1 cup cornmeal

1 cup all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup cooked and mashed sweet potatoes (about 1 medium sweet potato)

1/2 cup milk

1/2 cup sour cream

2 large eggs

1/4 cup unsalted butter, melted

1/2 teaspoon ground cinnamon (optional)

1/4 teaspoon ground nutmeg (optional)

2 tablespoons butter, melted

1 tablespoon honey

Preheat your oven to 400°F (200°C).

Grease an 8×8-inch baking dish or cast-iron skillet with butter or cooking spray.

In a large bowl, combine the cornmeal, flour, granulated sugar, baking powder, and salt.

In another bowl, mix the mashed sweet potatoes, milk, sour cream, eggs, melted butter, cinnamon, and nutmeg until smooth and well combined.

Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix.

Pour the batter into the prepared baking dish or skillet.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

While the cornbread is baking, you can prepare the topping by mixing the melted butter and honey together.

Brush the mixture over the hot cornbread as soon as it comes out of the oven for a sweet, buttery finish.

Let the cornbread cool slightly before cutting into squares or wedges.

Serve warm or at room temperature.