Preheat your oven to 400°F (200°C). Grease a 9-inch round cake pan or an 8x8 square dish with a little butter.

In a large mixing bowl, whisk together cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, and salt.

In another bowl, whisk together the eggs, mashed sweet potatoes, milk, and melted butter until smooth.

Gently fold the wet ingredients into the dry mixture until just combined. Be careful not to overmix—it’s okay if there are a few lumps!

If you’re using corn kernels, fold them in at this point for added crunch.

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.

Let the cornbread cool slightly before slicing. Enjoy it warm with butter or a drizzle of honey!