Instructions:
- Prepare Sweet Potatoes:
- Preheat your oven to 400°F (200°C).
- Pierce the sweet potato with a fork and bake for about 45 minutes or until tender. Let it cool, then peel and mash.
- Prepare the Cornbread:
- Reduce the oven temperature to 375°F (190°C). Grease a 9-inch square baking dish or a cast-iron skillet.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, beat the eggs, then add the mashed sweet potatoes, buttermilk, melted butter, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Bake:
- Pour the batter into the prepared baking dish or skillet, spreading it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Let the cornbread cool in the pan for a few minutes before slicing and serving.
Serving Suggestions:
- Serve warm with a pat of butter.
- It pairs wonderfully with chili, soups, or stews.
- For a sweeter treat, drizzle with honey or maple syrup.
Enjoy your sweet potato cornbread!
