Cinnamon Honey Butter Sweet Potato Cornbread

Oh wow—this sweet potato cornbread is next-level cozy. It’s soft, fluffy, and has that warm cinnamon-honey butter that just melts right in. We made it with dinner the other night, and it totally stole the show.

It’s got that perfect mix of sweet and savory, with a little fall magic in every bite. The sweet potato makes it super moist, and that cinnamon butter? Yeah… dreamy.

And the best part? It’s super easy to whip up. Just mix, bake, slather with honey butter, and enjoy!

Why You’ll Love This Cinnamon Honey Butter Sweet Potato Cornbread

Reader Favorite:

I can confidently say that this cornbread is a showstopper. It’s not only delicious, but the combination of sweet potato and honey with cinnamon adds a special touch that makes it stand out. I’ve received so many messages from readers saying it’s the best cornbread they’ve ever tasted!

Sweet and Savory Perfection:

The natural sweetness of the sweet potato is beautifully balanced with the slight saltiness of the cornbread, making it an excellent pairing with everything from chili to roasted meats. And don’t even get me started on that cinnamon honey butter topping – it melts into the warm cornbread to create the most heavenly bite.

Perfect for Any Occasion:

Whether you’re hosting a holiday dinner, preparing a weeknight meal, or just craving a comforting side dish, this cornbread is versatile and crowd-pleasing. The flavor is cozy, comforting, and absolutely mouthwatering, which makes it perfect for everything from Thanksgiving to a casual BBQ.

Easy to Make:

While this recipe has lots of flavor, the steps are simple and straightforward. All you need is a few key ingredients and about an hour, and you’ll have the most decadent cornbread you’ve ever tasted. Plus, it’s a one-bowl recipe, so cleanup is a breeze!

Required Kitchen Tools

Before we get started, let’s make sure you have the tools you need for this Cinnamon Honey Butter Sweet Potato Cornbread recipe. Here’s the list:

• Mixing Bowls: You’ll need one large bowl for the dry ingredients and another for the wet ingredients.
• Whisk: A whisk is essential to combine all your dry ingredients and make sure everything is evenly distributed.
• Hand Mixer or Stand Mixer: For the best results when mixing the wet ingredients together, use a hand or stand mixer.
• 9×9-inch Baking Dish or Cast Iron Skillet: For baking the cornbread. I love using a cast iron skillet for a crispier crust, but a regular baking dish works just as well.
• Spatula or Spoon: To mix the batter and scrape down the sides of your bowl.
• Measuring Cups and Spoons: Precision is key for this recipe, especially for the dry ingredients and spices.
• Cooling Rack: Once your cornbread is baked, a cooling rack will help it cool down evenly.

Ingredients

You’ll need the following ingredients for the cornbread and the cinnamon honey butter:

For the Cornbread:

• Mashed Sweet Potatoes (1 1/2 cups): These give the cornbread a lovely sweetness and moist texture. You can use fresh, cooked sweet potatoes or canned mashed sweet potatoes for convenience.
• Yellow Cornmeal (1 cup): The star of any cornbread recipe! It provides the signature crumbly texture and slightly sweet flavor.
• All-Purpose Flour (1 cup): Helps bind the cornmeal and create a soft, fluffy texture.
• Honey (1/4 cup): A touch of sweetness to enhance the natural flavor of the sweet potatoes.
• Baking Powder (1 tablespoon): Leavening agent that helps the cornbread rise and stay light and airy.
• Salt (1/2 teaspoon): Balances the sweetness and enhances the other flavors.
• Ground Cinnamon (1 teaspoon): Adds warmth and depth of flavor to the cornbread.
• Large Eggs (2): Provides structure and moisture.
• Melted Butter (1/2 cup): A rich and flavorful fat that helps make the cornbread tender and adds richness.
• Buttermilk (3/4 cup): The tanginess of buttermilk helps activate the baking powder and gives the cornbread a subtle, soft texture.

For the Cinnamon Honey Butter:

• Honey (1/4 cup): Adds sweetness to the butter and compliments the cinnamon perfectly.
• Ground Cinnamon (1 teaspoon): A lovely spice that adds warmth and a hint of sweetness to the butter.
• Softened Butter (1/2 cup): The base for the cinnamon honey butter; it needs to be softened to spread easily.

