If you’re craving comfort with a twist, Cinnamon Honey Butter Sweet Potato Cornbread is your new best friend. This recipe takes everything you love about classic cornbread and infuses it with sweet potato, warm cinnamon, and a swirl of luscious honey butter. The result? A golden, ultra-moist crumb bursting with fall flavors, perfect for cozy gatherings or simply making weeknight dinners a little more special. Whether you serve it as a standout side or a treat all on its own, be ready for everyone at your table to fall head over heels for this inviting, aromatic loaf.
Ingredients You’ll Need
The beauty of Cinnamon Honey Butter Sweet Potato Cornbread is its simplicity: each ingredient plays a role in creating a tender crumb, flavorful depth, and irresistible sweetness. Here’s how these pantry staples come together to make magic:
- Mashed cooked sweet potato: Brings natural sweetness, gorgeous color, and glorious moistness to the cornbread.
- All-purpose flour: The cornbread’s backbone, giving just the right amount of structure and softness.
- Yellow cornmeal: Provides that signature Southern texture and hearty, rustic flavor.
- Granulated sugar: Balances and brightens both the sweet potato and honey tones.
- Baking powder: One of two rising agents, ensuring a lofty, fluffy bread.
- Baking soda: Partners with buttermilk for extra tenderness and lift.
- Salt: Brings out all the sweet flavors and prevents the cornbread from tasting flat.
- Cinnamon: Adds cozy warmth that shines in both the batter and honey butter.
- Nutmeg: Gives subtle, nutty depth while pairing perfectly with sweet potatoes.
- Eggs: Bind everything together for a golden, cohesive loaf.
- Buttermilk: Provides tang, moisture, and that classic cornbread tenderness.
- Unsalted butter, melted: Adds richness and keeps the crumb beautifully soft.
- Honey: Sweetens the batter gently and brings out the earthiness of the sweet potato.
- Unsalted butter, softened (for the topping): The creamy base for your irresistible cinnamon honey butter.
- Honey (for the topping): Swirls right into the butter for a sweet, smooth spread.
- Cinnamon (for the topping): Lends extra spice and makes the butter tempting on its own.
- Pinch of salt (for the topping): Balances all the sweetness and wakes up the flavors.
How to Make Cinnamon Honey Butter Sweet Potato Cornbread
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 375°F (190°C) so it’s hot and ready when you are. Grease a 9×9-inch baking dish or, for extra Southern flair and a golden crust, use a trusty cast-iron skillet. Giving your pan a generous greasing helps the cornbread release effortlessly once baked.
Step 2: Mix Dry Ingredients
Grab a large bowl and whisk together all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisking ensures everything is evenly distributed, so every bite of Cinnamon Honey Butter Sweet Potato Cornbread is perfectly seasoned and blissfully fluffy.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk up mashed sweet potato, eggs, buttermilk, melted butter, and honey until the mixture is velvety and smooth. This creamy base is what will make your cornbread so tender and moist.
Step 4: Bring It All Together
Pour the wet ingredients into the dry mixture. Stir gently, just until combined. The key is not to overmix; a few lumps are totally fine and will disappear as it bakes. Overmixing risks a dense cornbread, and we’re aiming for light and tender!
Step 5: Pour and Bake
Scrape the batter into your prepared pan, spreading it out evenly. Slide it into the oven and bake for 25 to 30 minutes, or until the top springs back and a toothpick comes out clean. The aroma alone will have everyone hovering near the kitchen!
Step 6: Make the Cinnamon Honey Butter
While your cornbread is baking, whip up the magic touch: cinnamon honey butter. In a small bowl, combine softened butter, honey, cinnamon, and a pinch of salt. Beat until smooth and fluffy. Try not to sneak too many tastes—you’ll want plenty for spreading!
Step 7: Serve and Enjoy
Slice the warm Cinnamon Honey Butter Sweet Potato Cornbread and serve with a lavish dollop of that dreamy cinnamon honey butter. Watch the butter melt into every crumb, and savor the way the flavors meld together in each bite.
How to Serve Cinnamon Honey Butter Sweet Potato Cornbread
Garnishes
For a beautiful finishing touch, sprinkle a tiny dusting of cinnamon right over the warm cornbread, or scatter a few flakes of flaky salt for contrast. You can also drizzle a bit of extra honey on each slice for extra shine and sweetness—just be ready for some serious swooning at the table!
