If you’re searching for a cozy, comforting dish that feels like autumn on a plate, look no further than this Cinnamon Honey Butter Sweet Potato Cornbread Recipe. This delightful recipe brings together the natural sweetness of mashed sweet potatoes with a warm blend of cinnamon and nutmeg, all wrapped in a tender, golden cornbread. The real showstopper? A luscious cinnamon honey butter spread that melts into each crumb, elevating this cornbread from simple to sublime. Whether you’re making it for a family gathering or a casual weeknight dinner, it’s guaranteed to become a beloved favorite in your kitchen.
Ingredients You’ll Need
Every ingredient in this Cinnamon Honey Butter Sweet Potato Cornbread Recipe has a special role, combining to create a perfect balance of texture, flavor, and warmth. From the soft mashed sweet potatoes to the fragrant spices and rich honey butter, each will bring a unique touch to your dish.
- 1 cup mashed sweet potato: Gives the cornbread moistness and a subtle natural sweetness; use cooked and mashed for best results.
- 1 cup cornmeal: Adds that signature grainy texture and golden color essential to any great cornbread.
- 1 cup all-purpose flour: Balances the cornmeal to create the perfect tender crumb.
- 1/4 cup brown sugar: Enhances sweetness and adds a slight molasses flavor that deepens the overall taste.
- 1 tablespoon baking powder: Helps the cornbread rise and stay fluffy.
- 1/2 teaspoon baking soda: Works with buttermilk for a light and airy texture.
- 1/2 teaspoon salt: Balances sweetness and enhances all the other flavors.
- 1/2 teaspoon ground cinnamon: Infuses warm, spicy notes that perfectly complement the sweet potato.
- 1/4 teaspoon nutmeg: Adds a subtle, aromatic layer of flavor for extra depth.
- 2 large eggs: Act as a binder and contribute to the cornbread’s structure.
- 1 cup buttermilk: Provides tang, moisture, and reacts with the baking soda for lift.
- 1/4 cup unsalted butter, melted: Adds richness and tender crumb.
- 2 tablespoons honey: Gives subtle sweetness and moisture to the batter.
- For the Cinnamon Honey Butter – 1/2 cup unsalted butter (softened): The creamy base for the irresistible cinnamon honey butter topping.
- 2 tablespoons honey: Adds natural sweetness and shine to the butter.
- 1/2 teaspoon ground cinnamon: Provides that signature warm spice for the butter.
- Pinch of salt: Balances the sweetness of the honey and brings all flavors together.
How to Make Cinnamon Honey Butter Sweet Potato Cornbread Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 375°F (190°C). Grease a 9-inch square baking dish or a cast-iron skillet generously with butter or oil to prevent sticking and ensure beautiful browning. This will give your Cinnamon Honey Butter Sweet Potato Cornbread Recipe that perfect golden crust we all crave.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, salt, ground cinnamon, and nutmeg. Mixing the dry ingredients first ensures even distribution of flavors and leavening agents, which helps your cornbread rise beautifully and taste evenly spiced.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk mashed sweet potato, eggs, buttermilk, melted butter, and honey until smooth and well combined. The mashed sweet potato adds moisture and natural sweetness, while the honey and butter enrich the batter. This step is crucial to create the moist, tender texture this cornbread is known for.
Step 4: Bring It All Together
Pour the wet mixture into the dry ingredients and gently stir just until combined. Be careful not to overmix — a few lumps are fine! Overmixing can lead to dense cornbread, so this gentle touch ensures your bread stays light and fluffy.
Step 5: Bake Until Golden
Pour the batter into your prepared dish and smooth the top with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it starting at the 25-minute mark so it doesn’t overbake — you want a moist crumb with a lightly crisp top.
Step 6: Whip Up the Cinnamon Honey Butter
While the cornbread is baking, prepare that dreamy cinnamon honey butter by mixing softened butter with honey, cinnamon, and a pinch of salt. Beat until fluffy and light. This butter is pure magic when spread over warm cornbread slices, making every bite a little celebration of flavor.
Step 7: Serve and Enjoy
Once your cornbread is out of the oven, let it cool slightly, then generously spread the cinnamon honey butter on warm slices. The butter will melt into every nook and cranny, making this Cinnamon Honey Butter Sweet Potato Cornbread Recipe absolutely irresistible.
