Ingredients:

  • 1 cup (120g) all-purpose flour, plus more for dusting
  • 1 cup (120g) yellow cornmeal (stone-ground preferred)
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermilk
  • 1 cup (225g) sweet potato puree (canned or homemade)
  • 1/4 cup (60ml) vegetable oil (or melted unsalted butter)
  • 2 large eggs
  • 2 tablespoons honey (for drizzling after baking)
  • 1/4 cup (30g) chopped pecans or walnuts (for topping)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9-inch cast iron skillet (or baking pan) with vegetable oil or shortening.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, sweet potato puree, oil (or melted butter), and eggs.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay!
  5. Pour the batter into the prepared skillet (or pan).
  6. Sprinkle with chopped pecans or walnuts, if desired.
  7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean (or with just a few moist crumbs). The top should be golden brown.
  8. Let cool in the skillet (or pan) for 10 minutes before slicing and serving. Drizzle with honey, if desired.