Preheat the oven to 375 degrees.
In a large bowl, combine the cornmeal, flour, brown sugar, baking powder, baking soda and salt.
In a separate bowl, beat together mashed sweet potato, eggs, melted butter (cooled) and vanilla.
Pour the sweet potato mixture into the flour mixture. Stir in most of the way, then whisk in the milk. Beat until smooth but don’t over mix.
Heat a 10” cast iron skillet with a tablespoon of butter and once warm, pour in batter. Bake for 25 minutes or until a toothpick comes out clean when put in the center.
Serve with molasses butter.

* NOTE: Substitute for self-rising cornmeal: 3/4 cup plus 3 tablespoons cornmeal, 1/2 teaspoon of salt, and a tablespoon of baking powder. Then, follow this recipe.