Preheat oven to 425 degrees and place a 9 inch skillet in oven while preparing recipe.

In a large bowl whisk together flour, cornmeal, baking powder and soda, salt and xanthum gum and erythritol.

In a small bowl add milk and vinegar and let sit for 5 minutes, do not stir.

Whisk in milk, water and eggs into dry ingredients.

Stir in pumpkin spice, puree and 1 tablespoon butter.

Remove skillet from oven and add 1 tablespoon butter into skillet.

Reduce oven to 375 degrees.

Pour in batter and cook 20-25minutes until golden brown.

Allow to cool 10 minutes before slicing.