Pumpkin Cornbread with Sage

Step 1

-Preheat oven to 350 degrees Fahrenheit (175 degreed Celsius)

Step 2

Melt 3 tablespoons of butter (in the preheated oven) in either a 10" cast iron skillet or 1 9" x 9" baking pan.

Step 3

Meanwhile, whisk the flour, cornmeal, salt, pepper, baking powder, baking soda, and brown sugar in a large bowl.

Step 4

Whisk the milk, vinegar, egg, and pumpkin in a medium bowl.

Step 5

Pour the pumpkin mixture into the flour/cornmeal mixture and stir with a wooden spoon until just combined. Stir in the chopped sage. Do not overmix.

Step 6

Spoon the cornbread mixture into the cast iron skillet and spread evenly.

Step 7

Bake in a preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.

Step 8

Remove from the oven and immediately brush the entire surface with the remaining melted butter.

Step 9

-Serving warm is best, but it's also tasty at room temperature.