If you’re craving a warm, cozy side dish that fills your kitchen with the inviting scents of fall, the Cinnamon Honey Butter Sweet Potato Cornbread Recipe is exactly what you need. This delightful recipe blends the natural sweetness of mashed sweet potatoes with the comforting spices of cinnamon and honey, all baked into a moist and tender cornbread. The luscious cinnamon honey butter on top makes each bite oh-so-melt-in-your-mouth, perfect for pairing with soups, stews, or enjoying just on its own. Whether you’re welcoming guests or treating yourself, this recipe brings a little slice of Southern-inspired comfort to your table.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making this sweet potato cornbread unforgettable. Each item is pretty straightforward, yet each plays its own important role, balancing moisture, sweetness, texture, and that signature golden color.
- Mashed cooked sweet potato: Adds natural sweetness and moisture, keeping the cornbread tender.
- Yellow cornmeal: Brings that classic cornbread texture and subtly nutty flavor.
- All-purpose flour: Provides structure without overpowering the dish.
- Brown sugar: Enhances sweetness with a hint of molasses depth.
- Baking powder: Essential for lightness and rise.
- Salt: Balances flavors and enhances sweetness.
- Cinnamon: Warms up the flavor with its aromatic spice.
- Large eggs: Bind everything together and add richness.
- Milk: Moisturizes the batter for that soft crumb.
- Melted butter: Infuses richness and helps create a tender crumb.
- Honey: Adds a floral sweetness and complements the cinnamon perfectly.
- Unsalted butter (for cinnamon honey butter): The creamy base for the spreadable topping.
- Ground cinnamon (for butter): Gives a spicy-sweet touch to the honey butter.
- Pinch of salt (for butter): Balances the sweetness in the honey butter.
How to Make Cinnamon Honey Butter Sweet Potato Cornbread Recipe
Step 1: Preheat and Prepare Your Pan
Start by setting your oven to 375°F (190°C). Whether you grease your baking pan or line it with parchment paper, preparing the pan correctly ensures your cornbread doesn’t stick and slices come out perfectly clean. An 8×8-inch pan works best for even baking.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, brown sugar, baking powder, salt, and cinnamon. This mixture forms the foundation of your cornbread’s texture and flavor, so give it a good blend to evenly distribute all those wonderful spices and leavening agents.
Step 3: Mix the Wet Ingredients
In a separate bowl, stir together the mashed sweet potato, eggs, milk, melted butter, and honey. This sweet and moist blend complements the dry ingredients perfectly while keeping the batter smooth and inviting. Ensure the sweet potato is nicely mashed to avoid lumps.
Step 4: Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry mixture and gently stir just until combined. Be careful not to overmix, as that could make the cornbread tough instead of tender. A few lumps are okay here — patience leads to the best crumb!
Step 5: Bake the Cornbread
Pour your batter into the prepared pan, smoothing the top with a spatula for an even bake. Pop it into the oven and bake for 25 to 30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let it cool a bit so it sets up and becomes easier to slice.
Step 6: Prepare the Cinnamon Honey Butter
While the cornbread bakes, whip together the softened unsalted butter with honey, ground cinnamon, and a pinch of salt until it’s beautifully fluffy. This homemade cinnamon honey butter is the crowning touch that takes this cornbread from lovely to unforgettable.
How to Serve Cinnamon Honey Butter Sweet Potato Cornbread Recipe
Garnishes
To elevate your serving, sprinkle a light dusting of ground cinnamon or a drizzle of extra honey over warm slices. A few fresh rosemary sprigs also add a subtle herbal aroma that contrasts beautifully with the sweet spices.
Side Dishes
This Cinnamon Honey Butter Sweet Potato Cornbread Recipe pairs wonderfully with hearty fall dishes like roasted turkey, baked ham, or your favorite chili. It’s also a cozy match for creamy soups and stews, where each bite of warm cornbread complements the savory richness perfectly.
Creative Ways to Present
Slice your cornbread into squares and serve on a rustic wooden board alongside little ramekins of cinnamon honey butter for everyone to spread their own. You can also toast leftover slices lightly and top with fresh apple slices and a drizzle of extra honey for a quick dessert.
