Moist Honey Butter Sweet Potato Cornbread made with mashed sweet potatoes, warm cinnamon, honey, and finished with a buttery honey glaze.

Scale

1 cup mashed cooked sweet potato

1 cup yellow cornmeal

1 cup all-purpose flour

1/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

2 eggs

1/2 cup melted butter

1/2 cup milk

1/4 cup honey

1 teaspoon vanilla extract

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1. Preheat oven to 375°F.

2. Mix dry ingredients.

3. Whisk wet ingredients together.

4. Combine both mixtures.

5. Pour into a greased baking pan.

6. Bake for 28–35 minutes.

7. Brush with honey butter glaze while warm.

8. Cool slightly before serving.

Roasted sweet potatoes provide the best flavor.

Serve warm with extra honey butter.

Freeze leftovers for up to 3 months.