week in the refrigerator.
Adjust the level of sweetness by adding more or less of the brown sugar.
If you don't have a cast-iron skillet you can use a 9x9" baking pan.
Serve this cornbread in accompaniment with chilis, stews, or soups. Or enjoy it as a snack or for breakfast.
Nutrition
Serving: 1piece (without maple butter) | Calories: 258kcal