Ingredients:
Circulon Nonstick 9-Inch Square Baking Pan 1-1/2 cups all-purpose flour 1-1/4 cups yellow cornmeal 3 tablespoons sugar 1-1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon sea salt 1 cup canned pumpkin puree 2 large eggs, at room temperature 5 tablespoons unsalted butter, melted 4 tablespoons honey 1/3 cup buttermilk 1 tablespoon grated orange zest

Instructions:
Heat oven to 400 degrees and lightly butter baking pan. In bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. In separate bowl, whisk pumpkin puree, eggs, butter, honey, buttermilk and orange zest. Stir flour mixture into pumpkin mixture until moistened; transfer to prepared baking pan. Bake until cornbread pulls away from sides of pan and toothpick inserted into center comes out clean, 20-22 minutes. Cool in pan 5 minutes. Remove from pan and cool on wire rack at least 10 minutes before cutting.