1-Preheat your oven: Start by preheating your oven to 400°F (204°C) so it’s nice and hot when you’re ready. Then, get your 9×9 inch square baking pan ready by lining it with parchment paper or giving it a good grease or go for a cast iron skillet for those crispy edges we all love.

2-Gathering and Mixing the Ingredients: In a medium bowl, whisk together the dry stuff: 1 cup fine yellow cornmeal, 1 cup all-purpose flour, 1/4 cup packed brown sugar, 4 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. This step helps everything mix evenly for that perfect texture.

3-Mix wet ingredients: Now, in a larger bowl, whisk up the wet ingredients: 2 large eggs, 2 cups whole buttermilk, and 1 cup cooked and mashed sweet potato until they’re all combined smooth. Gently fold the dry mix into the wet one until it’s just right no overmixing here, or you’ll lose that fluffy goodness.

4-Combine and bake: Once that’s done, stir in the 6 tablespoons of melted unsalted butter to bring it all together. Pour your batter into the prepared pan, smooth the top, and pop it in the oven. Bake for 35 to 40 minutes until a toothpick comes out clean, then let it cool for 10 minutes before slicing. Total time is about 50 minutes, with just 10 minutes of prep!

5-Variations and serving: For variations, like muffins, pour the batter into a 12-cup muffin pan and check after 25-30 minutes. Serve it warm with a drizzle of honey or butter for extra yum. Remember, using fresh or canned sweet potato puree works great, and processing it in a food processor keeps things smooth.