The perfect cornbread to serve with dinner on a cool autumn evening.

Pumpkin Cornbread

4 tablespoons unsalted butter, divided use

1 medium onion, finely chopped

1 cup yellow cornmeal

2/3 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1/4 teaspoon ground pepper

2 tablespoons honey

1 cup pumpkin puree (not pie filling)

2 large eggs, slightly beaten

3/4 cup buttermilk

1. Preheat oven to 400°F (205°C).
2. Heat 1 tablespoon butter in a small nonstick skillet over medium heat. Add onion; saute for 5 minutes or until softened and golden brown.
3. Combine cornmeal, flour, baking powder, baking soda, salt and pepper in a large bowl.
4. Combine honey, pumpkin puree, eggs, buttermilk and onion in another bowl.
5. Place remaining 3 tablespoons butter in 9 x 9 x 2-inch square baking pan. Place in oven until butter is melted. Swirl pan to coat with butter. Pour butter into pumpkin mixture; stir to combine. Add pumpkin mixture to dry ingredients. Stir just until evenly moistened. Pour into pan; smooth top.
6. Bake in preheated oven for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Serve warm, cut into squares.

Makes 9 servings.