1 cup (heaping) mashed sweet potatos (about 1 large or 3 small,
roasted, skin removed and mashed)
4 whole eggs
1 1/2 cup buttermilk, shaken
1/2 cup honey
2 cups yellow cornmeal
1 cup unbleached all purpose flour
1 tablespoon baking powder
1 1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup chilled unsalted butter, plus more for skillet
cayenne pepper to taste ( I like cornbread with a little kick)
Preheat oven to 375 degrees and butter a 10 inch cast iron
skillet. In a large bowl; whisk together the sweet potato,
eggs, buttermilk and honey {set aside}.
In a food processor; add the cornmeal, flour, salt, baking soda
and baking powder, pulse until combined. Next add the chilled
butter to the cornmeal and
pulse until coarse and crumbled. Add the cornmeal mixture to
the sweet potato mixture and stir. Pour into prepare skillet
and bake for 40-45 minutes. Let cool, slice and serve with
lots of butter.