Cinnamon Honey Butter Sweet Potato Cornbread | Delicious + Easy Recipe

Cinnamon Honey Butter Sweet Potato Cornbread is the kind of recipe that whispers “comfort” from the oven before it even hits your plate. Whether you’re chasing cozy fall vibes or just trying to make dinner feel a bit more special (without the stress), this sweet potato cornbread with cinnamon honey butter brings everything you didn’t know you needed—moist texture, deep flavor, and that subtle spice that warms your whole body.

It’s a little sweet, a little rustic, and downright dreamy. And let’s be real, if you’ve got a picky eater at your table, slathering cinnamon honey butter on anything pretty much guarantees success. This recipe isn’t just a side dish—it’s a moment. Ideal for holiday meals or weekday chili night, it’s the kind of thing you’ll crave long after the last slice disappears. Bonus? It’s super easy to throw together with pantry basics and leftover sweet potatoes.

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What is Cinnamon Honey Butter Sweet Potato Cornbread?

Cinnamon Honey Butter Sweet Potato Cornbread is a Southern-inspired twist on a classic comfort food. It blends the earthy sweetness of mashed sweet potatoes with the slightly gritty texture of cornmeal, all hugged together in a fluffy, moist loaf of cornbread.

What takes it over the top? That rich cinnamon honey butter slathered on top—sweet, buttery, and spiced just enough to make every bite taste like a hug. The cornbread itself is soft, lightly sweet, and carries just the right hint of spice, while the honey butter adds a smooth, creamy finish. This dish bridges the gap between savory and sweet, making it a total crowd-pleaser. You can serve it as a side with hearty soups and stews or even enjoy it solo with a hot cup of coffee. It’s also a fun way to use up extra roasted sweet potatoes and turn them into something a little magical.

Reasons to Try Cinnamon Honey Butter Sweet Potato Cornbread

First of all—Cinnamon Honey Butter Sweet Potato Cornbread isn’t your average sidekick. It’s more like the main event in disguise. One bite and you’ll understand. That sweet potato adds major moisture and natural sweetness without turning things into dessert. And let’s be honest—life gets busy, and most of us aren’t about to spend hours in the kitchen midweek.

This recipe hits that sweet spot: minimal effort, maximum flavor. It’s also great for picky eaters—because let’s face it, nobody says no to cinnamon honey butter. It’s a delicious upgrade to plain cornbread, with added fiber and vitamins from the sweet potatoes, and it pairs beautifully with just about anything. Chili? Yes. Roast chicken? You bet. Leftover turkey stew? Oh, absolutely. Whether you’re hosting Thanksgiving or just feeding the family on a chilly Tuesday night, this cornbread brings the warmth.

Ingredients Needed to Make Cinnamon Honey Butter Sweet Potato Cornbread

• 1 cup mashed sweet potatoes (about 2 medium sweet potatoes)
• 1⁄2 cup melted butter
• 1⁄2 cup honey
• 1⁄2 cup buttermilk
• 2 large eggs
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon nutmeg

For the Cinnamon Honey Butter:

• 1⁄2 cup unsalted butter, softened
• 2 tablespoons honey
• 1⁄2 teaspoon cinnamon

Instructions to Make Cinnamon Honey Butter Sweet Potato Cornbread

Making Cinnamon Honey Butter Sweet Potato Cornbread step by step is simpler than you might think—and totally worth it. Whether you’re new to baking or just looking for a recipe that doesn’t require fancy tools or a culinary degree, this guide walks you through the process from scratch with all the helpful tips you need along the way. Here’s your no-stress, flavorful roadmap.

Step 1: Preheat the Oven and Prepare Your Pan

Before you even touch the ingredients, go ahead and preheat your oven to 400°F (that’s 204°C for anyone using metric). It’s important to start with a hot oven so your cornbread rises properly and gets that golden, slightly crisp edge we all love.

Next, grease a 9×9-inch baking dish or line it with parchment paper. If you’re not sure which option is better, this baking dish guide gives tips on how materials and size can affect your results. Parchment is great for easy cleanup, while greasing gives a slightly crispier crust.

Step 2: Mash Your Sweet Potatoes

If you haven’t already prepped your sweet potatoes, now’s the time. You’ll need about 1 cup of mashed sweet potato, which usually comes from 2 medium potatoes. You can roast, boil, or even microwave them depending on how much time you’ve got.

Pro tip: Roasting brings out deeper flavor and natural sweetness. If you have leftover roasted sweet potatoes, even better—it’ll give your cornbread extra depth. Want to make them smoother? Toss them into a blender or food processor for an ultra-creamy texture.

If you need help figuring out how to cook sweet potatoes easily, check out this Southern maple sweet potato casserole for prep tips.

Step 3: Combine the Wet Ingredients

In a large mixing bowl, whisk together the mashed sweet potatoes, ½ cup melted butter, ½ cup honey, ½ cup buttermilk, and 2 large eggs. Stir until the mixture is smooth and everything is fully blended.

This combo creates the sweet, moist base of your cornbread. Buttermilk gives it a slight tang and helps tenderize the crumb. No buttermilk? No problem—just add 1½ teaspoons of lemon juice or vinegar to regular milk and let it sit for 5 minutes. For more easy swaps, our ingredient substitutions guide has your back.

