Cinnamon Honey Butter Sweet Potato Cornbread Recipe

If you’ve ever dreamed of the perfect cozy treat that brings a beautiful balance of warmth, sweetness, and comfort to your table, then you absolutely need to try this Cinnamon Honey Butter Sweet Potato Cornbread. This irresistible recipe combines the natural sweetness and velvety texture of mashed sweet potatoes with the classic, crumbly goodness of cornbread, all elevated by a luscious cinnamon honey butter that melts on every warm slice. It’s the kind of dish that invites you to slow down, savor every bite, and share a little joy with those around you.

Ingredients You’ll Need

Simple ingredients, each playing a starring role in creating the perfect texture and flavor, make this recipe such a delight. From the hearty yellow cornmeal that gives a pleasant grainy crumb, to the subtle sweetness and moisture of mashed sweet potato, every ingredient is thoughtfully chosen to build layers of taste and color.

• 1 cup mashed sweet potato: Adds natural sweetness and moisture for tender, rich cornbread.
• 1 cup yellow cornmeal: Provides that essential cornbread texture and rustic flavor.
• 1 cup all-purpose flour: Balances the cornmeal, giving structure and softness to the crumb.
• ½ cup granulated sugar: Just the right amount to enhance sweetness without overpowering.
• 1 teaspoon baking powder: Helps the bread rise, ensuring a light and fluffy result.
• ½ teaspoon baking soda: Works with the buttermilk for extra lift and tenderness.
• 1 teaspoon cinnamon: Adds warm spice notes that complement the sweet potato beautifully.
• ½ teaspoon salt: Balances the sweetness and brightens the flavors.
• 2 large eggs, lightly beaten: Bind ingredients while adding richness.
• ½ cup buttermilk: Brings tang and moisture, and reacts with the leaveners.
• ¼ cup unsalted butter, melted: Lends richness and helps create a tender crumb.
• 1 teaspoon vanilla extract: Adds depth and a subtle sweet aroma.
• For the Cinnamon Honey Butter: Combine ½ cup softened unsalted butter, 3 tablespoons honey, and ½ teaspoon cinnamon for a dreamy topping.

How to Make Cinnamon Honey Butter Sweet Potato Cornbread

Step 1: Prepare the Sweet Potato

Start by piercing the sweet potato with a fork and microwaving it for about 6-8 minutes until soft. This quick method saves time without sacrificing flavor. After it cools, mash it until smooth, ensuring the cornbread batter will be creamy and naturally sweet.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the yellow cornmeal, all-purpose flour, sugar, baking powder, baking soda, cinnamon, and salt. This blend of dry ingredients creates the base structure and flavor profile for your Cinnamon Honey Butter Sweet Potato Cornbread.

Step 3: Combine the Wet Ingredients

In a separate bowl, stir together the mashed sweet potato, lightly beaten eggs, buttermilk, melted butter, and vanilla extract until everything is smooth and well incorporated. This mixture brings moisture and richness into your cornbread batter.

Step 4: Bring It All Together

Gradually fold the wet ingredients into the dry ingredients, stirring gently until just combined. The key here is to avoid overmixing to keep the cornbread light and tender.

Step 5: Bake to Golden Perfection

Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish or a cast-iron skillet (for a delightfully crispy crust). Pour the batter evenly into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The aroma filling your kitchen at this point is utterly irresistible!

Step 6: Prepare the Cinnamon Honey Butter

While the cornbread is baking or cooling, whisk together softened butter, honey, and cinnamon until fluffy and smooth. Transfer this heavenly spread into a ramekin and pop it in the fridge until you’re ready to enjoy.

Step 7: Serve and Enjoy

Once the cornbread has cooled slightly, slice it into squares and serve warm with a generous dollop of your cinnamon honey butter. The butter slowly melting on the warm bread is pure magic.

How to Serve Cinnamon Honey Butter Sweet Potato Cornbread

Garnishes

For a visual and flavor boost, sprinkle freshly chopped pecans or toasted walnuts over the butter. A light dusting of extra cinnamon or a drizzle of additional honey creates an inviting finish that’s just waiting to be savored.

Side Dishes

This Cinnamon Honey Butter Sweet Potato Cornbread pairs beautifully with savory meals like spicy chili, roasted chicken, or glazed ham. It’s also divine alongside fall-inspired soups and stews, soaking up all those comforting flavors.

Creative Ways to Present

Serve the cornbread in warm little cast-iron skillets placed directly on the table for a rustic feel. You can also cut it into bite-sized squares and serve with individual ramekins of cinnamon honey butter for a charming party appetizer or brunch addition.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Cinnamon Honey Butter Sweet Potato Cornbread wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to two days. Refrigerate if you want it to last longer, but bring it back to room temperature before serving for the best texture.

Freezing

This cornbread freezes wonderfully! Wrap individual slices or the whole pan tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge and warm gently before serving to bring back that freshly baked charm.

Reheating

Reheat slices gently in a toaster oven or conventional oven at 350°F (175°C) for about 10 minutes to regain crispness and warmth. If time is short, a quick 15-20 second zap in the microwave works too, just don’t overdo it or you’ll lose that lovely texture.

FAQs

Can I make this cornbread gluten-free?

Absolutely! Swap out the all-purpose flour for a gluten-free flour blend that measures 1:1 to keep the texture similar. The sweet potato and cornmeal create a naturally moist and tender crumb, which helps keep gluten-free versions delicious.

Do I have to use buttermilk?

If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of milk. Let it sit for 5 minutes before using. This acidity reacts with the baking soda to give your cornbread a lighter texture.

Can I bake this cornbread in a cast-iron skillet?

Yes! Baking the cornbread in a preheated cast-iron skillet will give you a beautifully crispy crust all around, adding a wonderful contrast to the soft interior. Just be sure to grease it well before adding the batter.

Is the cinnamon honey butter necessary?

While the Cinnamon Honey Butter isn’t mandatory, it elevates the cornbread from good to unforgettable. Its creamy sweetness with a hint of cinnamon perfectly complements the earthy flavor of the sweet potato and subtle spice of the bread.

How do I store the cinnamon honey butter if I make it ahead?

The cinnamon honey butter can be stored in an airtight container in the refrigerator for up to a week. Before serving, allow it to come to room temperature or give it a gentle stir to return to its creamy consistency.

Final Thoughts

This Cinnamon Honey Butter Sweet Potato Cornbread is truly one of those dishes that feels like a warm hug from the inside out. Whether you’re baking it for a holiday feast, a cozy family dinner, or just because you want something special, it’s sure to become a beloved staple. Dive in, spread that luscious cinnamon honey butter generously, and enjoy every comforting bite—it’s a celebration of fall flavors that deserves a permanent spot in your recipe box!

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