Preheat the Oven

Preheat your oven to 375°F (190°C).

Grease an 8-inch square baking dish or cast-iron skillet with butter or non-stick spray. Set aside.

Prepare the Sweet Potatoes

If not already done, peel and boil or roast 1 medium sweet potato until fork-tender.

Mash the sweet potato until smooth and let it cool slightly.

Mix the Dry Ingredients

In a large mixing bowl, whisk together:

1 cup cornmeal

1 cup all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

Mix the Wet Ingredients

In a separate bowl, combine:

1 cup mashed sweet potatoes

1 cup buttermilk

1/4 cup melted butter

2 large eggs

1/4 cup honey

Whisk until the mixture is completely smooth and well combined.

Combine Wet and Dry

Pour the wet mixture into the bowl of dry ingredients.

Stir gently with a spatula or wooden spoon until just combined.

Do not overmix—the batter should be thick but pourable.

Bake

Pour the batter into the greased baking dish or skillet.

Smooth the top with a spatula.

Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

Make the Honey Butter

While the cornbread bakes, beat together in a small bowl:

1/2 cup softened unsalted butter

1/4 cup honey

1/4 teaspoon salt (optional)

Whip until smooth, creamy, and fully combined.

Cool and Serve

Remove the cornbread from the oven and let it cool slightly for about 5–10 minutes.

Slice and serve warm with a generous smear of the honey butter.