Preheat oven to 425°. Stir together first 3 ingredients in a large bowl; make a well in center of mixture. Whisk together eggs and next 3 ingredients; add to cornmeal mixture, stirring just until moistened. Spoon batter into a lightly greased 9-inch square pan.
Bake at 425° for 35 minutes or until golden brown.
This cornbread is delicious! I cooked mine in my 10-inch cast iron skillet. I heated the skillet with the oven and melted a half-stick of butter in the skillet just before I poured in the batter. This resulted in a nice, crispy outside to the cornbread.
My husband LOVES sweet potatoes, and he loved this bread. I will make it again, and it does go well with the slow cooker BBQ chicken and the pickled onions and peppers.