Preheat oven to 350°. Spray a 12-cup muffin pan with baking spray with flour.
In a large bowl, whisk together flour, cornmeal, baking powder, salt, and baking soda. In a medium bowl, whisk together buttermilk, brown sugar, melted butter, and egg. Add buttermilk mixture to flour mixture, folding just until combined. Pour batter into prepared muffin cups, smoothing tops with an offset spatula.
Bake until golden brown and a wooden pick inserted in center comes out clean, about 15 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spread Sweet Potato–Cream Cheese Frosting onto cooled muffins. Refrigerate for at least 1 hour before serving.
Sweet Potato–Cream Cheese Frosting
In a large bowl, beat cream cheese and butter with a mixer at medium speed until smooth, about 3 minutes. Add confectioners’ sugar, and beat until smooth and fluffy, 3 to 5 minutes. Add chilled sweet potato purée, and beat until smooth. Refrigerate until ready to use, or up to 4 days.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/sweet-cornbread-muffins-sweet-potato-cream-cheese-frosting/