STEP 1: PREPARE THE OVEN AND PAN

– Preheat Oven: Preheat your oven to 400°F (200°C).

– Prepare Pan: Grease a 9-inch square baking dish or line it with parchment paper for easy removal.

STEP 2: MIX WET INGREDIENTS

– Cream Butter and Sweet Potato: In a large mixing bowl, beat the softened butter and sweet potato puree together until smooth.

– Add Sweeteners: Mix in the maple syrup and honey until well combined.

– Incorporate Eggs and Buttermilk: Add the eggs one at a time, mixing well after each addition. Then, stir in the buttermilk until the mixture is smooth.

STEP 3: COMBINE DRY INGREDIENTS

– Whisk Dry Ingredients: In a separate bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

STEP 4: COMBINE WET AND DRY MIXTURES

– Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.

STEP 5: BAKE

– Pour Batter: Pour the batter into the prepared baking dish, spreading it evenly.

– Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

STEP 6: COOL AND SERVE

– Cool: Allow the cornbread to cool in the pan for about 10 minutes before transferring it to a wire rack.

– Serve: Slice and serve warm, optionally with additional butter or a drizzle of honey on top.