Sweet Potato Cornbread

Ingredients

• 1.5 lb Sweet Potatoes (unpeeled)
• 1/2 cup Milk
• 8 tbsp Melted Unsalted Butter (plus 1 tbsp )
• 4 Eggs
• 1.5 cups Cornmeal
• 1/2 cup All Purpose Flour
• 1/4 cup Brown Sugar
• 1 tbsp Baking Powder
• 1/2 tsp Baking Soda
• 1.5 tsp Kosher Salt

Instructions

1. Adjust oven rack to middle position and heat oven to 425F.
2. Prick sweet potatoes all over with a fork. Microwave on a plate until potatoes are very soft and surfaces are slightly wet, 10-15 minutes, flipping every 5 minutes. Slice in half to release steam.
3. When cool enough to handle, scoop out the flesh into a bowl and mash with a fork until smooth. Discard skins.
4. Whisk in milk, melted butter, and eggs. Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in a separate large bowl.
5. Using a rubber spatula, gently fold potato mixture into cornmeal until just combined.
6. Melt remaining 1 tbsp of butter into a 10 inch cast iron skillet over medium heat. Scrape batter into hot skillet and spread into an even layer. Transfer skillet to oven and bake until cornbread is golden brown and toothpick inserted in centre comes out clean, 25-30 minutes.
7. Transfer skillet to a wire rack and let cornbread cool for 1 hour. Slide cornbread onto a cutting board and cut into wedges. Serve warm with honey butter or pickled jalapeno jam.