Honey Butter Sweet Potato Cornbread Flavorful Delight

Ingredients

• 1 cup mashed sweet potatoes
• 0.25 cup unsalted butter, softened
• 0.5 cup honey
• 2 large eggs
• 1 cup buttermilk
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup corn kernels

Instructions

1. Preheat the oven to 400°F (200°C) and grease an 8-inch square baking dish or a round cake pan.
2. In a mixing bowl, combine the softened butter and honey. Mix well until smooth and creamy.
3. Add the eggs and mashed sweet potatoes to the honey-butter mixture, and whisk until fully combined.
4. Pour in the buttermilk and mix again until smooth.
5. In another bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
7. Gently fold in the corn kernels until evenly distributed throughout the batter.
8. Pour the batter into the prepared baking dish and smooth the top with a spatula.
9. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden.
10. Remove from the oven and let cool for a few minutes before slicing.