• 2 tablespoons butter (or bacon fat)
• 2 cups stone-ground cornmeal
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup buttermilk
• 2 tablespoons honey
• 1 cup mashed cooked sweet potato (that’s 1 medium tuber)
Preheat oven to 425 degrees.
Place the butter in a 10-inch cast iron skillet and put it in the oven to melt and preheat the pan.
In a medium bowl, whisk together the cornmeal, baking powder, baking soda, and salt.
In another medium bowl, beat the eggs, then beat in the buttermilk, honey, and mashed sweet potato. By this time the butter should be melted; whisk it into this mixture, leaving enough in the skillet to allow the cornbread to be dislodged later.
Add the dry ingredients to the wet ones, mix briefly, then scrape the batter into the hot pan, smoothing the top level.
Bake 30-35 minutes, or until it looks like a deep-orange harvest moon.
Makes one 10-inch cornbread.
Recipe provided by Skinny Dip Farm.