Cinnamon Honey Butter Sweet Potato Cornbread Recipe

Warm, buttery, and delightfully plush, this Cinnamon Honey Butter Sweet Potato Cornbread is destined to become your new obsession for cozy gatherings and family dinners. Sweet potato brings a natural, earthy sweetness and vibrant color, while the topping—cinnamon honey butter—melts into each golden slice for a bite that’s comforting yet anything but boring. The best part? It’s at home on the holiday table but simple enough for weeknight cravings. Once you try Cinnamon Honey Butter Sweet Potato Cornbread, you’ll find yourself making it for every excuse you can imagine.

Ingredients You’ll Need

Every irresistible bite of Cinnamon Honey Butter Sweet Potato Cornbread starts with pantry staples and a couple of fresh twists. Each ingredient plays a unique role, so don’t skip a thing—this is what creates the flavor, color, and featherlight crumb that makes this recipe unforgettable.

• Mashed sweet potato: Adds moistness, subtle sweetness, and gorgeous golden color—cook, mash, and cool before measuring.
• Yellow cornmeal: For classic cornbread texture and a hint of rustic crunch; stone-ground is wonderful if available.
• All-purpose flour: Provides structure, keeping the cornbread light and tender.
• Granulated sugar: Balances and boosts the natural sweetness from the sweet potato and honey.
• Baking powder: Essential for lift and an airy crumb—make sure yours is fresh for the perfect rise.
• Salt: Just enough to enhance every flavor and balance the sweetness.
• Ground cinnamon: Infuses gentle warmth and a cozy, aromatic undertone throughout.
• Whole milk: Adds richness and helps create a soft, moist crumb.
• Vegetable oil or melted butter: Either option works! Oil gives a tender, lighter texture; butter adds classic depth.
• Large eggs: Bind everything together and add lusciousness.
• Honey: A double-duty ingredient, weaving floral sweetness through both the batter and cinnamon butter.
• Unsalted butter (for cinnamon honey butter): Softened for the silkiest whipped spread you’ll crave on every bite.
• Pinch of salt (for cinnamon honey butter): A little salt sharpens and balances the flavors of the sweet, creamy butter.

How to Make Cinnamon Honey Butter Sweet Potato Cornbread

Step 1: Preheat & Prep Your Pan

Start by heating your oven to 375°F (190°C) so it’s ready to work its magic. Lightly grease an 8×8-inch baking dish or line it with parchment paper for easy removal. This simple step guarantees you’ll lift out each gooey, buttery square without any fuss.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and ground cinnamon. Whisking thoroughly distributes the leavening and spices, ensuring every bite bursts with flavor and rises evenly for that classic, domed cornbread top.

Step 3: Combine the Wet Ingredients

In a separate bowl, mash your cooked sweet potato until silky smooth—no lumps! Pour in the milk, oil (or melted butter), eggs, and honey. Whisk until everything melds into a creamy, golden base. This is where that signature sweetness and unbeatable moisture of Cinnamon Honey Butter Sweet Potato Cornbread is born.

Step 4: Gently Mix Wet & Dry Together

Pour your wet mixture over the dry ingredients and gently stir with a spatula just until you see no visible flour. Don’t overmix! A few tiny lumps or streaks are perfectly fine. Overworking the batter is the easiest way to end up with dense, gummy bread rather than the dreamy, tender squares you crave.

Step 5: Transfer Batter & Bake

Scrape the batter into your prepared baking dish, smoothing the top with a spatula so it bakes up evenly. Bake for 25–30 minutes, just until the edges turn a deep golden brown and a toothpick poked in the center comes out clean or with only a few moist crumbs. Avoid overbaking—the secret to extraordinary Cinnamon Honey Butter Sweet Potato Cornbread is preserving its pillowy crumb!

Step 6: Make the Cinnamon Honey Butter

While your cornbread is baking (or while it cools slightly), beat softened butter with honey, cinnamon, and a pinch of salt in a small bowl. Whip until fluffy and smooth. Let it stay at room temperature for cloudlike spreadability, or chill if you prefer a firmer, sliceable butter.

