1-Preheat your oven: Preheat your oven to 400°F and line a 9×9-inch baking pan with parchment paper to prevent sticking.

2-Melt 1/2 cup unsalted butter: Melt 1/2 cup unsalted butter in a medium sauté pan over medium-high heat until it foams and the solids turn golden brown with a toasty aroma, then pour it into a heat-safe bowl for that extra flavor boost.

3-Whisk dry ingredients: In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1 tablespoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon baking soda, and 1 teaspoon fine sea salt until evenly mixed.

4-Make a well in the dry ingredients: add the browned butter, 1 1/3 cups pumpkin puree, and 1/3 cup honey; whisk briefly to combine, then add 2 eggs and stir everything together until just mixed remember, overmixing leads to tough cornbread!

5-Bake the batter: Spread the batter evenly into the prepared pan and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.

6-Cool on a wire rack: Cool on a wire rack for at least 15 minutes before slicing and serving warm, perhaps with a pat of butter for that rich finish.