Honey Butter Sweet Potato Cornbread

Ingredients:

For the Cornbread

• 1 cup mashed cooked sweet potatoes
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 large eggs
• 1/3 cup honey
• 1/3 cup melted unsalted butter
• 1 cup buttermilk

Honey Butter (Optional but Recommended)

• 1/2 cup softened unsalted butter
• 3 tablespoons honey
• Pinch of salt

Instructions:

1. Preheat your oven to 400°F (200°C). Grease an 8-inch baking pan or cast-iron skillet.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk the eggs, honey, melted butter, and buttermilk until smooth.
4. Add the mashed sweet potatoes to the wet ingredients and mix until fully combined.
5. Pour the wet mixture into the dry ingredients and stir just until combined. Do not overmix.
6. Pour the batter into the prepared pan or skillet and spread evenly.
7. Bake for 20–25 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
8. Let the cornbread cool slightly before slicing.

Honey Butter

1. In a small bowl, mix the softened butter with honey and a pinch of salt until smooth.
2. Spread on warm cornbread before serving.