How to Serve Cinnamon Honey Butter Sweet Potato Cornbread Recipe
Garnishes
For a pretty presentation that also boosts flavor, sprinkle a light dusting of cinnamon or a drizzle of honey over the buttered slices. A few finely chopped pecans or toasted walnuts add a crunchy texture contrast that’s heavenly alongside the soft, sweet bread.
Side Dishes
This dish pairs wonderfully with savory mains like roast chicken, glazed ham, or chili. Its naturally sweet, spiced profile complements smoky, rich, or tangy flavors, making it a versatile side you’ll want to serve at every family dinner or holiday feast.
Creative Ways to Present
Transform this cornbread into delightful muffins by spooning the batter into a muffin tin and baking for 15 to 18 minutes. You can also cut it into cubes and toast for a vibrant crouton topping on autumn salads or soups. No matter how you serve it, the Cinnamon Honey Butter Sweet Potato Cornbread Recipe dazzles every time.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cornbread tightly in plastic wrap or store in an airtight container at room temperature. It stays fresh for up to two days — perfect for quick snacks or side additions during the week.
Freezing
You can freeze both the baked cornbread and the cinnamon honey butter. Cut the cornbread into individual portions and wrap each piece tightly before freezing. The butter can be stored in a small airtight container. Both keep well for up to one month in the freezer.
Reheating
Reheat cornbread gently in a toaster oven or microwave until warm and soft. If frozen, thaw overnight in the fridge first. Warm the cinnamon honey butter slightly to soften before spreading, bringing back its creamy, luscious texture.
FAQs
Can I use canned sweet potato puree instead of fresh?
Absolutely! Just be sure to use unsweetened canned sweet potato puree to keep the sweetness balanced and avoid added sugars interfering with the recipe’s flavor.
Can this recipe be made gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend suitable for baking, but make sure it contains a binding agent like xanthan gum for best results.
Is it possible to make this cornbread vegan?
Yes, by using flax eggs or another egg substitute, plant-based milk with a vinegar for buttermilk, and a dairy-free butter alternative, you can enjoy a vegan version with similar texture and taste.
How long does the cinnamon honey butter keep?
Store the cinnamon honey butter in an airtight container in the refrigerator, and it will keep fresh for up to two weeks. Bring it to room temperature before serving to regain its spreadable consistency.
Can I add other spices or ingredients?
Yes! Feel free to experiment by adding cloves, ginger, or even a handful of chopped nuts or raisins to the batter for a personalized twist on this comforting classic.
Final Thoughts
Making this Cinnamon Honey Butter Sweet Potato Cornbread Recipe is like wrapping yourself in a warm hug on a crisp day. Its perfect blend of sweet potatoes, warm spices, and that irresistible honey butter topping is sure to become a cherished staple in your home cooking. I promise, once you try it, it will be hard to imagine your cornbread without it. So go ahead, bake a batch today, and share the joy!
Print
Cinnamon Honey Butter Sweet Potato Cornbread Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern-American
- Diet: Vegetarian
Description
A delightful Southern-American cinnamon honey butter sweet potato cornbread that combines the warmth of spices with the sweetness of honey and mashed sweet potatoes, baked to a golden perfection and served with a luscious cinnamon honey butter spread.
Ingredients
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
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 the oven to 375°F (190°C) and grease a 9-inch square baking dish or a cast-iron skillet to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, salt, ground cinnamon, and nutmeg, ensuring a uniform distribution of the leavening agents and spices.
- Mix Wet Ingredients: In a separate bowl, combine the mashed sweet potato, eggs, buttermilk, melted unsalted butter, and honey. Whisk until the mixture is completely smooth and homogeneous.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently just until combined; avoid overmixing to keep the cornbread light and tender.
- Bake: Transfer the batter to the greased baking dish and smooth the top with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Prepare Cinnamon Honey Butter: While the cornbread is baking, blend the softened butter with honey, ground cinnamon, and a pinch of salt until the mixture is fluffy and well incorporated.
- Serve: Remove cornbread from the oven and allow to cool slightly. Serve warm with a generous smear of the prepared cinnamon honey butter for a rich, sweet, and spiced finish.
Notes
- You can use canned sweet potato puree if preferred, but ensure it is unsweetened to maintain the intended flavor balance.
- This recipe can also be made as muffins; simply adjust the baking time to 15–18 minutes.
- Leftover cornbread should be wrapped tightly and stored at room temperature for up to 2 days to maintain freshness.
