6 Tbsp. unsalted butter, melted
2 cups cornmeal
2 Tbsp. masa harina or corn flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
¼ tsp. pumpkin pie spice
6 Tbsp. granulated sugar
1 cup buttermilk
1 cup sour cream
¾ cup canned pumpkin purée or fresh roasted pumpkin purée
Preheat oven to 350°. Generously brush a 12-inch cast iron skillet with 2 tablespoons of butter; set aside remaining butter.
Sift together cornmeal, masa harina, baking powder, baking soda, salt, pumpkin pie spice and sugar.
In a separate bowl, combine the remaining butter, buttermilk, sour cream, egg and pumpkin puree and whisk to combine. Add the dry ingredients and combine thoroughly. Pour batter in prepared pan and bake for approximately 20 minutes or until cornbread is golden brown and a toothpick inserted off-center comes out clean.