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)
Preheat oven to 350 degrees F. Generously brush a 12-inch cast-iron skillet with 2 tablespoons of the butter; set aside remaining butter.
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.
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.
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.