Cinnamon Honey Butter Sweet Potato Cornbread

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Cinnamon Honey Butter Sweet Potato Cornbread – Moist, Spiced & Southern-Inspired

This golden cornbread is infused with mashed sweet potato, warm cinnamon, and a touch of honey—then slathered with whipped cinnamon honey butter for the ultimate comfort bite.

Introduction: A Cozy Twist on Classic Cornbread

Cornbread is a staple in Southern kitchens, but this version takes it to a whole new level. By adding mashed sweet potato, honey, and cinnamon, you get a moist, tender crumb with just the right balance of sweet and savory. And the real magic? That creamy cinnamon honey butter melting over a warm slice.

Whether you’re serving it with chili, roasted chicken, or enjoying it as a standalone treat, this Sweet Potato Cornbread is a must-bake for fall and beyond.

Ingredients Breakdown

Let’s take a closer look at what makes this cornbread so irresistible:

For the Sweet Potato Cornbread:

  • Mashed sweet potato (1 cup / about 1 medium)
    Adds moisture, natural sweetness, and a beautiful golden hue.
  • Yellow cornmeal (1 cup)
    Classic cornbread texture and flavor.
  • All-purpose flour (1 cup)
    Balances the cornmeal for a tender crumb.
  • Granulated sugar (¼ cup)
    Lightly sweetens the batter.
  • Baking powder (1 tbsp)
    Helps the cornbread rise and stay fluffy.
  • Salt (½ tsp)
    Enhances all the flavors.
  • Ground cinnamon (½ tsp)
    Adds warmth and depth.
  • Whole milk (½ cup)
    Moistens the batter and adds richness.
  • Vegetable oil or melted butter (⅓ cup)
    Keeps the cornbread soft and flavorful.
  • Eggs (2 large)
    Bind the ingredients and add structure.
  • Honey (2 tbsp)
    Adds floral sweetness and complements the sweet potato.

For the Cinnamon Honey Butter:

  • Unsalted butter (½ cup, softened)
    Creamy and rich—perfect for spreading.
  • Honey (2 tbsp)
    Sweet and smooth.
  • Ground cinnamon (½ tsp)
    Adds cozy spice.
  • Pinch of salt
    Balances the sweetness and enhances flavor.

Optional: Add a splash of vanilla or a dash of nutmeg for extra flair.

Equipment Needed

  • Mixing bowls
  • Whisk or electric mixer
  • Measuring cups and spoons
  • 8×8-inch baking dish
  • Parchment paper (optional)
  • Spatula
  • Oven

Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat oven to 375°F (190°C).

Grease an 8×8-inch baking dish or line with parchment paper.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together:

  • 1 cup cornmeal
  • 1 cup flour
  • ¼ cup sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon

Step 3: Mix Wet Ingredients

In a separate bowl, combine:

  • 1 cup mashed sweet potato
  • ½ cup milk
  • ⅓ cup oil or melted butter
  • 2 eggs
  • 2 tbsp honey

Whisk until smooth and well combined.

Step 4: Combine & Bake

Add wet mixture to dry ingredients.

Stir just until combined—do not overmix.

Pour batter into prepared baking dish.

Bake for 25–30 minutes, until:

  • Top is golden
  • Toothpick inserted in center comes out clean

Let cool slightly before slicing.

Step 5: Make Cinnamon Honey Butter

In a small bowl, mix:

  • ½ cup softened butter
  • 2 tbsp honey
  • ½ tsp cinnamon
  • Pinch of salt

Whip until smooth and creamy.

Keep at room temperature or refrigerate until ready to serve.

Step 6: Serve

Slice warm cornbread and spread generously with cinnamon honey butter.

Enjoy immediately for best flavor and texture.

Yields:

  • 9–12 squares

Presentation Tip: Serve on a rustic board with a drizzle of honey and a sprinkle of cinnamon.

Serving Suggestions

Perfect for:

  • Fall dinners
  • Thanksgiving sides
  • Brunch spreads
  • Cozy snacks

Pair with:

  • Roasted chicken or turkey
  • Chili or stew
  • A cup of spiced tea or cider

Tip: Toast leftovers and top with butter and maple syrup for a breakfast treat.

Variations to Try

Want to make it your own? Try these delicious twists:

Jalapeño Cheddar

Add diced jalapeños and shredded cheddar to the batter.

Apple Spice

Fold in chopped apples and a dash of nutmeg.

Coconut Honey

Use coconut oil and add shredded coconut to the batter.

Vegan Version

Use plant-based milk, egg replacer, and dairy-free butter.

Storage and Make-Ahead Tips

  • Make-Ahead: Bake cornbread up to 1 day in advance. Store covered at room temp.
  • Refrigerate: Store leftovers in airtight container for up to 4 days.
  • Freeze: Freeze slices for up to 2 months. Thaw and reheat before serving.

Tip: Reheat in oven at 325°F for 10 minutes or microwave for 15 seconds.

Nutrition Notes (Per Square, ~1 of 12)

  • Calories: ~180
  • Protein: ~3g
  • Carbohydrates: ~22g
  • Fat: ~9g
  • Sugar: ~8g
  • Sodium: ~200mg
  • Fiber: ~1g

This cornbread is:

  • Moist and tender
  • Sweet and spiced
  • Perfectly portioned
  • Great for sharing

Final Thoughts

This Cinnamon Honey Butter Sweet Potato Cornbread is more than just a side dish—it’s a celebration of fall flavors, Southern comfort, and the joy of baking. Whether you’re serving it at a holiday table or enjoying it with a cozy meal, it’s guaranteed to impress and satisfy.

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