Side Dishes
This soul-warming cornbread is the perfect partner for so many meals. Serve it alongside hearty chili, smokey barbecue ribs, or a bowl of creamy soup. It’s a phenomenal pairing during the holidays with turkey and roasted vegetables, and it shines at weeknight dinners, too.
Creative Ways to Present
Cinnamon Honey Butter Sweet Potato Cornbread is just as striking as it is delicious! For a rustic look, bake and serve straight from a cast-iron skillet. Hosting a brunch or potluck? Cut the cornbread into mini squares or wedges, and nestle a little scoop of cinnamon honey butter on top of each—easy, elegant, and totally irresistible.
Make Ahead and Storage
Storing Leftovers
To keep your cornbread tasting fresh, wrap any leftovers tightly in plastic wrap or foil and store at room temperature for up to two days. For longer storage, pop it in the fridge where it’ll stay moist and delicious for up to five days. Keep the cinnamon honey butter in an airtight container in the fridge, too.
Freezing
Cinnamon Honey Butter Sweet Potato Cornbread freezes beautifully! Once completely cool, cut into squares, wrap each piece tightly, and stash in a freezer bag. The cinnamon honey butter can be frozen separately—just bring it to room temperature and give it a quick stir before spreading. Cornbread keeps well for up to three months.
Reheating
For the ultimate leftover experience, gently reheat slices in the microwave for about 20 seconds, or warm them in a 300°F oven until heated through. Always add a fresh swipe of cinnamon honey butter for that same just-baked magic.
FAQs
Can I use canned sweet potato puree instead of fresh?
Absolutely! Just be sure it’s pure sweet potato, not sweet potato pie filling. Using canned makes prep even faster, and your Cinnamon Honey Butter Sweet Potato Cornbread will still be wonderfully moist and flavorful.
Can I make this recipe gluten-free?
Yes! You can substitute a one-to-one gluten-free flour blend for the all-purpose flour. Make sure your cornmeal and baking powder are gluten-free as well. The cornbread will still have fabulous texture and taste.
What’s the secret to really moist cornbread?
The combination of mashed sweet potato, buttermilk, eggs, and melted butter all lock in moisture. Take care not to overbake it—start checking a few minutes early, as ovens can vary.
Can I make muffins instead of a loaf or skillet?
Definitely! Simply divide the batter among a lined muffin tin, filling each cup about two-thirds full. Bake at the same temperature for 15–18 minutes, or until a toothpick comes out clean. They’re adorable and perfect for packed lunches or breakfast on the go!
Is there a way to make the cinnamon honey butter dairy-free?
You can! Use a plant-based butter alternative in place of regular butter both in the cornbread and for the cinnamon honey butter. Your Cinnamon Honey Butter Sweet Potato Cornbread will still be positively dreamy.
Final Thoughts
If you’re looking for something new to love this season, give Cinnamon Honey Butter Sweet Potato Cornbread a try. It’s a cozy twist on tradition with just enough sweetness and warmth to make every meal feel special. I hope it finds a happy spot on your table and becomes a favorite for years to come!
Print
Cinnamon Honey Butter Sweet Potato Cornbread Recipe
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in the warm, comforting flavors of this Cinnamon Honey Butter Sweet Potato Cornbread. The perfect blend of sweet potato, cornmeal, and spices, topped with a luscious cinnamon honey butter, makes this cornbread a standout side dish for any occasion.
Ingredients
For the Cornbread:
- 1 cup mashed cooked sweet potato
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1/4 cup honey
For the Cinnamon Honey Butter:
- 4 tablespoons unsalted butter, softened
- 2 tablespoons honey
- 1/2 teaspoon cinnamon
- Pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish or cast-iron skillet.
- Mix dry ingredients: In a large bowl, whisk together flour, cornmeal, 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: Gently fold wet ingredients into dry mixture until just combined.
- Bake: Pour batter into the prepared pan, spread evenly, and bake for 25-30 minutes until a toothpick comes out clean.
- Prepare butter: While baking, blend softened butter, honey, cinnamon, and salt until fluffy.
- Serve: Enjoy warm cornbread with a generous spread of cinnamon honey butter.
Notes
- This cornbread complements chili, barbecue, or holiday meals.
- For a rustic touch, bake in a cast-iron skillet.
- Store leftovers tightly wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: American, Southern-Inspired
Nutrition
- Serving Size: 1 square
- Calories: 260
- Sugar: 14g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
