Name: Cinnamon Honey Butter Sweet Potato Cornbread Your New Fall Favorite
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Ingredients: 1 cup mashed sweet potatoes (or canned sweet potato puree); 1/2 cup melted butter; 1/3 cup honey; 1 cup buttermilk (at room temperature); 2 units eggs (at room temperature); 1 cup all-purpose flour; 1 cup cornmeal; 1 tablespoon baking powder; 1 teaspoon cinnamon; 1 pinch nutmeg; 1/2 cup softened butter; 1/4 cup honey; 1 teaspoon cinnamon

As the leaves begin to turn, there’s something undeniably cozy about the sweet aroma wafting from the oven—it instantly transports me to cherished moments of crisp fall days spent baking in the kitchen. In this post, I’m excited to share my favorite recipe for Cinnamon Honey Butter Sweet Potato Cornbread, a delightful blend of comfort and seasonal flavors. This beginner-friendly dish not only celebrates the natural sweetness of sweet potatoes but also boasts a rich, buttery texture that makes every slice a true comfort food gem. Plus, it comes together in no time, making it perfect for both busy weekdays and leisurely weekend family gatherings. Are you ready to fill your home with the warm, inviting scent of cinnamon and honey? Let’s dive into this heartwarming recipe!

Why is this cornbread your new favorite?

Comforting and Cozy: This Cinnamon Honey Butter Sweet Potato Cornbread wraps you in a blanket of warmth, perfect for fall gatherings.
Rich and Buttery: The addition of melted butter creates a luscious texture that pairs beautifully with the sweetness of honey.
Seasonal Delight: Infused with warm spices like cinnamon and nutmeg, this recipe captures the essence of autumn in every bite.
Gluten-Free Friendly: With simple substitutions, you can easily make this a gluten-free treat without sacrificing flavor.
Quick and Easy: This beginner-friendly recipe comes together in about 30 minutes, ideal for both impromptu weeknight dinners and planned gatherings.
Each slice is like a warm hug, and I promise, once you try it topped with Cinnamon Rolls Ready, you’ll be dreaming of it all season long!

Cinnamon Honey Butter Sweet Potato Cornbread Ingredients

For the Cornbread
• Mashed Sweet Potatoes – Adds natural sweetness, vibrant color, and moisture; substitute with canned sweet potato puree (ensure it’s 100% sweet potatoes).
• Melted Butter – Provides richness and a golden crust while keeping the cornbread tender.
• Honey – Contributes a delightful sweetness and floral notes that complement the earthiness of sweet potatoes.
• Buttermilk – Acts as a tenderizing agent that also helps create a light crumb by reacting with baking powder.
• Eggs – Bind the ingredients together, adding richness and providing structure to the cornbread.
• All-Purpose Flour – Supplies the essential base structure necessary for the cornbread.
• Cornmeal – Imparts the classic texture that defines true cornbread.
• Baking Powder – The leavening agent that ensures the cornbread rises beautifully.
• Cinnamon – Adds warmth and enhances the overall flavor profile, essential for the perfect Cinnamon Honey Butter Sweet Potato Cornbread.
• Nutmeg – Offers a subtle spice that complements the sweetness and richness of the dish.

For the Topping
• Softened Butter – Creates a creamy base for your cinnamon honey butter.
• Honey – Sweetens the topping and brings all the flavors together.
• Cinnamon – Provides an extra layer of deliciousness that pairs perfectly with the cornbread.

Step‑by‑Step Instructions for Cinnamon Honey Butter Sweet Potato Cornbread

Step 1: Preheat and Prepare
Begin by preheating your oven to 400°F (204°C). While the oven heats, grease or line a 9×9 inch baking dish with parchment paper, ensuring it’s ready for your delicious Cinnamon Honey Butter Sweet Potato Cornbread. This step is crucial for achieving a golden, non-stick base once baked.

Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine 1 cup of mashed sweet potatoes, 1/2 cup of melted butter, 1/3 cup of honey, 1 cup of buttermilk, and 2 eggs. Stir until well-blended and smooth. You’ll want a velvety texture that ensures all the flavors meld together beautifully in your cornbread.

Step 3: Whisk the Dry Ingredients
In a separate bowl, sift together 1 cup of all-purpose flour, 1 cup of cornmeal, 1 tablespoon of baking powder, 1 teaspoon of cinnamon, and a pinch of nutmeg. This step helps to eliminate any lumps and ensures the dry ingredients are evenly combined. Use a whisk for the best results and create a light, airy blend.

