Sweet Potato Honey Cornbread

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/2 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 cups cooked and mashed sweet potatoes
• 2 eggs
• 1/2 cup unsalted butter, melted
• 1/3 cup liquid honey
• 1 cup whole milk

1. Preheat grill over medium-high heat. 
2. In a large mixing bowl, whisk the flour, cornmeal, sugar, baking soda, cinnamon and salt. Stir in the mashed sweet potatoes, mixing well.  
3. In a separate bowl, whisk eggs, butter and honey until smooth. Whisk in the milk. Pour milk mixture into dry mixture, stirring to mix well.  
4. Pour batter into a greased cast iron skillet; set skillet on preheated grill. Close lid and cook until cornbread is golden, and a toothpick inserted into centre comes out clean, 30 to 40 minutes.  
5. Transfer cornbread in pan to a cooling rack; let stand at least 10 minutes before cutting into slices or pieces.  

Tip: Serve warm with Honey Butter, if desired. To make, whip or beat equal parts softened unsalted butter and liquid honey until smooth.