1. Prepare the Sweet Potato

1. Roast or boil a medium sweet potato until fork tender.
2. Peel and mash until smooth, measuring out 1 cup mashed sweet potato.
3. Let cool to room temperature before using in the batter.

2. Preheat Oven and Prepare Pan

1. Preheat oven to 350°F (175°C).
2. Grease or line a 9×9-inch baking dish, cast iron skillet, or muffin tin.

3. Mix Dry Ingredients

1. In a large mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. Set aside.

4. Mix Wet Ingredients

1. In a separate bowl, whisk together mashed sweet potato, eggs, honey, brown sugar, melted butter, buttermilk, and vanilla extract.
2. Mix until smooth and well combined.

5. Combine and Mix Batter

1. Pour the wet ingredients into the dry ingredients.
2. Gently mix until just combined—do not overmix, as it can make the bread dense.
3. The batter will be thick and creamy.

6. Bake

1. Pour the batter into your prepared baking dish or skillet and smooth the top.
2. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
3. Let cool for 5–10 minutes before glazing.

7. Make the Honey Butter Glaze

1. In a small saucepan, melt 2 tablespoons butter with 2 tablespoons honey and a pinch of salt.
2. Stir until combined and smooth.

8. Glaze and Serve

1. Brush or drizzle the warm glaze generously over the baked cornbread.
2. Slice into squares or wedges and serve warm with extra butter or honey on the side.