Step 4: Combine Wet and Dry
Gradually fold the dry ingredients into the wet mixture, using a spatula to combine gently. Mix until just combined, being careful not to overmix—the goal is to maintain a fluffy texture in your Cinnamon Honey Butter Sweet Potato Cornbread. You should see small pockets of dry flour disappear into the wet batter.

Step 5: Pour and Spread
Carefully pour the cornbread batter into the prepared baking dish, ensuring an even distribution. Use a spatula to smooth the top, creating a level surface that will bake evenly. This step is vital for a perfectly risen cornbread with a beautiful golden crust.

Step 6: Bake to Perfection
Place the baking dish in your preheated oven and bake for 25–30 minutes. Keep an eye on it: the cornbread is ready when the top is golden brown and a toothpick inserted into the center comes out clean. This visual cue will ensure your Cinnamon Honey Butter Sweet Potato Cornbread is just right.

Step 7: Prepare the Topping
While the cornbread bakes, make the cinnamon honey butter. In a small bowl, mix 1/2 cup of softened butter, 1/4 cup of honey, and 1 teaspoon of cinnamon until smooth and creamy. Set aside at room temperature to allow flavors to meld, creating a luscious topping for your warm cornbread.

Step 8: Cool and Serve
Once the cornbread is baked, remove it from the oven and let it cool in the pan for about 10 minutes. This resting period allows it to set properly. Afterward, slice it into squares and serve warm, generously topped with your delightful cinnamon honey butter for a comforting finish to your meal.

What to Serve with Cinnamon Honey Butter Sweet Potato Cornbread

Cozy up your meal with irresistible sides that enhance the warm flavors of this delightful cornbread.

Chili Con Carne: A hearty bowl of chili balances the sweetness of the cornbread, creating a comforting combination perfect for chilly evenings.
Savory Green Beans: Tender, sautéed green beans add a fresh crunch, cutting through the richness of the cornbread’s buttery taste.
Creamy Coleslaw: A refreshing, tangy coleslaw brings a delightful contrast in texture, complementing the cornbread’s sweetness beautifully.
Roasted Vegetables: Seasonal roasted veggies like Brussels sprouts or carrots offer earthy flavors that harmonize with the sweet undertones of the cornbread.
Honey-Glazed Carrots: Sweet carrots glazed with honey mirror the flavors of the cornbread, creating an inviting, farm-fresh meal experience.
Pumpkin Soup: A smooth, velvety pumpkin soup enhances the fall flavors, providing a warming dish that pairs splendidly with the cornbread.
Apple Cider: A glass of warm, spiced apple cider enriches the festive vibes, making it a delightful drink to accompany your meal.
Maple Pecan Pie: To satisfy your sweet tooth, finish with a slice of maple pecan pie; its nutty richness complements the cornbread and rounds out a perfect fall feast.

Make Ahead Options

These Cinnamon Honey Butter Sweet Potato Cornbread delights are perfect for meal prep enthusiasts! You can prepare the sweet potato mixture (mashed sweet potatoes, melted butter, honey, buttermilk, and eggs) up to 24 hours in advance and refrigerate it in an airtight container. The dry ingredients can be mixed together and stored separately, also for up to 24 hours. When you’re ready to bake, simply combine the wet and dry ingredients, pour into the baking dish, and bake as directed. This way, you save time without sacrificing flavor, ensuring your cornbread is just as delicious and comforting as if made fresh that day!

Storage Tips for Cinnamon Honey Butter Sweet Potato Cornbread

Room Temperature: Store completely cooled cornbread wrapped in plastic wrap at room temperature for up to 2 days. This helps maintain its moist, fluffy texture.

Fridge: If you prefer, refrigerate wrapped cornbread for up to 1 week. This allows for a longer shelf life while keeping flavors intact.

Freezer: For longer storage, wrap cornbread in foil or an airtight container and freeze for up to 3 months. Thaw in the fridge overnight before enjoying!

Reheating: To enjoy leftovers, reheat in the oven at 350°F (175°C) for about 10-15 minutes, or microwave individual slices for a cozy, warm treat.

