Sand Candy Sweet Potato Cornbread

Ingredients

• 2 large eggs
• 2 cups whole buttermilk
• 1 cup cooked and mashed Sand Candy Sweet Potato
• 1 cup fine yellow cornmeal
• 1 cup all-purpose flour
• ¼ cup packed light brown sugar
• 6 tablespoons unsalted butter, melted
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

Instructions

1. Preheat the oven to 400°F.
2. Set aside a large (at least 10-12 inches) cast iron skillet, oiled, or a 12-cup muffin pan with cupcake liners.
3. In a medium bowl, whisk the cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together.
4. In a large bowl, whisk the eggs, buttermilk, and mashed sweet potato puree together until fully combined.
5. Add the dry ingredients to the wet ingredients. Use a rubber spatula to gently fold until just combined.
6. Fold in the melted butter to the batter until combined.
7. Empty the batter into the prepared baking dish and use an offset spatula to smooth out the top, if necessary.
8. Bake the cornbread for 35-40 minutes or until a toothpick inserted into the center of the cornbread comes out clean.
9. Allow the cornbread to cool down for 10 minutes before cutting.
10. Slice the cornbread into wedges and serve immediately with pats of butter, drizzled honey or sorghum syrup, if desired.