1. Preheat your oven to 375°F (190°C). Grease a 9-inch square baking pan or line it with parchment paper.
2. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, salt, and cinnamon. Stir until well mixed.
3. In another bowl, whisk together the mashed sweet potatoes, melted butter, eggs, and milk until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Don’t worry about small lumps; they’ll work themselves out.
5. Pour the batter into the prepared baking pan, smoothing the top with a spatula.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. The top should be golden brown and slightly springy to the touch.
7. While the cornbread bakes, prepare the honey butter glaze by mixing the melted butter and honey in a small bowl.
8. Once the cornbread is done, brush the honey butter glaze over the top while it’s still warm, allowing it to soak in.
9. Let it cool for a few minutes before slicing and serving.

Pro Tip: If your family is anything like mine, they’ll be hovering around the kitchen ready to dig in as soon as it’s out of the oven!