Step 1: Prepare the Sweet Potatoes

1. Wash and peel the sweet potatoes, then cut them into chunks.
2. Boil or steam the sweet potatoes until tender, about 15 minutes. Drain and mash them until smooth. Let cool slightly before using.

Step 2: Preheat the Oven and Prepare the Pan

1. Preheat your oven to 375°F (190°C).
2. Grease an 8×8-inch or 9×9-inch baking dish with butter or cooking spray. Alternatively, line it with parchment paper for easy removal.

Step 3: Mix the Dry Ingredients

1. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and cinnamon (if using).

Step 4: Combine the Wet Ingredients

1. In another bowl, whisk together the mashed sweet potatoes, honey, melted butter, eggs, and milk until smooth.

Step 5: Combine Wet and Dry Mixtures

1. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to prevent the cornbread from becoming tough.

Step 6: Bake the Cornbread

1. Pour the batter into the prepared baking dish and spread it evenly.
2. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Prepare the Honey Butter Glaze

1. While the cornbread is baking, mix the melted butter, honey, and cinnamon in a small bowl.

Step 8: Glaze the Cornbread

1. As soon as the cornbread comes out of the oven, brush the honey butter glaze over the top while it’s still warm.
2. Allow the cornbread to cool slightly before slicing and serving.