A great Thanksgiving/Fall treat, sweet potato cornbread!
Blend together dry ingredients (flour, cornmeal, sugar, baking powder, baking soda, salt and cinnamon)
Add in wet ingredients, first adding in sweet potato. Mix well then add eggs, butter and honey. Lastly add the cup of milk.
Pour mixture into pan for baking. (I have used a cast iron skillet, muffin pans and a 9 inch cake pan for this recipe)
Bake on 375 for about 33-40 minutes. Use a toothpick to ensure the middle is done.
For extra fun, serve with honey butter (1 tablespoon of honey and 1 tablespoon of butter)