Cinnamon Honey Butter Sweet Potato Cornbread Recipe
If you’re looking to breathe new life into classic cornbread, this Cinnamon Honey Butter Sweet Potato Cornbread is a warmly spiced, golden delight that’s tender, moist, and absolutely irresistible. The natural sweetness of mashed sweet potato pairs beautifully with honey, while just a hint of cinnamon and nutmeg rounds out the cozy flavors. Slather each square with whipped cinnamon honey butter and you’ll understand why this cornbread is about to become your favorite comfort-food companion for every meal.
Ingredients You’ll Need
The beauty of Cinnamon Honey Butter Sweet Potato Cornbread is in its simple, wholesome ingredients — each one adds an extra layer of flavor or texture that elevates it from ordinary to extraordinary. Let’s take a peek at what you’ll need and why you’ll love every bite.
- Mashed Sweet Potato: Adds moisture, natural sweetness, and a lovely orange hue to every bite — homemade or unsweetened canned both work.
- Cornmeal: The heart and soul of any good cornbread, giving it a rustic crumb and unmistakable flavor.
- All-Purpose Flour: Balances out the cornmeal, making the texture soft and tender rather than crumbly.
- Brown Sugar: Brings a mellow sweetness and a hint of molasses, which pairs perfectly with sweet potato and spices.
- Baking Powder: Gives your cornbread lift and fluff so it’s not dense.
- Baking Soda: Helps with the rise and ensures the cornbread stays tender by reacting with the buttermilk.
- Salt: Just the right amount to balance out the sweetness and heighten all of the flavors.
- Ground Cinnamon: Adds cozy, warm notes throughout the bread and especially shines in the honey butter.
- Nutmeg: A little goes a long way to add a subtle spice that’s perfect with sweet potato.
- Eggs: Help bind the batter together and trap air for a fluffier crumb.
- Buttermilk: Brings tang and moisture, giving the cornbread a softer bite and a subtle richness.
- Unsalted Butter (melted): Creates richness throughout and a golden brown crust outside.
- Honey: Delivers floral sweetness that makes every bite and the whipped butter unforgettable.
- For the Cinnamon Honey Butter: Whip together softened unsalted butter, honey, cinnamon, and a pinch of salt for the ultimate topping.
How to Make Cinnamon Honey Butter Sweet Potato Cornbread
Step 1: Prep Your Dish and Preheat the Oven
Begin by setting your oven to 375°F (190°C), so it’s perfectly hot by the time your batter is ready. Grease a 9-inch square baking dish or your very favorite cast-iron skillet — this step keeps the cornbread from sticking and encourages those delicious crisp edges we all adore.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk them together to evenly distribute the leavening agents and spices. This simple step paves the way for a tender, flavorful cornbread, with every bite boasting a perfect blend of sweetness and spice.
Step 3: Blend the Wet Ingredients
In another bowl, whisk together the mashed sweet potato, eggs, buttermilk, melted butter, and honey. Be sure everything is smooth and fully incorporated — this creamy mixture is what gives Cinnamon Honey Butter Sweet Potato Cornbread its signature soft, custardy crumb and subtle richness.
Step 4: Combine Wet and Dry
Gently pour the wet mixture into the dry ingredients. Using a spatula or wooden spoon, fold them together just until combined. Avoid over-mixing, since that can make the bread tough; a few small lumps are perfectly fine and will disappear in baking.
Step 5: Bake to Perfection
Transfer your batter into the prepared baking dish and smooth out the top. Slide it into the preheated oven, and bake for 25 to 30 minutes. The cornbread is ready when it’s golden on top and a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
Step 6: Make the Cinnamon Honey Butter
While the cornbread bakes, whip together the softened butter, honey, cinnamon, and a pinch of salt until fluffy and glossy. Don’t skip this — a generous smear of cinnamon honey butter takes every square to next-level deliciousness.
Step 7: Serve Warm and Enjoy!
Let the Cinnamon Honey Butter Sweet Potato Cornbread cool just enough to slice, then serve it warm with a hearty slather of that cinnamon honey butter. It’s pure comfort on a plate and best enjoyed while the butter melts into all the nooks and crannies.
