Cinnamon Honey Butter Sweet Potato Cornbread

Why You’ll Love This Recipe

This Cinnamon Honey Butter Sweet Potato Cornbread brings together the earthy sweetness of sweet potatoes, the warm fragrance of cinnamon, and the golden richness of honey butter to create a cornbread that’s anything but ordinary. The sweet potato adds incredible moisture and a natural sweetness that perfectly complements the cornmeal’s texture. Whether served alongside your favorite chili, as a Thanksgiving side dish, or enjoyed with a simple smear of butter for breakfast, this cornbread will quickly become a family favorite that everyone requests again and again.

Pure Comfort

There’s something undeniably comforting about homemade cornbread fresh from the oven, and this sweet potato version takes that comfort to new heights. The aroma of cinnamon and honey that fills your kitchen while baking creates an atmosphere of warmth and nostalgia. Each bite delivers a perfect balance of sweet and savory notes that wrap you in culinary comfort. It’s the ideal accompaniment to cozy fall meals or holiday gatherings when comfort food is exactly what everyone craves.

Ingredients: What You Need

For the Cornbread:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup brown sugar, packed
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1 cup mashed sweet potato (about 1 medium sweet potato, roasted)
• 2 large eggs
• 1 cup buttermilk
• 1/4 cup melted butter
• 2 tablespoons honey

For the Cinnamon Honey Butter:

• 1/2 cup butter, softened
• 2 tablespoons honey
• 1 teaspoon ground cinnamon
• Pinch of salt

Time to Cook

• Prep Time: 20 minutes (including sweet potato preparation)
• Cook Time: 25-30 minutes
• Total Time: 50 minutes
• Servings: 9-12 pieces

Steps to Make It

1. Prepare the sweet potato: Preheat oven to 400°F. Pierce sweet potato several times with a fork. Bake for 45-60 minutes until completely tender. Let cool, peel, and mash until smooth. (This can be done a day ahead.)
2. Mix the dry ingredients: Reduce oven temperature to 375°F. In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, salt, cinnamon, and nutmeg.
3. Combine wet ingredients: In a separate bowl, mix mashed sweet potato with eggs, buttermilk, melted butter, and honey until smooth.
4. Create the batter: Pour the wet ingredients into the dry ingredients. Stir just until combined – don’t overmix!
5. Bake the cornbread: Grease a 9-inch square baking pan or 10-inch cast iron skillet. Pour batter into prepared pan and smooth the top. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
6. Make cinnamon honey butter: While cornbread bakes, beat softened butter with honey, cinnamon, and salt until light and fluffy. Transfer to a serving dish.
7. Serve warm: Allow cornbread to cool for 10 minutes before cutting. Serve with cinnamon honey butter.

Make It Perfect

For truly exceptional sweet potato cornbread, don’t skip these key tips:

• Roast, don’t boil your sweet potato to concentrate its flavor and reduce moisture
• Room temperature ingredients will incorporate more evenly
• Don’t overmix the batter – a few lumps are okay and will result in a more tender cornbread
• Preheat your cast iron skillet before adding the batter for a crispy, golden crust
• Check for doneness early as ovens vary – cornbread should be golden but still moist inside

Mix It Up

This versatile cornbread recipe welcomes creative variations:

• Add 1/2 cup toasted pecans or walnuts for delightful crunch
• Mix in 1/3 cup dried cranberries for festive holiday cornbread
• Stir in 1 tablespoon of orange zest for bright citrus notes
• Incorporate 1/2 cup of cream-style corn for extra moisture and texture
• For a savory-sweet balance, add 1/4 cup crumbled crispy bacon

Perfect Partners

Serve your Cinnamon Honey Sweet Potato Cornbread alongside:

• Hearty chili or spicy black bean soup
• Thanksgiving turkey and all the fixings
• Smoky barbecued meats
• Southern-style collard greens
• Maple-glazed ham
• Butternut squash soup
• Morning coffee as a breakfast treat

Busy Day Hero

When time is tight but you still crave homemade goodness:

• Roast and mash sweet potato up to 3 days ahead
• Mix dry ingredients the night before and store in an airtight container
• Make the cinnamon honey butter in advance and refrigerate
• Use canned sweet potato puree (not pie filling) in a pinch
• Double the recipe and freeze half for future meals

Work Ahead

This cornbread is perfect for meal prep:

• Bake and cool completely, then wrap individual pieces in plastic wrap
• Prepare the cinnamon honey butter in small containers for grab-and-go portions
• Mix and store dry ingredients in advance – just add wet ingredients when ready to bake
• Pre-measure wet ingredients (except eggs) and refrigerate overnight

