Whisk together coconut oil and brown sugar. Add eggs and mix.
Stir in baking soda, buttermilk and pumpkin puree. Add salt, cinnamon, cornmeal and flour. Don’t over mix.
Pour batter into the baking dish.
Smooth with a spatula.
Bake for 25-30 minutes, or golden brown.
Serve with butter and honey.
Video
Notes
You can make the cornbread a day or two in advance. Warm in the oven before serving.
I used coconut oil in this recipe but vegetable oil works perfectly well too.
If you don't have buttermilk on hand use whole milk mixed with 2 teaspoons of white vinegar.
If you really want to amp up the moisture of this dish then go ahead and add a 1/4 cup more pumpkin or sour cream to the batter. You can also trade off some of the cornmeal for all purpose flour to give the dish a more "cakey" texture.