Honey Butter Sweet Potato Cornbread

1 cup mashed sweet potatoes – Adds moisture and a subtle, earthy sweetness.
1 cup yellow cornmeal – For that classic cornbread texture.
1 cup all-purpose flour – Balances the density of the cornmeal, creating a tender crumb.
1/4 cup honey – Sweetens and enhances the flavors without overpowering.
1 tablespoon baking powder – Gives the cornbread a light, fluffy rise.
1/2 teaspoon salt – Just enough to balance out the sweetness and enhance flavors.
2 large eggs – Adds structure and richness.
1/2 cup melted butter – Adds a buttery flavor and keeps the cornbread moist.
1 cup buttermilk – Adds a slight tanginess and moisture, making the bread even softer.
For the Honey Butter:

1/4 cup honey – Sweet, golden flavor to make the spread even more irresistible.
1/2 cup softened butter – Blends smoothly with honey, creating a creamy spread that melts beautifully on warm cornbread.

Step-by-Step Directions

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