There’s something magical about cornbread sweet potato style it’s like wrapping yourself in a warm, cozy blanket on a crisp fall day. Add a sweet dash of cinnamon honey butter, and you’ve got yourself a slice of heaven! Whether you’re pairing it with a steaming bowl of chili or enjoying it with a drizzle of honey, this Cinnamon Honey Butter Sweet Potato Cornbread is guaranteed to bring comfort and joy to your table.
Why You’ll Love This Cinnamon Honey Butter Sweet Potato Cornbread
This isn’t just any cornbread it’s a game-changer! The combination of creamy mashed sweet potatoes and tangy buttermilk gives it an ultra-moist, almost cake-like texture that melts in your mouth. Unlike traditional cornbread, which can sometimes be dry or crumbly, this version stays soft and tender with every bite.
What really sets this sweet potato cornbread apart is the depth of flavor. The natural sweetness from the mashed sweet potatoes pairs beautifully with the richness of maple syrup and a hint of warm cinnamon. It’s the perfect balance of sweet and savory, making it a versatile side dish that works for any occasion.
Plus, this recipe is incredibly easy to make! No fancy techniques or hard-to-find ingredients just simple, wholesome staples you probably already have in your kitchen. It’s a great way to use up leftover sweet potatoes, and you can even mix everything in one bowl to keep cleanup minimal.
Whether you’re serving it alongside a hearty bowl of chili, a holiday feast, or enjoying a slice with a slather of butter and honey, this cornbread is guaranteed to be a hit. Trust me, once you try it, you’ll never go back to plain old cornbread again!
Ingredients Cinnamon Honey Butter Sweet Potato Cornbread
Sweet Potato Cornbread
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- Salted water (for boiling)
- 1 ½ cups cornmeal
- ½ cup all-purpose flour, spooned and leveled
- 2 tablespoons white sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, beaten, room temperature
- 1 ¼ cups buttermilk, shaken before measuring, room temperature
- ½ cup melted salted butter
- 2 tablespoons unmelted salted butter (for greasing)
Cinnamon-Maple Butter
- ½ cup salted butter, softened
- 2 tablespoons real maple syrup, preferably grade A
- ½ teaspoon ground cinnamon
How to Make Cinnamon Honey Butter Sweet Potato Cornbread
Step 1: Prepare the Sweet Potatoes
Start by peeling and chopping two large sweet potatoes into 1-inch cubes. Boil them in salted water until they’re fork-tender, about 15 minutes. Drain well and mash them until smooth. Set aside to cool slightly.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, sugar, baking soda, and salt. This step ensures even distribution of the dry ingredients for a perfect texture.
Step 3: Combine the Wet Ingredients
In another bowl, beat the eggs and mix in the buttermilk and melted butter. Once combined, fold in the mashed sweet potatoes until smooth and well incorporated.
Step 4: Bring It All Together
Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix this will keep your cornbread light and tender.
Step 5: Bake to Golden Perfection
Preheat your oven to 375°F. Grease a 9×9-inch baking dish with the unmelted butter and pour in the batter. Smooth the top and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Step 6: Make the Cinnamon Honey Butter
While the cornbread bakes, prepare the cinnamon honey butter by mixing softened butter with maple syrup and ground cinnamon. Whip until light and fluffy.
Tips for the Best Cinnamon Honey Butter Sweet Potato Cornbread
- Use room temperature ingredients for better mixing and even baking.
- Don’t overmix the batter this helps keep the cornbread soft and fluffy.
- Let it rest for 10 minutes before slicing to allow the flavors to settle.
How to Serve Cinnamon Honey Butter Sweet Potato Cornbread
This sweet potato cornbread is pure comfort food, and the best way to enjoy it is warm, straight out of the oven! Here are some delicious serving ideas to make the most of this flavorful, moist cornbread:
Classic and Cozy
- With Cinnamon Honey Butter – A generous slather of cinnamon honey butter melts into the warm cornbread, adding an irresistible sweetness and richness.
- Drizzled with Maple Syrup – For an extra touch of indulgence, drizzle a little maple syrup over each slice. It enhances the sweet potato’s natural flavors beautifully.
