Sweet potato pecan cornbread

Sweet potato pecan cornbread Melt 1 1/2 sticks butter...... mix about 3 tablespoons of it with honey and set it aside. Lightly toast 1/2 cup of pecans in a warm skillet then set aside. 2 cups cornmeal 1 cup flour 1/4 cup sugar 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 4 eggs Melted butter 1/2 teaspoon of vanilla 1 1/2 to 2 cups milk 1 cup of cooked candied yams Combine eggs, melted butter, vanilla and milk then add your dry ingredients. Gently fold in a cup of cooked candied yams and the toasted pecans..... Pour in a hot cast iron skillet that's well oiled and bake at 400 for 25 minutes then lower temp to 350 for last 20 minutes. Remove from oven and pour the honey butter on top then place back in oven 5 minutes.