- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9-inch square baking pan or a similar-sized cast-iron skillet.
- Mix Dry Ingredients:
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
- Prepare Wet Ingredients:
- In another bowl, beat the eggs. Add the mashed sweet potatoes, melted butter, honey or maple syrup, and buttermilk. Mix until well combined.
- Combine Wet and Dry Mixtures:
- Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Avoid overmixing; it’s okay if there are a few lumps.
- Optional Nuts:
- If using nuts, gently fold in the chopped pecans or walnuts into the batter.
- Transfer to Pan:
- Pour the batter into the prepared baking pan or cast-iron skillet, spreading it evenly.
- Bake:
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the sweet potato cornbread to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
- Slice and Enjoy:
- Once cooled, slice the cornbread into squares or wedges. Serve and enjoy with your holiday meals!
This sweet potato cornbread is moist, flavorful, and adds a festive touch to your holiday table. It pairs well with savory dishes or can be enjoyed on its own. Feel free to customize it further by adding a drizzle of honey or a pat of butter when serving.