Preheat the oven to 400°F. Then line a 9×9 inch square baking pan with parchment paper or generously coat the pan with baking spray. Note: you can also use a large (at least 10-12 inches) cast iron skillet or a 12-cup muffin pan with cupcake liners. Then set aside.
In a medium bowl, whisk the cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together. Whisk thoroughly to fully combine and set aside.
In a large bowl, whisk the eggs, buttermilk, and mashed sweet potato/puree together until fully combined. Then pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold everything together until just combined.
Lastly, pour in the melted butter and fold it within the batter until combined. Empty the batter into the prepared baking dish and use an offset spatula to smooth out the top, if necessary.
Bake the cornbread for 35-40 minutes or until a toothpick inserted into the center of the cornbread comes out clean. Allow the cornbread to cool down for 10 minutes before cutting into.
Slice the cornbread into wedges and serve immediately with extra pats of butter, drizzled honey or alaga/sorghum syrup, if desired. Enjoy!
Notes
Please read the blog post in its entirety for more tips + tricks.
Cooked and mashed sweet potato is preferred for this cornbread recipe, but canned sweet potato purée can be used in place of.
