Sweet Potato Cornbread

Preheat the oven to 400°F (204°C). Grease a 9-inch cast iron skillet or square baking pan with vegetable oil and place it in the oven to heat while preparing the batter.

Whisk together cornmeal, whole wheat flour, baking powder, granulated sugar, cinnamon, and salt in a large mixing bowl until evenly combined.

Create a well in the center of the dry ingredients. Add the egg, vegetable oil, mashed sweet potatoes, and milk to the well.

Stir the wet ingredients together gently, then fold into the dry ingredients until just combined—the batter should be slightly lumpy and not overmixed.

Carefully pour the batter into the preheated hot skillet or baking pan, distributing it evenly.

Bake for 20–25 minutes until a toothpick inserted into the center comes out clean and the top is golden brown.

Remove from the oven and cool in the pan for 5 minutes before turning out onto a wire rack or cutting into squares for serving.