Preheat your oven to 375°F (190°C). Lightly grease an 8-inch square baking dish or a cast-iron skillet. Both options work well, though the skillet will create slightly crisper edges.

If your sweet potato isn't already prepared, peel and boil or microwave it until tender. Mash it thoroughly and let it cool to room temperature before using.

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.

In a separate bowl, mix the mashed sweet potato, buttermilk, melted butter, eggs, and honey. Stir until the mixture is smooth and fully incorporated.

Pour the wet ingredients into the bowl of dry ingredients. Stir until just combined. Do not overmix, or your cornbread may turn out dense.

Pour the batter into your prepared baking dish or skillet and smooth the top with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cornbread cool for at least 10 minutes before slicing.

While the cornbread is baking or cooling, use a fork or hand mixer to combine the softened butter, honey, and a pinch of salt in a small bowl. Mix until creamy and smooth.

Serve slices of warm cornbread with a generous pat of honey butter on top. This cornbread is best enjoyed warm, but leftovers can be reheated or even used the next day in stuffing or savory breakfast bakes.