Sweet Potato Cornbread

Ingredients

• 8 tablespoons butter (1/2 cup)
• 1 1/2 cups whole grain cornmeal (preferably medium grind)
• 1 cup whole wheat flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt or 1 teaspoon kosher salt
• 2 large eggs
• 1 cup buttermilk
• 1 cup mashed sweet potato
• 1/4 cup maple syrup
• 2 tablespoons avocado oil (or other high heat oil)

Instructions

1. 1

   Place a 10-inch cast iron skillet on oven's center rack. Turn oven to 400 °F (204 °C), allowing the pan to preheat.

2. 2

   Melt butter in a small saucepan over medium-low heat. Set aside to cool slightly.

3. 3

   In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside.

4. 4

   In a second medium bowl, whisk eggs until the yolks are incorporated into the whites. Add buttermilk, mashed sweet potato, maple syrup and melted butter; stir until smooth.

5. 5

   Add sweet potato mixture to cornmeal mixture. Fold ingredients together with a rubber spatula or wooden spoon until combined; don't over-mix.

6. 6

   Remove preheated skillet. Add oil to hot skillet and swirl to coat bottom and sides of pan. Pour batter into skillet, scraping down the bowl with a rubber spatula. Smooth top and place on the oven's center rack.

7. 7

   Bake for 25 minutes or until knife or toothpick comes out clean. Let cool 5 minutes or more before serving.