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Preheat the Oven:Set your oven to 375°F. Place a cast-iron skillet or an 8x8 baking pan in the oven to preheat with the butter in the pan
Mix the Wet Ingredients:In a large mixing bowl, whisk together the buttermilk, egg, vegetable oil, mashed sweet potatoes, and vanilla extract, cinnamon and nutmeg and mix until well combined.
Add the Sweetness & Melted Butter:Stir in the light brown sugar and half of the melted butter (¼ stick) into the wet mixture. Mix until smooth.
Combine with the Cornbread Mix:Gradually add the Krusteaz honey cornbread mix into the bowl, folding gently until just combined. Be careful not to overmix—stop as soon as there are no dry streaks.
Bake the Cornbread:Pour the batter into the prepared pan, spreading it evenly. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool & Serve:Let the cornbread cool in the pan for a few minutes before slicing into squares and serving. Enjoy with a pat of butter or a drizzle of honey!