Honey Butter Sweet Potato Cornbread

Presented by Elesdene Jennings Tenpow

Ingredients:

1 cup mashed sweet potatoes

1 cup yellow cornmeal

1 cup all-purpose flour

1/4 cup honey

1 tablespoon baking powder

1/2 teaspoon salt

2 large eggs

1/2 cup melted butter

1 cup buttermilk

1/4 cup honey (for the butter)

1/2 cup softened butter (for the butter)

Instructions:

Preheat the oven to 375°F (190°C).

Mix dry ingredients in one bowl.

Combine mashed sweet potatoes, eggs, butter, and buttermilk in another bowl.

Mix wet and dry ingredients, then bake for 25-30 minutes.

For honey butter, combine honey and softened butter.

Serve cornbread warm with honey butter spread.