Sweet Potato Cornbread

3 large eggs
1/2 cup vegetable oil
1 cup mashed sweet potato
1/2 cup frozen corn kernels, thawed
3/4 cup brown sugar, packed
1 teaspoon bourbon vanilla extract
1/2 teaspoon cinnamon
1 teaspoon Pumpkin Pie Spice
1 cup yellow stone ground cornmeal
1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
A pinch of sea salt

Preheat oven to 350 degrees F.

In a large mixing bowl, whisk the eggs till frothy. Add the oil slowly and whisk to combine. Add the sweet potato puree and stir until completely incorporated.
Combine with the brown sugar, vanilla extract, cinnamon, and pie spice.

Mix the dry ingredients - cornmeal, flour, baking powder, baking soda, and sea salt - in a separate bowl. Slowly add the dry ingredients to the wet, stirring just enough to make a smooth batter. If mixture is too clumpy, add a small amount of milk and/or honey to thin it out.

Pour the batter into greased pan (dusted with cornmeal).

Bake for about 35-40 minutes until the bread is firm to the touch.  If a toothpick emerges clean the cornbread is done. Cool in the pan for ten minutes, then cut and serve. The bread will be dense and golden in color. 

Wrap and freeze leftover slices.