Variations for Cinnamon Honey Butter Sweet Potato Cornbread

• Add Pecans or Walnuts: If you enjoy a little crunch, feel free to fold in chopped pecans or walnuts into the cornbread batter.
• Use Maple Syrup: Instead of honey, you can use maple syrup for a different flavor profile in both the cornbread and cinnamon honey butter.
• Add Vanilla Extract: A splash of vanilla extract in the batter can bring a lovely depth of flavor to the cornbread.
• Make It Gluten-Free: Use gluten-free all-purpose flour in place of regular all-purpose flour for a gluten-free option. Make sure your baking powder is also gluten-free.
• Try a Spicy Kick: For a sweet and spicy twist, consider adding a pinch of cayenne pepper or chili powder to the cornbread batter for a subtle heat.

Step-by-Step Instructions

1. Preheat the Oven and Prepare Your Pan

Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or cast iron skillet with butter or cooking spray. You want to make sure the pan is well-prepared so that your cornbread doesn’t stick once it’s baked.

2. Prepare the Wet Ingredients

In a large bowl, combine the mashed sweet potatoes, melted butter, eggs, buttermilk, and honey. Use a hand mixer or stand mixer to beat everything together until smooth and well-combined. The mashed sweet potatoes should blend seamlessly into the mixture.

3. Mix the Dry Ingredients

In a separate bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, salt, and cinnamon. Make sure everything is evenly distributed, so you don’t end up with pockets of dry ingredients in your cornbread.

4. Combine Wet and Dry Ingredients

Slowly add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter—this can lead to a dense cornbread. A few lumps are perfectly fine!

5. Bake the Cornbread

Pour the batter into your prepared pan and smooth it out with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top of the cornbread should be golden brown, and the edges should be slightly crispy.

How to Serve Cinnamon Honey Butter Sweet Potato Cornbread

This cornbread is versatile and can be served in various ways depending on the meal you’re preparing. Whether it’s the centerpiece of a dinner table or a simple side dish to accompany your favorite main course, this cornbread will shine in any setting.

As a Side to Soups and Stews:

• Chili: Cornbread and chili are a match made in heaven. The sweetness from the sweet potatoes and honey in the cornbread pairs beautifully with the savory, spicy flavors of chili. Whether it’s a classic beef chili, turkey chili, or even vegetarian chili, this cornbread will add a comforting and hearty element to your meal.
• Chicken Stew or Beef Stew: The fluffy texture of the cornbread, combined with the richness of the cinnamon honey butter, complements the richness of a creamy or tomato-based stew.
• Pumpkin Soup: Fall and winter meals call for a comforting bowl of pumpkin soup paired with this cornbread. The warm spices in both dishes complement each other wonderfully.

As a Stand-Alone Snack or Breakfast:

• Breakfast Treat: A slice of this sweet potato cornbread is an excellent breakfast option. Whether served with a hot cup of coffee or tea, it’s the perfect morning pick-me-up. You can even spread a little extra cinnamon honey butter on top if you’re feeling indulgent!
• Snack: This cornbread makes for a great snack when you need something to nibble on. It’s not too sweet, making it perfect for afternoon cravings. Pair it with a bit of cream cheese or peanut butter if you want to add some extra protein.

For Holiday Feasts:

• Thanksgiving: This cornbread will absolutely shine on your Thanksgiving table. Its sweet and savory flavor pairs wonderfully with turkey, stuffing, and cranberry sauce. It will be a hit with guests, and I guarantee you’ll be asked for the recipe!
• Christmas or Easter Dinner: Whether you’re serving ham or roasted chicken, this sweet potato cornbread is a perfect side dish that adds comfort and flavor to any festive meal.
• Barbecues: Serve it alongside grilled meats, burgers, or BBQ ribs for a Southern-inspired meal.

In Bread Pudding:

If you have any leftover cornbread (which, let’s face it, is unlikely because this cornbread is that good), transform it into a decadent bread pudding. Simply cube the cornbread and bake it with eggs, milk, sugar, and a pinch of cinnamon. You’ll end up with a warm, dessert-like treat that’s just as delicious as the original cornbread.

Cinnamon Honey Butter Sweet Potato Cornbread Tips & Tricks

Here are a few tips to make sure your cornbread turns out perfect every time:

Use Room Temperature Ingredients:

For best results, make sure your butter, eggs, and buttermilk are at room temperature before mixing. Room temperature ingredients blend together more easily and result in a smoother batter.