Expert Tips for Perfect Cornbread

Do Not Overmix: Mixing too much can lead to dense cornbread. Stir until just combined to keep it light and airy for your Cinnamon Honey Butter Sweet Potato Cornbread.
Check Oven Temperature: Ensure your oven is accurately preheated to 400°F (204°C), as baking at the wrong temperature can affect the rise and texture of your cornbread.
Room Temperature Ingredients: Using room temperature buttermilk and eggs helps create a smoother batter, ensuring your Cinnamon Honey Butter Sweet Potato Cornbread turns out tender and fluffy.
Cooling Time: Allow the cornbread to cool in the pan for at least 10 minutes before slicing. This helps it set properly, making cutting easier and preventing crumbling.
Storage Hack: Keep leftover cornbread wrapped in plastic wrap or foil to maintain moisture, allowing you to enjoy your treats for days to come!

Cinnamon Honey Butter Sweet Potato Cornbread Variations

Feel free to adapt this recipe to suit your taste buds and dietary needs for a cozy kitchen experience.

Mini Muffins: Transform this cornbread into delightful bite-sized muffins—perfect for snacking or serving at parties. Bake for about 15-18 minutes instead of the full time for a fun twist!
Dairy-Free Version: Replace buttermilk with almond or oat milk, and use coconut oil instead of butter for a delicious dairy-free option. The flavors will remain rich and satisfying!
Maple Syrup Sweetener: Swap honey for maple syrup for a unique flavor profile. The earthy sweetness of genuine maple can deepen your cornbread’s complexity.
Spiced Nuts: Add chopped pecans or walnuts for extra crunch and nuttiness. Toast them lightly beforehand to release their oils and enhance the flavor.
Extra Cinnamon Swirls: For a more indulgent treat, create a cinnamon-sugar swirl by layering a mix of 2 tablespoons granulated sugar and 1 tablespoon cinnamon within the batter before baking. It’s like a sweet surprise in each bite.
Gluten-Free: Use a gluten-free all-purpose flour blend to enjoy this comfort food without the gluten. Don’t forget to confirm that your cornmeal is certified gluten-free, too!
Sweet Potato Alternatives: Try using pumpkin puree or butternut squash for a different seasonal flavor twist that still brings that wonderful sweetness.
Heat It Up: Add a pinch of cayenne pepper or chopped jalapeños to the batter for a sweet and spicy kick. It’s an adventurous way to change up your traditional cornbread!

This cornbread pairs beautifully with warm, hearty dishes like chili or stews. And if you have extra cinnamon honey butter, don’t forget to spread a generous layer on top, just like you would with Cinnamon Rolls Ready for an extra special treat!

Cinnamon Honey Butter Sweet Potato Cornbread Recipe FAQs

How do I select ripe sweet potatoes?
Absolutely! Look for sweet potatoes that are firm, smooth, and free of dark spots or blemishes. They should have a vibrant orange color and feel heavy for their size. I recommend selecting medium to large-sized ones for the best balance of flavor and moisture.

What’s the best way to store leftover cornbread?
You can wrap completely cooled cornbread in plastic wrap for up to 2 days at room temperature. For longer storage, I recommend refrigerating it in an airtight container for up to 1 week. This helps maintain its delightful moisture. Don’t forget to let it cool completely before wrapping!

Can I freeze Cinnamon Honey Butter Sweet Potato Cornbread?
Very! To freeze, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. This way, they can last for up to 3 months. When you’re ready to enjoy a slice, thaw it in the refrigerator overnight, and reheat in the oven at 350°F (175°C) for about 10-15 minutes until warm.

What should I do if my cornbread doesn’t rise as expected?
If your cornbread seems flat, it could be due to expired baking powder or overmixing. Always check your baking powder’s freshness—if it’s older than six months, consider using a fresh batch. Remember to mix gently until just combined, as overmixing can deflate the batter and lead to dense cornbread.

Are there any allergenic ingredients in this recipe?
Yes, this recipe contains eggs and dairy (buttermilk). If you’re cooking for someone with allergies, you can substitute the buttermilk with almond milk mixed with vinegar to create a non-dairy option and replace the eggs with flaxseed meal (1 tablespoon mixed with 2.5 tablespoons of water for each egg) to keep it egg-free.

What are some delicious variations I can try with this cornbread?
Absolutely! You can make mini muffins for bite-sized treats or replace all-purpose flour with a gluten-free blend to accommodate dietary needs. Adding some chopped pecans or walnuts can also add a delightful crunch and flavor. The more the merrier when it comes to creative adaptations!