• Start by preheating your oven to 375°F (190°C) and greasing a 9x9-inch baking pan or cast iron skillet.

For the Cornbread:

• Peel and dice the sweet potato, then place it in a pot of water and boil for approximately 15 minutes until tender. Once done, drain and mash until smooth. Allow to cool.
• In a medium bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. Mix well and set aside.
• In a large mixing bowl, blend the granulated sugar, dark brown sugar, vegetable oil, and melted butter until creamy. Add the eggs one at a time, followed by the sweet potato puree, sour cream, and buttermilk until everything is nicely mixed.
• Gently incorporate the dry ingredients into the wet mixture until just combined—be cautious not to overmix to keep the cornbread tender.
• Transfer the batter into the prepped pan or skillet, smoothing the top evenly. Bake for 25-30 minutes, or until a toothpick inserted into the middle comes out clean, and the top has a golden hue.

For the Glaze:

• Approximately 10 minutes before baking is complete, melt the butter for the glaze in a small saucepan over low heat. Stir in the honey and brown sugar until the brown sugar is fully dissolved, then add the salt—this process will take about 10 minutes.
• When the cornbread is finished baking, remove it from the oven and create small holes all over the surface with a toothpick to allow the glaze to seep in.
• Drizzle the warm glaze over the cornbread immediately after it comes out of the oven. Ensure the glaze is warm to prevent clumping.
• Allow the cornbread to rest for about 5-10 minutes after applying the glaze, then enjoy your delicious creation!