For the cornbread: - 1 cup mashed sweet potato (about 1 medium sweet potato) - 1 cup yellow cornmeal - 1 cup all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 teaspoon cinnamon (optional) - 2 large eggs - 1/2 cup unsalted butter, melted - 1/2 cup milk - 1/4 cup honey
For the honey butter: - 1/4 cup unsalted butter, softened - 2 tablespoons honey
Directions:
1. **Prepare the sweet potato:** - Preheat the oven to 375°F (190°C). Bake or microwave the sweet potato until soft, then mash it until smooth. Let it cool slightly.
2. **Mix the dry ingredients:** - In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and cinnamon (if using).
3. **Combine wet ingredients:** - In a separate bowl, whisk together the eggs, melted butter, milk, honey, and mashed sweet potato until smooth.
4. **Mix the batter:** - Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
5. **Bake the cornbread:** - Pour the batter into a greased 8x8-inch baking dish or cast-iron skillet. Smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. **Make the honey butter:** - In a small bowl, mix the softened butter and honey until smooth. Set aside.
7. **Serve:** - Let the cornbread cool slightly before slicing. Serve warm with a dollop of honey butter on top. Enjoy as a sweet and savory side dish or snack!