Make Ahead and Storage
Storing Leftovers
Store leftover cornbread wrapped tightly in plastic wrap or an airtight container at room temperature for up to two days. To keep it fresh longer, refrigerate it, but be sure to bring it back to room temperature or warm it slightly before serving.
Freezing
This cornbread freezes beautifully. Wrap individual slices or the whole pan tightly in plastic wrap, then aluminum foil, and freeze for up to three months. Thaw overnight in the fridge and warm gently before serving to recapture that freshly baked magic.
Reheating
Reheat slices in a toaster oven or oven at 300°F (150°C) for 10 to 15 minutes, or until warmed through. You can also microwave slices for about 20 seconds—just be cautious not to dry them out. Add a dollop of cinnamon honey butter for instant deliciousness.
FAQs
Can I use canned sweet potatoes instead of fresh?
Absolutely! Canned sweet potatoes work just fine as long as you drain and mash them well. They offer a great shortcut without sacrificing flavor or moisture in your cornbread.
Is it okay to substitute maple syrup for honey?
Yes, maple syrup can be used as a substitute to sweeten both the cornbread and the butter. It will lend a slightly different but equally delightful flavor profile that complements the fall spices beautifully.
What can I do if I don’t have buttermilk or milk?
If you don’t have milk on hand, you can substitute with a dairy-free milk alternative or a mixture of water and a splash of vinegar or lemon juice to mimic buttermilk’s acidity. This tweaks the texture a bit but still results in a lovely cornbread.
Can this cornbread be made gluten-free?
To make a gluten-free version, swap the all-purpose flour for a gluten-free flour blend designed for baking. Keep the cornmeal the same, and you’ll enjoy the same comforting flavors without gluten.
How do I prevent the cornbread from drying out?
The key is not to overbake it and to avoid overmixing the batter. Also, a good amount of mashed sweet potato and the added honey contribute moisture. Serving with the cinnamon honey butter adds even more lusciousness to each bite.
Final Thoughts
I can’t recommend this Cinnamon Honey Butter Sweet Potato Cornbread Recipe enough for cozy evenings and festive gatherings alike. It’s a perfect balance of sweet and spice, tender and hearty, simple yet special. Once you bake it for yourself, it’ll definitely become one of your favorite go-to recipes to bring warmth and smiles to your table. Go ahead, treat yourself and your loved ones with a slice—you won’t regret it!
Print
Cinnamon Honey Butter Sweet Potato Cornbread Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 slices
- Category: Side Dish
- Method: Baking
- Cuisine: Southern-Inspired
- Diet: Vegetarian
Description
This Cinnamon Honey Butter Sweet Potato Cornbread is a moist and flavorful southern-inspired side dish perfect for fall meals and holiday dinners. Made with mashed sweet potato, cornmeal, and a hint of cinnamon, it’s topped with a luscious cinnamon honey butter that adds a touch of sweetness and warmth. Easy to prepare and bake, this cornbread delivers a comforting blend of textures and flavors.
Ingredients
For the Cornbread:
- 1 cup mashed cooked sweet potato
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 large eggs
- 1/2 cup milk
- 1/4 cup melted butter
- 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 and Prepare Pan: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, brown sugar, baking powder, salt, and cinnamon until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the mashed cooked sweet potato with the eggs, milk, melted butter, and honey until the mixture is smooth and uniform.
- Mix Batter: Add the wet ingredients to the dry ingredients and stir gently just until combined. Avoid overmixing to maintain a tender texture in your cornbread.
- Bake Cornbread: Pour the batter into the prepared pan, spreading it evenly. Bake in the oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Slice: Remove the cornbread from the oven and let it cool slightly in the pan before slicing it into 9 pieces.
- Prepare Cinnamon Honey Butter: While the cornbread bakes or cools, beat the softened butter with honey, ground cinnamon, and a pinch of salt until the mixture is light and fluffy.
- Serve: Serve the warm slices of cornbread with a generous spread of cinnamon honey butter for a delicious and comforting treat.
Notes
- The cornbread is moist and slightly sweet, making it a perfect companion for fall meals or holiday dinners.
- You can prepare the cinnamon honey butter ahead of time and store it in the refrigerator for up to one week.
- Be careful not to overmix the batter to keep the cornbread light and tender.
