Sweet Potato Cornbread Recipe

Instructions

1. Preheat the oven to 425°F. Place a 9- or 10-inch oven-safe (preferably cast-iron) skillet in the oven while it preheats. Reserve 1 tablespoon of the butter for greasing the pan.
2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and baking soda.
3. In a separate mixing bowl, combine 7 of the tablespoons butter, yogurt, mashed sweet potato, eggs, buttermilk, and maple syrup. If the butter resolidifies, warm the bowl briefly in the microwave until it melts.
4. Add the wet ingredients to the dry ingredients and stir until just combined and the batter is thick and lumpy. A few lumps of flour remaining are fine. Fold in the corn.
5. Carefully remove the skillet from the oven. Brush with the reserved tablespoon butter. Pour the batter into the skillet.
6. Bake sweet potato cornbread for 18-20 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean.
7. Let cool for 5 minutes in the skillet. Slice and serve warm right from the skillet, or carefully turn the cornbread out onto a cutting board to cool fully.