Cinnamon Honey Butter Sweet Potato Cornbread Recipe

If you are craving a cozy, sweet, and utterly scrumptious treat, you have got to try this Cinnamon Honey Butter Sweet Potato Cornbread. It combines the earthy sweetness of mashed sweet potatoes with the rustic texture of cornbread, all elevated by the warm embrace of cinnamon and the luscious drizzle of honey butter. Each bite is like a nostalgic hug that feels perfect for any season, but especially comforting during those crisp fall days or holiday gatherings. This recipe is not only delicious but also wonderfully simple, making it an instant favorite to whip up for breakfasts, snacks, or as a charming side dish.

Ingredients You’ll Need

These ingredients may look straightforward, but each one plays a vital role in crafting the perfect texture, flavor, and color of your Cinnamon Honey Butter Sweet Potato Cornbread. From the wholesome sweetness of the sweet potato to the aromatic cinnamon, every element works together harmoniously.

• 1 cup mashed sweet potato: Provides natural sweetness and moistness, bringing a velvety texture to the cornbread.
• 1 cup yellow cornmeal: The backbone of cornbread, adding that classic grainy texture and golden color.
• 1 cup all-purpose flour: Balances the cornmeal and ensures a tender crumb.
• ½ cup granulated sugar: Adds just enough sweetness to complement the sweet potato without overpowering.
• 1 teaspoon baking powder: Helps the bread rise and become fluffy.
• ½ teaspoon baking soda: Works with the buttermilk to aid in leavening and tenderness.
• 1 teaspoon cinnamon: Infuses warm spice that beautifully marries with the honey and butter.
• ½ teaspoon salt: Enhances all the flavors and balances sweetness.
• 2 large eggs, lightly beaten: Bind the ingredients and give structure.
• ½ cup buttermilk: Adds moisture and a subtle tang that brightens flavors.
• ¼ cup unsalted butter, melted: Brings richness and a silky crumb.
• 1 teaspoon vanilla extract: Adds depth and a gentle sweetness.
• For the Cinnamon Honey Butter: ½ cup unsalted butter (softened), 3 tablespoons honey, and ½ teaspoon cinnamon create a luscious topping that takes this cornbread to another level.

How to Make Cinnamon Honey Butter Sweet Potato Cornbread

Step 1: Prepare the Sweet Potato

Start by piercing a medium sweet potato with a fork several times and microwaving it for 6 to 8 minutes until it’s soft all the way through. Once cooled, mash it until smooth to ensure it blends seamlessly into the batter, adding natural moisture and sweetness that’s essential for the rich flavor of this cornbread.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, and salt. This mix of dry ingredients is the foundation of your cornbread, creating a perfect balance between structure, sweetness, and spice.

Step 3: Combine the Wet Ingredients

In another bowl, stir together the mashed sweet potato, beaten eggs, buttermilk, melted butter, and vanilla extract. This mixture brings moisture, flavor, and richness that will elevate the simple dry ingredients into a luscious batter.

Step 4: Fold Wet Into Dry

Carefully fold the wet ingredients into the dry ingredients until just combined. The trick here is to avoid overmixing, so your cornbread stays tender and not dense—a gentle hand through this step makes all the difference.

Step 5: Bake the Cornbread

Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or a cast-iron skillet and pour the batter evenly in. Bake it for about 25 to 30 minutes or until a toothpick inserted in the center comes out clean. This golden-brown crust with a soft crumb inside is what dreams are made of.

Step 6: Make the Cinnamon Honey Butter

While the cornbread bakes, whisk together softened butter, honey, and cinnamon in a small bowl until fluffy and beautifully combined. Transfer this heavenly mixture to a ramekin and chill it until you’re ready to serve the cornbread. This topping is what truly brings the Cinnamon Honey Butter Sweet Potato Cornbread experience home.

How to Serve Cinnamon Honey Butter Sweet Potato Cornbread

Garnishes

Slather the warm Cinnamon Honey Butter Sweet Potato Cornbread with a generous dollop of the cinnamon honey butter for instant bliss. For an added touch, sprinkle a little extra cinnamon or a drizzle of honey on top. A scattering of chopped pecans or toasted walnuts can add a delightful crunch if you want some texture contrast.

Side Dishes

This cornbread is a superstar side for hearty soups, chili, or barbecue. Its natural sweetness complements smoky meats and spicy dishes alike, making it a versatile companion at the table. You could also serve it alongside a fresh green salad to balance richness with some crispness.

Creative Ways to Present

For a fun twist, turn your Cinnamon Honey Butter Sweet Potato Cornbread into mini muffins—perfect for individual servings or brunch spreads. You can even toast leftover slices and top them with a smear of the cinnamon honey butter and a sprinkle of flaky sea salt for a simple but special snack.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap your leftover Cinnamon Honey Butter Sweet Potato Cornbread tightly in plastic wrap or store it in an airtight container. It’ll stay fresh at room temperature for up to 2 days and in the refrigerator for about a week, keeping that moist and tender texture intact.

Freezing

If you want to enjoy this cornbread later, slice it into portions and freeze them individually wrapped in plastic and foil. This way, you can take out just what you need without thawing the entire batch. It freezes beautifully for up to 3 months, making it a convenient make-ahead treat.

Reheating

To bring your Cinnamon Honey Butter Sweet Potato Cornbread back to life, reheat slices in a toaster oven or conventional oven until warm and slightly crisp on the edges. Adding a bit of cinnamon honey butter before serving makes it taste freshly made all over again.

FAQs

Can I use regular butter instead of unsalted butter?

Yes, you can use salted butter, but be mindful of the salt content in the recipe—reduce any extra salt accordingly to keep the balance of flavors perfect.

What if I don’t have buttermilk on hand?

A simple substitute is to add 1 tablespoon of white vinegar or lemon juice to ½ cup of milk and let it sit for 5 minutes to curdle. This mimics buttermilk’s acidity and ensures your cornbread stays tender.

Can I make this recipe gluten-free?

To make a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free baking flour. Ensure your baking powder is gluten-free too. The texture may be slightly different but still delicious!

How sweet is this Cinnamon Honey Butter Sweet Potato Cornbread?

This cornbread has a gentle sweetness from the sweet potato and sugar, balanced beautifully by the cinnamon honey butter, which adds a rich, sweet finish without being overly sugary.

Can I prepare the batter ahead of time?

While it’s best to bake the batter fresh for optimal rise and texture, you can prepare it a few hours in advance and keep it refrigerated. Bring it to room temperature before baking for the best results.

Final Thoughts

Gathering around with a warm slice of Cinnamon Honey Butter Sweet Potato Cornbread is such a joy—its rustic charm and comforting flavors make it a recipe worth keeping close. Whether you’re sharing it at a family dinner, a holiday table, or enjoying a quiet moment with a cup of tea, this recipe is sure to bring smiles and a cozy feeling of home. I can’t wait for you to try it and experience just how delicious and versatile this cornbread can be!

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