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.