Cinnamon Honey Butter Sweet Potato Cornbread Recipe

Cinnamon Honey Butter Sweet Potato Cornbread is the kind of comfort food that brings people running to the kitchen the moment it comes out of the oven. Sweet potatoes lend just the right touch of sweetness and golden color, while cornmeal gives each bite that classic, slightly crumbly cornbread texture we all crave. The real magic is the cinnamon honey butter—swirled on warm slices, it tastes like autumn wrapped in a hug. This recipe’s perfect for family dinners, holiday tables, or whenever you want to treat yourself to something truly irresistible.

Ingredients You’ll Need

Get ready for simple, everyday ingredients that transform into something spectacular. Every component here plays a role—sweet potato for moisture, cornmeal for crunch, cinnamon and vanilla for warmth, and that buttery honey swirl for pure decadence.

• Mashed Sweet Potato: Adds moisture, natural sweetness, and a gorgeous golden-orange hue—make sure it’s silky smooth for the best texture.
• Yellow Cornmeal: Gives that iconic cornbread crumb and amplifies the comforting flavor.
• All-Purpose Flour: Lightens up the bread, helping it rise and creating a tender bite.
• Granulated Sugar: Balances the earthiness of the cornmeal and boosts the sweet potato’s flavor.
• Baking Powder: Ensures the cornbread rises beautifully every time.
• Baking Soda: Works with the buttermilk and sweet potato to add extra lift.
• Cinnamon: Brings warmth and coziness—delicious in the batter and in the dreamy honey butter.
• Salt: Just a pinch intensifies every other flavor in the pan.
• Large Eggs: Help bind everything together and give the bread a delicate structure.
• Buttermilk: Adds tang and softness, making every bite extra moist and delicious.
• Unsalted Butter: A double-duty star, adding richness to the batter and creating the luscious spread.
• Vanilla Extract: Rounds out the flavors with its irresistible aroma and depth.
• Honey: The secret to the creamiest, dreamiest cinnamon honey butter—don’t skimp!

How to Make Cinnamon Honey Butter Sweet Potato Cornbread

Step 1: Prepare the Sweet Potato

Start by piercing your sweet potato with a fork in a few places, then pop it in the microwave for 6-8 minutes. Once it’s fork-tender and cool enough to handle, peel and mash it until there are no lumps left. You want it velvety smooth, since this is what gives our Cinnamon Honey Butter Sweet Potato Cornbread its signature texture and subtle sweetness.

Step 2: Mix the Dry Ingredients

Grab a large bowl and whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, cinnamon, and salt. Blending the dry ingredients thoroughly ensures your bread rises evenly and tastes perfectly balanced in every bite.

Step 3: Blend the Wet Ingredients

In a separate bowl, combine your prepared mashed sweet potato, lightly beaten eggs, buttermilk, melted butter, and vanilla extract. Whisk until everything is smooth, creamy, and fully incorporated. This step is where all the moisture and richness begins to build.

Step 4: Combine the Batter

Now bring both mixtures together by gently folding the wet into the dry ingredients. Stir just until combined—overmixing will make your Cinnamon Honey Butter Sweet Potato Cornbread tough, so stop as soon as you see no more streaks of flour. Your batter should be thick, lightly golden, and irresistible already.

Step 5: Bake the Cornbread

Preheat your oven to 375°F (190°C). Grease an 8×8-inch square baking dish or a cast-iron skillet for that rustic, golden-edged bottom. Pour the batter in and spread it evenly. Bake for 25-30 minutes, or until a toothpick poked into the center comes out clean, with maybe a few sweet crumbs clinging to it.

Step 6: Make the Cinnamon Honey Butter

While your cornbread is baking and making the whole house smell amazing, beat together the softened butter, honey, and cinnamon in a small bowl. Whisk until it’s fluffy and creamy. Transfer this to a cute ramekin and pop it in the fridge until you’re ready to slather it onto your creation.

Step 7: Cool, Slice, and Serve

When the cornbread is done, let it cool for at least 10 minutes. This makes it easier to slice without crumbling everywhere (though a little mess is part of the fun). Serve warm, with the cinnamon honey butter melting on top of each piece—this is the signature move of Cinnamon Honey Butter Sweet Potato Cornbread!

How to Serve Cinnamon Honey Butter Sweet Potato Cornbread

Garnishes

For that picture-perfect finishing touch, consider a sprinkle of cinnamon, a dusting of powdered sugar, or a drizzle of honey over the buttered slices. A sprig of fresh thyme or rosemary adds an earthy pop of color and aroma that plays beautifully with the sweetness, making your Cinnamon Honey Butter Sweet Potato Cornbread look as inviting as it tastes.

Side Dishes

This cornbread sings when served with hearty meals like chili, roasted chicken, or barbecue. It also shines alongside a bowl of soup or a harvest salad—the flavors are versatile enough to fit in wherever you need a touch of cozy, comforting goodness.

Creative Ways to Present

Cut your Cinnamon Honey Butter Sweet Potato Cornbread into squares, wedges, or even use cookie cutters for festive shapes at brunches or parties. Stack slices on a platter with small bowls of extra cinnamon honey butter, or bake mini muffins for grab-and-go treats that guests of any age love.

Make Ahead and Storage

Storing Leftovers

Once cooled, keep any leftover Cinnamon Honey Butter Sweet Potato Cornbread in an airtight container at room temperature for up to two days. For longer freshness, refrigerate—it will stay moist and delicious for up to five days. Store the cinnamon honey butter separately, covered and chilled.

Freezing

Cornbread freezes well! Wrap individual slices in plastic wrap, then foil, and tuck them in a freezer bag. They’ll stay fresh for up to three months. The cinnamon honey butter can be frozen in a sealed container too, just thaw both at room temperature before serving.

Reheating

For best results, warm leftover cornbread in a 300°F (150°C) oven for about 10 minutes—it revives the texture beautifully. You can also microwave slices for about 15-20 seconds. Add your cinnamon honey butter after reheating so it melts into every nook and cranny.

FAQs

Can I use canned sweet potato purée instead of fresh?

Yes, canned sweet potato purée works just fine—just ensure it’s pure sweet potato with no added sugar or spices. The texture might be slightly softer, but the Cinnamon Honey Butter Sweet Potato Cornbread will still taste delicious.

Is there a gluten-free version of this recipe?

Absolutely! Swap the all-purpose flour for your favorite gluten-free blend (make sure it contains xanthan gum or add a teaspoon yourself) and double-check that your cornmeal and baking powder are gluten-free. The results are just as delightful.

What can I use instead of buttermilk?

If you’re out of buttermilk, simply mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar. Let it sit for a few minutes to curdle, then use as directed. Your Cinnamon Honey Butter Sweet Potato Cornbread will stay just as tender and moist!

Can I make this ahead for a party?

Definitely! Bake the cornbread the day before, and whip up the cinnamon honey butter in advance too. Store both separately, and warm the cornbread before serving for that just-baked magic everyone loves.

My cornbread turned out crumbly—how do I fix that?

A little crumble is part of the cornbread charm, but if it’s too much, try adding an extra tablespoon of buttermilk or a spoonful more mashed sweet potato next time. Also, be careful not to overbake, as that can dry it out.

Final Thoughts

If you’re looking for an easy way to make any meal feel like a celebration, Cinnamon Honey Butter Sweet Potato Cornbread is the golden ticket. Warm, spiced, and just the right kind of sweet, it’s the kind of homemade treat that brings family and friends together—don’t be surprised when it disappears faster than you can say “save me a slice!”

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