pumpkin AND sweet potato

Pumpkin Streusel Cornbread

Makes 1 (10-inch) round

This slightly sweet, sage-filled cornbread gets its vibrant color from puréed pumpkin.

¾ cup unsalted butter 2 tablespoons chopped fresh sage
1 tablespoon canola oil
22⁄3 cups self-rising flour, divided
1 cup medium-grind plain yellow cornmeal
½ cup grated fresh Parmesan cheese
1 teaspoon ground black pepper
¾ teaspoon kosher salt, divided
1⅓ cups whole buttermilk
⅔ cup canned pumpkin
2 large eggs
4 tablespoons firmly packed light brown sugar, divided
¼ cup chopped pecans Butter, to serve

1. Preheat oven to 400°.

2. In a 10-inch cast-iron skillet, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, 8 to 10 minutes. Pour browned butter into a medium heatproof bowl; add sage, stirring until butter stops foaming. Let cool for 10 minutes.

3. Wipe skillet clean. Add oil to skillet, and place skillet in oven until oil is very hot, about 8 minutes.

4. In a large bowl, whisk together 12⁄3 cups flour, cornmeal, cheese, pepper, and ½ teaspoon salt. In a small bowl, reserve 5 tablespoons browned butter mixture. To remaining browned butter mixture, whisk in buttermilk, pumpkin, eggs, and 2 tablespoons brown sugar. Make a well in center of flour mixture; add buttermilk mixture, stirring just until combined. Carefully pour batter into hot skillet. (Batter should sizzle.)

In a small bowl, whisk together pecans, remaining 1 cup flour, remaining 2 tablespoons brown sugar, and remaining ¼ teaspoon salt. Using a fork, stir in reserved 5 tablespoons browned butter mixture until mixture is crumbly. Sprinkle pecan mixture onto batter, breaking up large