1canned chipotle chile in adobo sauce, finely chopped
Preheat oven to 450°F. While the oven is heating, put the bacon grease into a 10-inch cast-iron skillet and place it in the oven while the oven preheats.
Meanwhile, mix together the cornmeal, flour, baking powder, baking soda, and salt. Whisk together the egg and buttermilk and pour into the dry ingredients. Add the pumpkin puree and chipotle chile, then stir until smooth and well combined.
Take the cast iron skillet out of the oven and pour the hot oil into the batter. Stir until well combined.
Pour the batter back into the hot skillet and bake for 18-20 minutes or until the top is lightly browned and an inserted knife comes out clean. Serve warm.