Step-by-Step Instructions

• Start by preparing the sweet potato. You can either roast it in the oven at 400°F for 40–50 minutes until tender, or microwave it for 7–8 minutes on high until softened. Once cool enough to handle, peel and mash the sweet potato in a bowl, ensuring it’s smooth and ready to blend into your cornbread batter.
• In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt. Whisk until fully blended.
• In a separate bowl, mix together the mashed sweet potato, eggs, milk, melted butter, and honey. Stir until smooth and well combined.
• Carefully pour the wet mixture into the bowl with the dry ingredients. Gently fold the two mixtures together until just combined, avoiding overmixing.
• Grease a baking pan or line it with parchment paper. A 9-inch square pan works well for this recipe.
• In a small bowl, mix together softened butter, honey, and a pinch of salt until creamy. Dollop this on top of the batter and create gentle swirls with a knife.
• Bake in the preheated oven at 400°F for 23–28 minutes, until the top is golden and a toothpick inserted comes out mostly clean.
• Let the cornbread cool in the pan for at least 15 minutes before serving. Drizzle extra honey on top if desired.