Ingredients:

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!

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 230 kcal per slice | Servings: 9 slices #cornbread #honey #butter #honeybutter #southerncooking #homecooking