Start by preheating your oven to 375°F (190°C). This ensures your cornbread bakes evenly and rises beautifully.

Lightly grease a 9-inch square baking dish or a cast-iron skillet with butter or oil. This prevents sticking and adds a lovely golden crust to your cornbread.

In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon (if using). This ensures even distribution of the leavening agents and spices.

In a separate bowl, mix 1 cup mashed sweet potatoes, 2 large eggs, 1 cup buttermilk, ¼ cup melted butter, and 3 tablespoons honey. Whisk until smooth and well combined.

Pour the wet ingredients into the dry ingredients. Gently fold everything together until just combined. Be careful not to overmix—this keeps your cornbread tender and avoids a dense texture.

Pour the batter into your prepared baking dish or skillet. Use a spatula to smooth the top for an even bake.

Bake for 25–30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.

Let the cornbread cool in the pan for about 10 minutes before slicing. This allows it to set and makes it easier to cut into perfect squares or wedges.

Don’t Overmix: Overmixing can lead to tough cornbread. Stir until just combined, even if there are a few lumps.

Check for Doneness: If the top is browning too quickly, cover it loosely with foil for the last 10 minutes of baking.