Step 1

Preheat your oven to 400°F. If you’re using a 10-inch cast iron skillet, place it in the oven as it preheats. For a 9×9-inch casserole dish, generously butter the bottom and sides, then set aside.

Step 2

In a medium-sized bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set this mixture aside.

Step 3

In a separate large bowl, stir together the mashed sweet potatoes, buttermilk, and 4 tablespoons of melted butter until fully combined.

Step 4

Gradually add the dry ingredients to the sweet potato mixture, stirring gently after each addition. Stir until just combined—avoid overmixing.

Step 5

If using a cast iron skillet, remove it from the oven and add enough butter to coat the bottom and sides. Pour in the sweet potato cornbread batter, spreading it evenly with a spoon. If using a casserole dish, add the mixture and spread it evenly.

Step 6

Melt the remaining 1 tablespoon of butter and pour it over the top of the cornbread batter.

Step 7

Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Let the cornbread cool for 5 minutes before cutting and serving. Enjoy it warm with butter, honey, or maple syrup for extra flavor.

Step 9

Details:

Step 10

A perfect blend of sweet and savory flavors with a moist, fluffy texture.

Step 11

Ideal for Thanksgiving, holiday meals, or any cozy gathering.

Step 12

Simple to make, yet packs a comforting flavor.