Step 7: Cool & Serve

Let your cornbread cool in the pan for 8–10 minutes so it sets and slices cleanly. After that, cut into generous squares and immediately slather with the cinnamon honey butter you just whipped up. There’s nothing quite like that moment when the cinnamon-studded butter melts into the warm, golden crumb!

How to Serve Cinnamon Honey Butter Sweet Potato Cornbread

Garnishes

Dress up each square with an extra swirl of cinnamon honey butter and a little sprinkle of flaky sea salt or ground cinnamon on top. For festive occasions, a handful of toasted pecans adds a touch of crunch and an irresistible visual flair.

Side Dishes

This Cinnamon Honey Butter Sweet Potato Cornbread pairs beautifully with everything from smoky barbecue chicken and hearty chili to roasted vegetables or holiday hams. It’s especially wonderful alongside a bowl of thick, comforting soup—the cornbread soaks up the stew while adding a touch of sweetness.

Creative Ways to Present

Don’t be afraid to think outside the pan! Try cutting your cornbread into wedges instead of squares and serve in a basket lined with a warm towel. Or make mini versions in a muffin tin for portable treats at a picnic or potluck. For a stunning brunch platter, layer slices with cinnamon honey butter and sharp cheddar—unexpected, but truly delicious!

Make Ahead and Storage

Storing Leftovers

Let leftover cornbread cool completely, then store wrapped in foil or an airtight container at room temperature for up to two days. This keeps slices moist while preserving that soft, delicate crumb.

Freezing

Cinnamon Honey Butter Sweet Potato Cornbread freezes beautifully. Wrap slices individually (or the whole slab) tightly in plastic, then foil, and freeze for up to three months. For best results, thaw overnight in the fridge—this prevents condensation and sogginess.

Reheating

To revive your cornbread to fresh-out-of-the-oven glory, place slices on a baking sheet, cover lightly with foil, and warm in a 300°F (150°C) oven for about 10 minutes. If you’re in a hurry, zap a piece in the microwave for 15–30 seconds. Always spread with more cinnamon honey butter right after reheating for maximum indulgence!

FAQs

Can I use canned sweet potato instead of fresh?

Yes, absolutely! Just drain canned sweet potatoes or yams well, mash until perfectly smooth, and measure out exactly one cup. Keep in mind that canned options can be a tad sweeter, so taste your batter and reduce the added sugar a bit if you prefer a more balanced sweetness.

Can I bake this as muffins instead of in a pan?

For single-serve treats, Cinnamon Honey Butter Sweet Potato Cornbread is fantastic as muffins. Simply divide the batter evenly among a greased or lined muffin tin and bake at 375°F (190°C) for about 15–18 minutes or until a toothpick comes out clean. They’re perfectly portable and just as satisfying!

How do I make this recipe gluten-free?

No problem! Swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. The texture might become a bit more tender or delicate, but the flavor and that signature honey-cinnamon glow will still shine through.

What can I use instead of honey?

Maple syrup is a phenomenal swap—use it in both the batter and the cinnamon butter for an even deeper, autumn-inspired sweetness. You could also try agave nectar or your preferred liquid sweetener, adjusting the quantity to taste.

Can I make this cornbread vegan?

Absolutely! Use flax “eggs” (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let it sit and thicken), plant-based milk, and your favorite vegan butter. With these swaps, your Cinnamon Honey Butter Sweet Potato Cornbread will still be just as moist, fragrant, and melt-in-your-mouth delicious.

Final Thoughts

If you love a cozy, sweet-savory side that steals the show, I can’t recommend Cinnamon Honey Butter Sweet Potato Cornbread enough! Everything comes together in under an hour, and your kitchen will smell like pure comfort. Don’t wait for a holiday—treat yourself and let this become your new go-to recipe for every gathering, lunchbox, or simple snack. Happy baking!

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