A delicious and fluffy cornbread made with buttermilk, sour cream, and sweet potatoes, seasoned with nutmeg and cinnamon. This recipe uses cornmeal and flour for the perfect texture and is baked in a cast iron pan for about 15 minutes at 425°F.
1: Preheat the oven to 425°F.
2: In a bowl, mix buttermilk, sour cream, nutmeg, cinnamon, sugar, and eggs.
3: Incorporate mashed sweet potatoes into the mixture.
4: Add cornmeal, flour, baking powder, and baking soda, then mix until combined.
5: Pour the batter into a greased cast iron pan.
6: Bake for 15 minutes, or until golden brown.
