Sweet Potato Cornbread Cake

This moist and flavorful cornbread with sweet potato adds a delicious twist to a classic recipe. It's perfect as a side dish or served on its own.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup mashed sweet potatoes (cooked and cooled)
• 1/2 cup unsalted butter, melted
• 1/4 cup honey
• 2 large eggs
• 1 cup buttermilk
• Optional: Chopped nuts (such as pecans) for added texture

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C). Grease a baking dish or cake pan.
2. Combine Dry Ingredients:
   • In a bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. Prepare Wet Ingredients:
   • In another bowl, mix together mashed sweet potatoes, melted butter, honey, eggs, and buttermilk until well combined.
4. Combine Wet and Dry Ingredients:
   • Add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Optional: Add Nuts:
   • If desired, fold in chopped nuts (such as pecans) for added texture.
6. Bake:
   • Pour the batter into the prepared baking dish or cake pan.
7. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Cool and Serve:
   • Allow the Sweet Potato Cornbread Cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
9. Slice and Enjoy:
   • Once cooled, slice and enjoy your Sweet Potato Cornbread Cake.