🍰 Honey Butter Sweet Potato Cornbread 🍯

A sweet twist on a Southern classic, perfect for family gatherings or a cozy night in!

🍽️ Ingredients 🍽️
- 1/2 cup softened butter (for the butter)
- 1 cup buttermilk
- 2 large eggs
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/4 cup honey (for the butter)
- 1/2 cup melted butter
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 cup mashed sweet potatoes
- 1/4 cup honey

🧑‍🍳 Directions 🧑‍🍳
1. Start by preheating your oven to 375°F (190°C).
2. In a mixing bowl, whisk together the cornmeal, flour, baking powder, and salt.
3. In another bowl, combine the mashed sweet potatoes, eggs, melted butter, and buttermilk.
4. Gradually mix the dry ingredients into the wet ingredients until everything is just combined.
5. Pour the batter into a greased baking dish and smooth the top with a spatula.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cornbread is baking, prepare the honey butter by mixing the softened butter with the 1/4 cup of honey until smooth.
8. Once the cornbread is done, let it cool slightly before slicing. Serve warm with a dollop of honey butter on top.

🍎 Nutritional Information 🍎
- Calories: 330 per serving
- Carbohydrates: 39g
- Proteins: 5g
- Fats: 17g

💡 Tips and Tricks 💡
- For an extra fluffy cornbread, let the batter sit for 10 minutes before baking to allow the baking powder to activate fully.
- If you prefer a crisper crust, bake the cornbread in a cast iron skillet preheated with a bit of oil.

⏳ Preparation time ⏳
Preparation time: 15 minutes | Cooking time: 30 minutes | Serving: 8 servings