How to Serve Cinnamon Honey Butter Sweet Potato Cornbread
Garnishes
A quick sprinkle of flaky sea salt or a dusting of extra cinnamon over the honey butter gives each piece an irresistible finish. For a brunch-ready look, garnish with a few curls of extra butter or a drizzle of honey over the top for sparkle and shine.
Side Dishes
Cinnamon Honey Butter Sweet Potato Cornbread is perfect with hearty chili, smoky BBQ, roasted vegetables, or as a stunning addition to your holiday table. It’s also right at home alongside fried or roasted chicken, leafy green salads, or even a big bowl of soup — comforting and crowd-pleasing every time.
Creative Ways to Present
If you want to get playful, serve individual squares split and filled with whipped cinnamon honey butter for a cornbread sandwich, or bake the batter as muffins for easy, shareable bites. Present with a pat of butter on each piece and watch them disappear in seconds!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Cinnamon Honey Butter Sweet Potato Cornbread tightly in foil or plastic wrap and store at room temperature for up to two days. The moisture from the sweet potatoes and buttermilk keeps the cornbread delightfully soft even on day two.
Freezing
Cornbread freezes like a dream! Once cooled, cut into squares, wrap them individually or as a block, and tuck into a freezer-safe container. For best flavor and texture, enjoy within three months. Thaw at room temperature or gently warm before serving.
Reheating
Warm up leftover cornbread in a 300°F oven for 8-10 minutes or microwave individual pieces for 15-20 seconds. Reheating revives the pillowy softness and perfectly melts the cinnamon honey butter for a freshly baked feel.
FAQs
Can I use canned sweet potato for this cornbread?
Absolutely! Just be sure to use unsweetened canned sweet potato puree so you control the flavors and sweetness in your Cinnamon Honey Butter Sweet Potato Cornbread. If it looks watery, drain off any excess liquid before mixing.
Can I make these as muffins instead of in a pan?
Yes, the batter for Cinnamon Honey Butter Sweet Potato Cornbread bakes beautifully as muffins. Portion into a greased or lined muffin tin and bake for 15–18 minutes, checking for doneness with a toothpick.
Is there a good dairy-free option for this recipe?
You can use your favorite plant-based butter and a non-dairy buttermilk alternative (like almond or oat milk with a splash of vinegar or lemon juice) for both the cornbread and the cinnamon honey butter.
Can I leave out the cinnamon?
If cinnamon isn’t your thing, you can skip it or switch to pumpkin pie spice, ginger, or cardamom for a fresh twist. That said, the hint of cinnamon is what makes the Cinnamon Honey Butter Sweet Potato Cornbread so special!
What’s the best way to mash sweet potato?
Bake or steam a medium sweet potato until fork-tender, peel off the skin, then mash until smooth with a fork or potato masher. Make sure it’s fully cooled before adding to your wet mix for best results.
Final Thoughts
If you’re craving cornbread that stands out from the crowd, give Cinnamon Honey Butter Sweet Potato Cornbread a spot in your recipe rotation. With its warmth, sweetness, and that irresistible swirl of cinnamon honey butter, it’s a little slice of homemade joy you’ll want to share with everyone you know.
Print
Cinnamon Honey Butter Sweet Potato Cornbread Recipe
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This Cinnamon Honey Butter Sweet Potato Cornbread is a delightful twist on classic cornbread, incorporating the natural sweetness of mashed sweet potatoes and a luscious cinnamon honey butter for a perfect balance of flavors.
Ingredients
Main Cornbread:
- 1 cup mashed sweet potato (about 1 medium)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup unsalted butter (melted)
- 2 tablespoons honey
For the Cinnamon Honey Butter:
- 1/2 cup unsalted butter (softened)
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 9-inch square baking dish or cast-iron skillet.
- Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine wet ingredients: In another bowl, mix sweet potato, eggs, buttermilk, melted butter, and honey until smooth.
- Combine mixtures: Pour the wet mixture into the dry ingredients, stirring until just combined. Pour into the baking dish.
- Bake: Bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
- Make Cinnamon Honey Butter: While cornbread bakes, mix softened butter with honey, cinnamon, and salt until fluffy.
- Serve: Serve cornbread warm with a spread of cinnamon honey butter.
Notes
- You can use canned unsweetened sweet potato puree.
- This recipe can be made into muffins with a baking time of 15–18 minutes.
- Store leftovers wrapped tightly at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern-American
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 12 g
- Sodium: 270 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
