Preheat the oven to 375 F degrees.

In a large cast iron skillet, melt butter over medium heat for 6-8 minutes, until the butter is an amber-golden brown, with brown bits at the bottom of the pan. Pour in a large heat proof container and allow the butter to cool.

In a large mixing bowl, add cornbread mix, pumpkin puree, egg, and milk, then use a wooden spatula to combine. Add the cooled brown butter and mix once more.

Pour the batter back in the cast iron skillet and spread evenly, then bake in the center rack of the oven for 20-25 minutes until a toothpick inserted comes out clean.

Serve immediately and garnish with more butter and sea salt. This recipe can be made ahead 1 day in advance and stored in an airtight container at room temp for up to 3 days.