1-First,Preheat your oven to 400°F and line a 9×9-inch baking pan with parchment paper to make cleanup a breeze.

2-Next, brown the 1/2 cup unsalted butter in a medium sauté pan over medium-high heat until it foams and the solids turn golden brown, then pour it into a heat-safe bowl right away to stop it from burning that nutty flavor is worth the extra step!

3-In a large mixing 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 everything’s evenly mixed. Create a well in the center and add the browned butter, 1 1/3 cups pumpkin puree, and 1/3 cup honey, whisking them together smoothly.

4-Then, add 2 eggs to the wet ingredients and gently mix everything into the dry ingredients until just combined remember, don’t overmix to keep it light and fluffy! Press the batter evenly into your prepared pan and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Let it cool on a wire rack for at least 15 minutes before slicing; this step makes serving so much easier!