Save Some For Later

Leftover cornbread? Lucky you! Here’s how to store it:

• Counter: 1-2 days in an airtight container
• Refrigerator: Up to 1 week wrapped tightly
• Freezer: Up to 3 months when double-wrapped in plastic and foil
• Cinnamon honey butter: Refrigerate up to 2 weeks or freeze for 3 months

Everyone’s Happy

This crowd-pleasing cornbread satisfies various preferences:

• For kids: The natural sweetness and cinnamon flavor make it appealing to young palates
• For traditionalists: The texture and cornmeal base maintain cornbread’s essential character
• For sweet-tooths: The honey butter adds indulgence without overwhelming sweetness
• For health-conscious guests: Sweet potatoes add nutrition to a comfort food classic

Good For You Too

Beyond delicious flavor, this cornbread offers nutritional benefits:

• Sweet potatoes provide beta-carotene, fiber, and vitamins A and C
• Using honey instead of refined sugar adds trace minerals
• Cinnamon may help regulate blood sugar levels
• Buttermilk is lower in fat than cream while adding protein and calcium
• Eggs contribute protein and essential nutrients

Easy Clean Up

Keep kitchen mess to a minimum with these smart approaches:

• Use a single bowl for dry ingredients and another for wet ingredients
• Line your baking pan with parchment paper for effortless removal
• Mix cinnamon honey butter in the same bowl used for wet ingredients
• Measure sticky ingredients like honey after the melted butter using the same measuring cup
• Let the cast iron skillet cool before cleaning to prevent warping

Switch It Up

Transform your cornbread for different meals and occasions:

• Breakfast: Top with a fried egg and avocado slices
• Brunch: Cube and toast for a unique French toast base
• Lunch: Split and use as the foundation for an open-faced sandwich
• Dinner: Crumble into stuffing for poultry
• Dessert: Top warm cornbread with vanilla ice cream and a drizzle of maple syrup

Simply Perfect

What makes this Cinnamon Honey Butter Sweet Potato Cornbread simply perfect is its balance. The earthy sweetness of sweet potato meets the grainy texture of cornmeal. Warm cinnamon complements the natural honey notes. It’s homey enough for weeknight dinners yet special enough for holiday gatherings. This cornbread bridges the gap between sweet and savory, offering versatility few other side dishes can match. Its simplicity belies its sophisticated flavor profile, making it simply perfect for any occasion.

FAQs

Can I use canned sweet potatoes instead of fresh?

Yes! Drain and rinse canned sweet potatoes to remove excess syrup, then mash. Make sure you’re using plain sweet potatoes, not candied yams or sweet potato pie filling.

How can I make this recipe gluten-free?

Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. The cornmeal is naturally gluten-free, but double-check the packaging to ensure it wasn’t processed in a facility with wheat products.

Can I make this dairy-free?

Absolutely! Replace butter with coconut oil or a plant-based butter alternative, and substitute buttermilk with any plant milk mixed with 1 tablespoon of vinegar or lemon juice.

My cornbread is too crumbly. What went wrong?

Crumbly cornbread usually results from too little moisture or fat. Make sure your sweet potato is well-mashed and moist, and don’t reduce the butter in the recipe.

Can I make this in muffin tins instead?

Yes! Fill greased or lined muffin tins about 2/3 full and reduce baking time to 15-18 minutes. This will yield approximately 12-14 muffins.

How do I know when cornbread is fully baked?

Insert a toothpick into the center – it should come out clean or with a few moist crumbs. The edges will pull away slightly from the pan, and the top will be golden brown.

Is there a way to make this cornbread less sweet?

Reduce the brown sugar to 2 tablespoons and use only 1 tablespoon of honey in the batter. You’ll still get the sweet potato flavor without as much sweetness.

Conclusion

This Cinnamon Honey Butter Sweet Potato Cornbread represents the perfect marriage of traditional comfort food and innovative flavor combinations. By incorporating sweet potato into classic cornbread, you’ve elevated a simple side dish into something memorable that family and friends will request time and again. The warm notes of cinnamon and the richness of honey butter transform this cornbread into a versatile offering that transitions seamlessly from casual weeknight dinners to holiday feasts. What makes this recipe truly special is its balance of sweetness, texture, and heartiness – qualities that make cornbread a beloved staple in kitchens everywhere. Whether you’re a cornbread connoisseur or trying it for the first time, this recipe promises a delightful culinary experience that honors tradition while embracing new possibilities.