Cinnamon Honey Butter Sweet Potato Cornbread

Introduction

If you’ve been searching for a cornbread recipe that goes beyond the basics, you’ve found it. This Cinnamon Honey Butter Sweet Potato Cornbread is warm, golden, and packed with flavor. The sweet potatoes give it natural moisture and richness, while cinnamon honey butter adds a melt-in-your-mouth sweetness that feels like a hug in every bite. Perfect for holidays, Sunday dinners, or simply when you’re craving a homemade treat, this recipe strikes the perfect balance between classic comfort food and a unique twist.

My recipe story

This recipe was inspired by a cozy autumn evening when I wanted something comforting yet slightly different from traditional cornbread. Sweet potatoes were sitting on my counter, and I knew they could add just the right amount of sweetness and moisture. Paired with cinnamon honey butter, it quickly became a favorite at family gatherings. Over time, I’ve adjusted the measurements to create a soft, fluffy crumb with just enough sweetness to satisfy without overwhelming the natural corn flavor. It’s now one of those recipes I reach for when I want to bring something special to the table.

Ingredient breakdown

The beauty of this recipe lies in its balance of wholesome ingredients. Sweet potatoes provide natural sweetness and moisture, eliminating the need for too much added sugar. Their soft texture blends seamlessly into the batter, ensuring a tender crumb that won’t dry out like some cornbreads can.

Cornmeal delivers that classic, slightly grainy texture we all know and love, while all-purpose flour helps lighten the structure, creating a bread that’s both hearty and fluffy. A touch of baking powder and baking soda ensures just the right rise. Milk and eggs bind everything together, while melted butter adds richness and depth of flavor. Finally, cinnamon honey butter ties the recipe together, bringing warmth and sweetness in every spreadable bite.

This combination makes the cornbread comforting yet special, giving it that “wow” factor without requiring difficult or expensive ingredients. It’s a smart, flavorful upgrade to a beloved classic.

Equipment you’ll need

• Large mixing bowls
• Whisk
• Measuring cups and spoons
• Rubber spatula
• 8×8-inch baking pan or cast-iron skillet
• Potato masher or fork (for mashing sweet potatoes)
• Oven mitts

Step-by-step directions

Step 1: Prepare the sweet potatoes. Start by boiling or roasting your sweet potatoes until tender. Mash them thoroughly until smooth with no lumps, as this will help the batter mix evenly. Allow the mashed sweet potatoes to cool slightly before adding them to the other ingredients to avoid scrambling the eggs later.

Step 2: Preheat your oven. Set your oven to 375°F (190°C) and grease an 8×8-inch baking pan or cast-iron skillet. This step ensures your cornbread won’t stick and helps achieve that beautifully golden crust that makes cornbread so irresistible.

Step 3: Mix dry ingredients. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and a touch of cinnamon. This evenly distributes the leavening agents and prevents clumps, giving you a consistent texture in every bite.

Step 4: Combine wet ingredients. In another bowl, whisk together the mashed sweet potatoes, eggs, milk, melted butter, and honey until smooth. This creates a rich, creamy base that will keep your cornbread soft and flavorful.

Step 5: Bring everything together. Slowly fold the wet mixture into the dry mixture using a rubber spatula. Stir gently until just combined; overmixing can lead to tough cornbread. The batter should be thick yet pourable.

Step 6: Bake. Pour the batter into your prepared pan or skillet, smoothing the top with a spatula. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cornbread cool for 10 minutes before slicing to allow the structure to set.

Step 7: Prepare the cinnamon honey butter. While the cornbread cools, whip together softened butter, honey, and cinnamon until fluffy and well combined. Serve alongside warm slices for the ultimate flavor pairing.

Variations & substitutions

This recipe is flexible, so don’t hesitate to adjust it to your preferences. You can replace the all-purpose flour with whole wheat flour for a nuttier taste and added fiber. For a dairy-free version, use almond or oat milk and substitute coconut oil for butter. If you prefer spicier flavors, add a pinch of cayenne pepper or chopped jalapeños to the batter for a sweet-and-spicy twist. For an extra indulgent option, sprinkle shredded cheddar cheese on top before baking to create a cheesy crust that complements the sweetness beautifully.

Storage, freezing & make-ahead

Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To freeze, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag for up to 2 months. Reheat in the microwave or oven until warm. If you want to prepare ahead for a gathering, bake the cornbread the day before and reheat it in the oven at 300°F (150°C) for 10 minutes before serving with fresh cinnamon honey butter.

Serving ideas & pairings

This cornbread pairs beautifully with hearty mains like chili, barbecue, or roasted chicken. It’s also a delicious side for holiday dinners, especially Thanksgiving, where it complements turkey and stuffing perfectly. For breakfast, serve it warm with scrambled eggs and a drizzle of honey. You can even cube leftovers to use in a savory bread pudding or stuffing, giving you multiple ways to enjoy this recipe beyond its initial bake.

FAQ

Can I use canned sweet potatoes instead of fresh? Yes, just be sure to drain and mash them well before using.

Do I have to use honey in the butter? No, maple syrup is a great alternative and adds a slightly different flavor profile.

Can I double the recipe? Absolutely—just bake in a 9×13-inch pan and adjust the baking time slightly.

How do I know when the cornbread is done? A toothpick inserted into the center should come out clean or with just a few crumbs.

Is this recipe gluten-free? Not as written, but you can substitute a gluten-free flour blend for the all-purpose flour.

Final thoughts

This Cinnamon Honey Butter Sweet Potato Cornbread is more than just a side dish—it’s a celebration of comforting flavors with a touch of sweetness that elevates any meal. Whether you’re serving it alongside a bowl of chili, adding it to your holiday spread, or enjoying it with your morning coffee, it’s sure to become a go-to recipe in your kitchen. Simple, versatile, and delicious, this cornbread will quickly earn a spot in your collection of favorite homemade bakes.

Cinnamon Honey Butter Sweet Potato Cornbread

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• Author: Sarah White
• Total Time: 45 minutes
• Yield: 9 servings
• Diet: Vegetarian

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Description

Moist, tender cornbread infused with mashed sweet potatoes and topped with cinnamon honey butter. A cozy twist on a classic side dish.

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Ingredients

• 1 cup mashed sweet potatoes

• 1 cup yellow cornmeal
• 1 cup all-purpose flour

• 1/4 cup honey

• 1/2 cup milk
• 2 large eggs

• 1/4 cup melted butter

• 1 tsp baking powder
• 1/2 tsp baking soda

• 1/2 tsp salt

• 1/2 tsp ground cinnamon
• For the cinnamon honey butter: 1/2 cup softened butter, 2 tbsp honey, 1/2 tsp cinnamon

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Instructions

1. Preheat oven to 375°F (190°C) and grease an 8×8-inch pan or skillet.

2. In a bowl, whisk cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, mix mashed sweet potatoes, eggs, milk, melted butter, and honey until smooth.

4. Fold wet mixture into dry mixture until just combined; do not overmix.

5. Pour batter into the pan and bake 25–30 minutes, until a toothpick comes out clean.
6. Whip butter, honey, and cinnamon together until fluffy. Serve cornbread warm with the honey butter.

Notes

Store in an airtight container for 2 days at room temperature or up to 5 days refrigerated. Freeze slices for up to 2 months. Reheat before serving for best flavor.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American