Do Not Overmix the Batter:

When mixing the wet and dry ingredients, be careful not to overmix the batter. Overmixing can result in dense cornbread. Stir until just combined—it’s okay if there are a few lumps!

Don’t Skip the Buttermilk:

Buttermilk is essential in this recipe. Not only does it add a slight tang that complements the sweetness of the sweet potatoes and honey, but it also reacts with the baking powder to create a light, fluffy texture. If you don’t have buttermilk, you can substitute it with a mixture of regular milk and a tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

Add a Crunch with Pecans or Walnuts:

For a little crunch and texture, fold in some chopped nuts (like pecans or walnuts) into the batter. This adds extra flavor and makes the cornbread feel even more indulgent.

Use a Cast Iron Skillet for a Crispy Crust:

While you can use any baking dish for this recipe, using a cast iron skillet will give your cornbread a beautifully crispy crust. Plus, the skillet helps the cornbread cook more evenly, ensuring a golden brown bottom and sides.

Check for Doneness Early:

Everyone’s oven is different, so I recommend checking your cornbread a few minutes before the suggested baking time. Insert a toothpick into the center—if it comes out clean, it’s done. If there’s batter on it, let it bake a few minutes longer.

Cool Before Cutting:

Allow the cornbread to cool for at least 5 minutes before slicing. This gives the structure a chance to set so you won’t end up with crumbly pieces. However, it’s best served warm, so don’t wait too long to enjoy it!

How to Store Leftover Cornbread

While this cornbread is so delicious that leftovers are rare, if you do have some, here’s how you can store it:

Storing Cornbread:

• Room Temperature: If you plan to eat the cornbread within a day or two, you can store it in an airtight container at room temperature. It will stay fresh for about 2 days.
• Refrigerator: For longer storage, keep the cornbread in an airtight container in the fridge. It will last for 3-4 days, but the texture may change slightly as it becomes firmer.
• Freezing Cornbread: To freeze cornbread, wrap individual slices in plastic wrap and then place them in a freezer-safe bag. When you’re ready to eat, simply reheat in the oven for about 10 minutes at 350°F (175°C), or microwave it for about 30 seconds.

Storing Cinnamon Honey Butter:

If you have leftover cinnamon honey butter, store it in a covered container in the refrigerator. It will last for up to a week. Simply let it come to room temperature before spreading it on your next slice of cornbread.

Nutrition (Approximate per serving):

• Calories: 250-300 calories
• Fat: 12-15g
• Carbs: 35-40g
• Protein: 3g
• Sugar: 12g

Note: Nutritional values are estimates and will vary depending on ingredient brands and serving sizes.

Tips for Success:

• Make sure your butter and eggs are at room temperature for the best results when mixing.
• Feel free to get creative with add-ins like nuts or dried fruit to make this cornbread your own.
• If you’re looking for a lighter version, you can substitute some of the butter with applesauce.

I’d love to hear how this recipe turns out for you! Let me know your thoughts in the comments below or share a photo on social media and tag me. Happy baking!

FAQ:

Can I use regular potatoes instead of sweet potatoes?

While sweet potatoes are key to this recipe, you could substitute mashed regular potatoes. However, they won’t provide the same level of sweetness, so you may want to adjust the honey in the cornbread to make up for it.

Can I make this cornbread ahead of time?

Yes! This cornbread is perfect for making ahead. You can bake it the night before and store it in an airtight container. Reheat it in the oven for a few minutes before serving, and top with cinnamon honey butter just before serving.

Is there a way to make it dairy-free?

Yes, you can substitute the buttermilk with a dairy-free alternative (like almond milk or coconut milk), and use dairy-free butter for the cinnamon honey butter.

Conclusion

In conclusion, Cinnamon Honey Butter Sweet Potato Cornbread is the ultimate comfort food that combines the heartiness of cornbread with the sweetness of mashed sweet potatoes, and the warmth of cinnamon and honey. Whether you’re preparing it for a cozy family dinner, a festive holiday feast, or just as a delicious snack, this cornbread will undoubtedly become a favorite in your household.

What makes this recipe extra special is the addition of the cinnamon honey butter, which takes it from delicious to extraordinary. The butter adds a rich sweetness that complements the natural flavor of the cornbread, elevating it to a whole new level. Plus, it’s incredibly versatile! You can enjoy it on its own, as a side dish, or even transform it into a bread pudding if you happen to have leftovers.