Cinnamon Honey Butter Sweet Potato Cornbread: A Perfectly Sweet and Savory Delight

Start by cooking the sweet potato. Pierce it with a fork and bake at 400°F (200°C) for 40-45 minutes or until tender. Alternatively, you can microwave it for 5-7 minutes until soft. Once cooled, peel and mash the sweet potato. Set aside.
Make the Cornbread Batter:

Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish or a similarly sized pan.
In a large bowl, combine the cornmeal, flour, baking powder, salt, cinnamon, and sugar.
In a separate bowl, whisk together the mashed sweet potato, milk, eggs, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as that can make the cornbread dense.
Bake the Cornbread:

Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cornbread to cool for a few minutes before serving.
Make the Cinnamon Honey Butter:

While the cornbread is baking, make the cinnamon honey butter. In a medium bowl, beat together the softened butter, honey, cinnamon, and a pinch of salt (if using) until smooth and fluffy.
Serve:

Once the cornbread has cooled slightly, slice it into squares and serve with a generous dollop of cinnamon honey butter on top. The butter will melt into the warm cornbread, creating a rich, sweet, and savory flavor.
Serving and Storage Tips