Cinnamon Honey Butter Sweet Potato Cornbread
Introduction
Cinnamon Honey Butter Sweet Potato Cornbread is a rich, tender, and warmly spiced quick bread that blends the earthy sweetness of sweet potatoes with classic cornmeal texture. The cinnamon adds gentle warmth, while the honey butter melts into the bread, creating a moist crumb and a lightly glazed finish. This cornbread works beautifully as a side for savory meals, a holiday table addition, or even a comforting snack on its own.
This recipe produces a soft, cake-like cornbread that stays moist for days and delivers balanced sweetness without overpowering the natural flavors of corn and sweet potato.
Ingredients
Sweet Potato Cornbread
- 1 cup mashed sweet potato (roasted or boiled, well drained)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (optional)
- ½ cup unsalted butter, melted and slightly cooled
- ½ cup honey
- ½ cup brown sugar, packed
- 2 large eggs, room temperature
- ¾ cup buttermilk (or milk with 1 tablespoon vinegar)
- 1 teaspoon vanilla extract
Cinnamon Honey Butter
- ½ cup unsalted butter, softened
- 3 tablespoons honey
- ½ teaspoon ground cinnamon
- Pinch of salt
Equipment Needed
- 9-inch square baking pan or cast-iron skillet
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
Instructions
Step 1: Prepare the Sweet Potato
Cook the sweet potato until very tender.
- Roast at 400°F until soft, or boil until fork-tender.
- Peel and mash until smooth.
- Measure 1 cup and allow it to cool slightly.
Smooth, lump-free sweet potato ensures even texture in the cornbread.
Step 2: Preheat and Prepare Pan
- Preheat oven to 375°F.
- Grease the baking pan or skillet thoroughly with butter or nonstick spray.
Step 3: Mix Dry Ingredients
In a large bowl, whisk together:
- Cornmeal
- Flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Nutmeg
Set aside.
Step 4: Mix Wet Ingredients
In a separate bowl, whisk:
- Melted butter
- Honey
- Brown sugar
- Eggs
- Buttermilk
- Vanilla extract
Add the mashed sweet potato and whisk until fully combined and smooth.
Step 5: Combine Batter
- Pour the wet ingredients into the dry ingredients.
- Gently fold using a spatula until just combined.
- Do not overmix; a few small lumps are acceptable.
Step 6: Bake
- Pour batter into prepared pan.
- Smooth the top evenly.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
The top should be golden with lightly crisp edges.
Step 7: Make the Cinnamon Honey Butter
While the cornbread bakes, combine:
- Softened butter
- Honey
- Cinnamon
- Salt
Mix until smooth and fluffy. Set aside at room temperature.
Step 8: Finish and Serve
- Allow cornbread to cool for 10 minutes.
- Spread cinnamon honey butter generously over the warm cornbread so it melts into the surface.
- Slice and serve warm.
Tips for Best Results
- Roast sweet potatoes for deeper flavor and less moisture.
- Use room-temperature eggs for smoother batter.
- Avoid overbaking to maintain moisture.
- A cast-iron skillet enhances crust and flavor.
Variations
- Add ½ cup chopped pecans or walnuts for texture.
- Stir in ½ cup corn kernels for extra corn flavor.
- Add a pinch of cayenne for a subtle sweet-heat contrast.
- Replace honey butter with maple butter for a fall twist.
Storage
- Store covered at room temperature for up to 2 days.
- Refrigerate for up to 5 days.
- Freeze slices individually for up to 2 months.
Serving Suggestions
- Pair with roasted chicken, barbecue, or chili.
- Serve at holiday dinners alongside turkey and gravy.
- Enjoy warm for breakfast with extra honey butter.