Sweet Potato Cornbread 
Ingredients:
For the Cornbread:
1 cup cornmeal
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup cooked and mashed sweet potatoes (about 1 medium sweet potato)
1/2 cup milk
1/2 cup sour cream
2 large eggs
1/4 cup unsalted butter, melted
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon ground nutmeg (optional)
For the Topping (optional):
2 tablespoons butter, melted
1 tablespoon honey
Directions:
Preheat the Oven:
Preheat your oven to 400°F (200°C).
Grease an 8x8-inch baking dish or a cast-iron skillet with butter or non-stick spray.
Prepare the Cornbread Batter:
In a large bowl, combine the cornmeal, flour, granulated sugar, baking powder, and salt.
In another bowl, mix the mashed sweet potatoes, milk, sour cream, eggs, melted butter, cinnamon, and nutmeg until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
Bake the Cornbread:
Pour the batter into the prepared baking dish or skillet.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Prepare the Topping (optional):
While the cornbread is baking, melt the butter and mix with honey.
Brush the mixture over the hot cornbread as soon as it comes out of the oven for a sweet, buttery finish.
Cool and Serve:
Allow the cornbread to cool slightly before cutting into squares or wedges.
Serve warm or at room temperature.
Enjoy your Sweet Potato Cornbread!
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