There’s something truly special about warm, homemade cornbread—especially when it’s bursting with the sweet, earthy flavor of sweet potatoes and topped with a generous spread of cinnamon honey butter. This Cinnamon Honey Butter Sweet Potato Cornbread is the ultimate comfort food, perfect for cozy dinners, holiday feasts, or just treating yourself on a chilly day.
Whether you’re a beginner in the kitchen or a seasoned home cook, this recipe is easy to follow and guaranteed to impress. The result? Moist, fluffy cornbread with just the right balance of sweetness and spice. Let’s dive in and make something delicious.
Ingredients
For the Cornbread:
- 1 cup mashed sweet potatoes (about 1 large sweet potato)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar or honey
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup milk or buttermilk
- 1/4 cup melted butter
For the Cinnamon Honey Butter:
- 1/2 cup (1 stick) unsalted butter, softened
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- Pinch of salt
Step-by-Step Instructions
1. Prepare the Sweet Potatoes
First, cook your sweet potatoes. You can either boil or bake them until they’re tender. Once cooked, peel and mash them until smooth. Let them cool slightly.
Tip: This step can be done ahead of time to save time later.
2. Mix Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, flour, sugar (or honey), baking powder, and salt. This ensures everything is evenly distributed.
3. Mix Wet Ingredients
In another bowl, whisk the eggs, milk (or buttermilk), and melted butter. Stir in the mashed sweet potatoes until well combined.
4. Combine and Pour
Slowly add the dry ingredients into the wet mixture, stirring until just combined. Don’t overmix—this keeps your cornbread light and fluffy.
Pour the batter into a greased 8×8-inch baking pan or skillet. Smooth the top.
5. Bake
Bake at 375°F (190°C) for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let it cool for about 10 minutes before slicing.
6. Make Cinnamon Honey Butter
While the cornbread bakes, prepare the butter. In a small bowl, combine softened butter, honey, cinnamon, and a pinch of salt. Mix until creamy and smooth.
7. Serve and Enjoy!
Serve warm slices of cornbread with a generous spread of cinnamon honey butter. The butter melts into the bread, creating a dreamy bite every time.
Tips for Perfect Cornbread
- Don’t Overmix: Stir until just combined for a soft texture.
- Use Buttermilk: It adds tang and helps the cornbread stay moist.
- Add Extras: For a twist, fold in chopped pecans or a drizzle of maple syrup into the batter.
Frequently Asked Questions
Southern cornbread is usually savory with little or no sugar and often includes buttermilk. Sweet cornbread has sugar or honey and a cake-like texture. This recipe blends the two with sweet potatoes and cinnamon honey butter.
Yes! Cinnamon brings out the natural sweetness of sweet potatoes and adds warm, cozy flavor—perfect for fall and winter.
You don’t need to soak sweet potatoes for this recipe. Soaking is used for crispy roasted potatoes. For cornbread, simply cook and mash them.
Buttermilk is better for a tangy flavor and moist texture, but regular milk works too. You can make a quick substitute by adding a splash of vinegar or lemon juice to milk.
Let’s try it
This Cinnamon Honey Butter Sweet Potato Cornbread is more than just a side dish—it’s a comfort food experience. With its rich flavor, fluffy texture, and the irresistible topping of cinnamon honey butter, it’s sure to become a family favorite.
Ready to give it a try? Whip up a batch, grab your favorite drink, and enjoy the warmth and joy of homemade cornbread.
If you make this recipe, share your thoughts in the comments or tag us on social media. Happy baking!
More
Looking for more comforting and delicious ideas? You’ll love this twist on cornbread — check out the Sweet Potato Cornbread and Sweet Potato Cornbread 2 recipes for additional variations that bring rich, earthy flavors to the table. For pairing ideas, try this savory side like Smoked Boneless Chicken Thighs or the delightful Southern-Style Honey Butter Cornbread Poppers for bite-sized goodness. Need a handy tool to measure your ingredients? Explore King Arthur Baking’s tools or get nutrition details from MyFitnessPal’s Recipe Calculator. These resources not only complement your baking journey but also ensure your Cinnamon Honey Butter Sweet Potato Cornbread turns out perfectly every time.
Cinnamon Honey Butter Sweet Potato Cornbread
Equipment
- Mixing Bowl
- 8×8-inch Baking Pan or Skillet
- Whisk
Ingredients
Cornbread
- 1 cup mashed sweet potatoes about 1 large sweet potato
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar or honey
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup milk or buttermilk
- 1/4 cup melted butter
Cinnamon Honey Butter
- 1/2 cup unsalted butter softened
- 2 tbsp honey
- 1 tsp ground cinnamon
- pinch of salt
Instructions
- Cook sweet potatoes by boiling or baking. Peel and mash until smooth. Let cool slightly.
- Whisk together cornmeal, flour, sugar or honey, baking powder, and salt in a mixing bowl.
- In another bowl, whisk eggs, milk, and melted butter. Stir in the mashed sweet potatoes.
- Combine dry ingredients with wet ingredients and stir until just combined. Pour into greased 8×8-inch baking pan or skillet.
- Bake at 375°F (190°C) for 25–30 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes.
- Mix softened butter, honey, cinnamon, and pinch of salt in a small bowl until smooth.
- Serve cornbread warm with a generous spread of cinnamon honey butter.