OMG this Cornbread!

This won't be a long post. I just HAVE to share this corn bread recipe.

Pumpkin Corn Bread
1 cup yellow cornmeal
1 cup all-purpose flour (I used Bob's Red Mill All Purpose Flour)
3 Tbsp sugar
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp salt
Pinch of ground ginger
Pinch of cinnamon
Pinch of ground white pepper
2 eggs
1 cup puréed fresh or canned pumpkin
1 cup sour cream
8 Tbsp (1 stick) unsalted butter, melted

1.    Preheat the oven to 425 F. Lightly grease a 9-inch square cake pan.  (I use this pan with my gluten-free breads or cakes to get more even heating.)
2.    Combine the cornmeal, flour, sugar, baking powder, baking soda, salt, ginger, cinnamon and white pepper in a mixing bowl.
3.    In a large mixing bowl, beat the eggs with the pumpkin, sour cream, and 7 tablespoons of the melted butter until smooth.
4.    Pour the batter into the prepared cake pan. Brush with the remaining 1 tablespoon melted butter. Bake until golden brown, 15 to 20 minutes (possibly up to 25 minutes for high altitude). Serve warm, cut into pieces.