Honey Butter Sweet Potato Cornbread in 35 Minutes

Instructions:

1. Preheat your oven to 400°F (200°C). Pour 2 tablespoons of vegetable oil into a 10 inch cast iron skillet and place the skillet in the oven while it heats. Note: This ensures the oil is shimmering hot when the batter hits the pan.
2. In a large mixing bowl, whisk together the cornmeal, all purpose flour, granulated sugar, baking powder, salt, 1 teaspoon of ground cinnamon, and nutmeg until no clumps remain.
3. In a separate medium bowl, vigorously whisk the sweet potato puree, buttermilk, and eggs. Work it until the mixture is completely smooth and uniform in color.
4. Melt 0.5 cup of the unsalted butter in the microwave and slowly drizzle it into the wet mixture while whisking. Note: Adding it slowly prevents the eggs from scrambling if the butter is hot.
5. Gently fold the wet ingredients into the dry ingredients using a silicone spatula. Stop as soon as you see no more dry flour streaks. Do not overmix, or the bread will be tough.
6. Using a heavy oven mitt, carefully remove the hot skillet from the oven. Pour the batter into the center; it should sizzle loudly and bubble at the edges.
7. Return the skillet to the oven and bake for 20-25 minutes. Bake until the top is golden brown and a toothpick inserted in the center comes out clean.
8. While the bread bakes, place the remaining 0.5 cup of softened butter, honey, 0.5 teaspoon of cinnamon, and a pinch of sea salt in a bowl. Whip with a hand mixer for 2-3 minutes until pale and airy.
9. Remove the cornbread from the oven. Immediately spread a generous layer of the cinnamon honey butter over the surface so it melts into the cracks.
10. Let the skillet rest on a wire rack for 5 minutes. This allows the internal structure to set. Slice into 12 wedges and serve while still warm.