- With a Cup of Tea or Coffee – Enjoy a slice for breakfast or a mid-afternoon snack with your favorite warm drink. The slightly sweet, spiced flavors pair perfectly with a cozy cup of tea, coffee, or even a chai latte.
Savory Pairings Cinnamon Honey Butter Sweet Potato Cornbread
- Alongside Hearty Soups & Stews – This cornbread makes the perfect companion to chili, butternut squash soup, beef stew, or creamy chicken soup. The sweetness balances out bold, savory flavors.
- With Southern Favorites – Serve it with fried chicken, collard greens, or barbecue ribs for a delicious Southern-style meal. The cornbread adds a soft, slightly sweet contrast to smoky and spicy dishes.
- With a Thanksgiving or Holiday Feast – This cornbread is a fantastic addition to a Thanksgiving spread, pairing well with turkey, roasted vegetables, and cranberry sauce.
Creative Ways to Enjoy Leftovers
- Cornbread Breakfast Bowl – Crumble leftover cornbread into a bowl and top it with Greek yogurt, nuts, and a drizzle of honey for a unique breakfast treat.
- Cornbread Stuffing – Use the cornbread to make a flavorful stuffing with sausage, apples, and herbs for a holiday meal.
- Cornbread & Ice Cream – Sounds unusual, but a warm slice of sweet potato cornbread topped with vanilla ice cream and caramel sauce is an amazing dessert twist!
Storing and Reheating
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Freeze slices in a sealed bag for up to 3 months.
- Reheat in the oven at 300°F for 10 minutes or microwave for 20 seconds.
Cinnamon Honey Butter Sweet Potato Cornbread
Equipment
- Mixing Bowl
- 9×9 Baking Dish
- Whisk
- Oven
Ingredients
Sweet Potato Cornbread
- 2 large sweet potatoes peeled and cut into 1-inch cubes
- 1 ½ cups cornmeal
- ½ cup all-purpose flour spooned and leveled
- 2 tablespoons white sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs beaten, room temperature
- 1 ¼ cups buttermilk shaken before measuring, room temperature
- ½ cup salted butter melted
- 2 tablespoons salted butter unmelted, for greasing
Cinnamon-Maple Butter
- ½ cup salted butter softened
- 2 tablespoons real maple syrup preferably grade A
- ½ teaspoon ground cinnamon
Instructions
- Peel and chop the sweet potatoes into 1-inch cubes. Boil in salted water until fork-tender, about 15 minutes. Drain and mash until smooth. Let cool slightly.
- Preheat oven to 375°F. Grease a 9×9-inch baking dish with 2 tablespoons of unmelted butter.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking soda, and salt.
- In another bowl, beat the eggs and mix in the buttermilk and melted butter. Fold in the mashed sweet potatoes.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
- Pour batter into the prepared baking dish. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- For the cinnamon honey butter, mix softened butter, maple syrup, and cinnamon until light and fluffy.
- Let cornbread rest for 10 minutes before slicing. Serve warm with cinnamon honey butter.
Notes
FAQ Cinnamon Honey Butter Sweet Potato Cornbread
Can I use canned sweet potatoes?
Yes, you can! Just make sure to drain them well and mash them until smooth before adding them to the batter. Canned sweet potatoes are softer and might have added syrup, so you may need to adjust the sweetness of the recipe slightly.
What if I don’t have buttermilk?
No worries! You can make a quick buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5–10 minutes until it curdles, then use it as you would regular buttermilk.
Can I make this cornbread gluten-free?
Absolutely! Swap the all-purpose flour for a 1:1 gluten-free flour blend. Also, check that your cornmeal is labeled gluten-free, as some brands might have cross-contamination. The texture might be slightly different, but it’ll still be delicious!
What can I use instead of maple syrup?
You can replace maple syrup with honey, agave syrup, or even brown sugar mixed with a little warm water. Each option will slightly change the flavor, but they all work well to add the right amount of sweetness.
Conclusion Cinnamon Honey Butter Sweet Potato Cornbread
This Cinnamon Honey Butter Sweet Potato Cornbread is a game-changer. It’s moist, slightly sweet, and pairs beautifully with just about anything. Whether you’re making it for a family dinner or a festive holiday spread, it’s bound to be a hit. Enjoy every buttery, cinnamon-infused bite!