Step 4: Mix the Dry Ingredients Separately

In a second bowl, whisk together your dry ingredients:

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ¼ teaspoon nutmeg

Mixing these separately ensures your leavening agent (baking powder) and spices are evenly distributed—so no weird clumps or salty surprises in your final bake.

If you’re gluten-sensitive, you can easily sub in a 1:1 gluten-free flour blend here without sacrificing taste or texture. Need help choosing one? Take a look at our healthy chicken wild rice casserole post, which includes tips for gluten-free substitutions.

Step 5: Gently Combine Wet and Dry

Now comes the magic moment: add the dry mixture into the wet ingredients gradually, stirring gently with a spoon or spatula. The goal here is to combine everything just until it comes together—no vigorous mixing or electric beaters needed.

Overmixing is a common misstep that leads to dense, tough cornbread. A few lumps are totally okay. Just make sure no dry flour remains.

Want to sneak in extras like chopped pecans or a dash of cayenne for contrast? This is the stage to fold them in gently.

Step 6: Pour the Batter and Bake

Pour the finished batter into your prepared baking dish, using a spatula to spread it evenly to the edges. Tap the dish lightly on the counter to remove any air pockets.

Slide it into your preheated oven and bake for 25–30 minutes. You’re looking for a golden top and a clean toothpick when inserted in the center. If the top starts to brown too fast, loosely cover it with foil halfway through.

While it bakes, your kitchen will start to smell like fall—cozy, sweet, and just a little spicy. It’s a great time to start prepping your main dish like our easy white turkey chili or creamy chicken noodle soup that pair beautifully with this cornbread.

Step 7: Make the Cinnamon Honey Butter

In a small bowl, mix together:

• ½ cup unsalted butter, softened
• 2 tablespoons honey
• ½ teaspoon cinnamon

Use a fork or hand mixer to whip it into a creamy, spreadable delight. It should be smooth and fluffy, like cinnamon roll filling—but better because it goes on cornbread.

If you want to get creative, add a pinch of sea salt or swap honey for maple syrup for a cozy twist.

This butter can be made ahead and stored in the fridge for up to a week. Just let it soften before spreading.

Step 8: Rest, Slice, and Serve

Once the cornbread is out of the oven, let it rest for 10 minutes in the pan. This helps it set up and makes slicing easier. Cut into squares and serve while still warm with a generous dollop of cinnamon honey butter on top.

It’s seriously hard to stop at one slice. Serve it with something hearty or enjoy it solo as a sweet snack. Either way, this step-by-step cornbread recipe will win hearts and clean plates.

What to Serve with Cinnamon Honey Butter Sweet Potato Cornbread

This cornbread plays well with others. Think hearty soups, creamy casseroles, and saucy roasts. It’s perfect alongside Easy Creamy Roasted Butternut Squash Soup, balancing the savory with a touch of sweet. Got leftover turkey from the holidays? Pair this with Leftover Turkey Soup for a meal that feels totally intentional. You can also go the Southern route and serve it with fried chicken or pulled pork. Honestly, it even works for brunch—just add eggs and bacon, and boom, you’ve got a show-stopper breakfast.

Key Tips for Making Cinnamon Honey Butter Sweet Potato Cornbread

1. Use roasted sweet potatoes for deeper flavor. Leftovers from dinner? Even better.
2. Don’t overmix the batter—it can make your cornbread dense instead of soft and fluffy.
3. Puree the sweet potatoes if you want an ultra-smooth texture. Totally optional but worth it if you’ve got picky eaters.
4. Prep the butter ahead—cinnamon honey butter keeps in the fridge for a week.
5. Serve warm! The butter melts beautifully and soaks into the cornbread like a dream.
6. Make it gluten-free by swapping in a 1:1 gluten-free flour blend.
7. Add a pinch of cayenne if you like a hint of heat to balance the sweet.

Storage and Reheating Tips for Cinnamon Honey Butter Sweet Potato Cornbread

Leftovers? Lucky you. Store the cooled cornbread in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. For longer storage, wrap it tightly and freeze for up to 2 months. When ready to eat, reheat slices in the microwave for 15–20 seconds or pop them in the oven at 300°F for about 10 minutes. Want to bring back that fresh-baked magic? Wrap it in foil before reheating to keep it moist. Don’t forget to warm the cinnamon honey butter too—it spreads better and just tastes richer when soft.

FAQs

Can I use canned sweet potatoes?
Yes, just drain and mash well. Skip anything pre-sweetened, though.

Can I make it ahead?
Totally. Bake the night before and warm before serving. The honey butter can also be made a few days in advance.

What if I don’t have buttermilk?
No stress. Mix ½ cup milk with 1½ teaspoons of lemon juice or vinegar and let it sit for 5 minutes.

Can I freeze it?
Absolutely. Wrap slices individually in plastic wrap and store in a freezer-safe bag.

Can I skip the cinnamon honey butter?
Technically, sure—but why would you?

Final Thoughts

Cinnamon Honey Butter Sweet Potato Cornbread is the kind of side dish that turns heads and makes people ask, “Wait, what’s in this?” It’s sweet, buttery, comforting, and just unique enough to feel special without making your kitchen look like a war zone. Whether you’re planning a holiday meal or just need something cozy for a soup night, this cornbread brings all the warm-and-fuzzy feels. And that cinnamon honey butter? It’s not just an extra—it’s the secret weapon. Ready to turn a simple dinner into something unforgettable? This is the recipe you’ve been waiting for.

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