This Cinnamon Honey Butter Sweet Potato Cornbread is moist, fluffy, and full of warm fall flavors. Made with mashed sweet potatoes, cinnamon, and honey butter, this cornbread is the perfect blend of sweet and savory. A must-try side dish for holiday meals, BBQs, or cozy weeknight dinners!
Cinnamon Honey Butter Sweet Potato Cornbread
If you’re searching for the ultimate cornbread recipe that’s soft, flavorful, and irresistibly buttery — look no further! This Cinnamon Honey Butter Sweet Potato Cornbread combines the earthy sweetness of mashed sweet potatoes with the comforting aroma of cinnamon and honey.
Each bite is perfectly balanced — slightly sweet, lightly spiced, and rich with buttery goodness. The sweet potatoes keep the cornbread moist, while the cinnamon honey butter takes it to another level of comfort food perfection.
This cornbread pairs beautifully with chili, roasted chicken, BBQ, or even as a breakfast treat with a cup of coffee. It’s golden on the outside, tender on the inside, and so good that it might just steal the show from the main dish.
Why You’ll Love This Recipe
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Soft and moist: Sweet potatoes add incredible texture and moisture.
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Naturally sweet: Honey and sweet potatoes make this cornbread delicious without being overly sugary.
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Full of flavor: Cinnamon, nutmeg, and butter bring warmth and richness.
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Perfect for any occasion: Great for holidays, potlucks, or everyday dinners.
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Easy to make: No special tools required — just mix, bake, and enjoy!
Ingredients
For the Cornbread:
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1 cup all-purpose flour
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1 cup yellow cornmeal
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1 tablespoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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1 teaspoon cinnamon
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¼ teaspoon nutmeg (optional)
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1 cup mashed sweet potatoes (about 1 medium sweet potato)
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½ cup unsalted butter, melted
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⅓ cup honey
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⅓ cup brown sugar
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2 large eggs
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1 teaspoon vanilla extract
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¾ cup buttermilk (or milk + 1 tsp vinegar as a substitute)
For the Cinnamon Honey Butter:
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½ cup unsalted butter, softened
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2 tablespoons honey
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½ teaspoon cinnamon
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Pinch of salt
Preparation Time
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Prep Time: 20 minutes
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Cook Time: 30 minutes
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Total Time: 50 minutes
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Servings: 8–10 slices
Instructions
Step 1: Prepare the Sweet Potatoes
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Peel and cube a medium-sized sweet potato.
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Boil in water for 10–12 minutes, or until tender when pierced with a fork.
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Drain and mash until smooth, then allow to cool slightly.
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You can also roast the sweet potato for extra flavor. Just bake at 400°F (200°C) for 40–45 minutes, scoop out the flesh, and mash.
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Step 2: Preheat and Prepare the Pan
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Preheat your oven to 375°F (190°C).
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Grease a 9-inch square pan, cast-iron skillet, or baking dish with butter or non-stick spray.
Step 3: Combine the Dry Ingredients
In a large mixing bowl, whisk together:
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Flour
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Cornmeal
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Baking powder
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Baking soda
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Salt
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Cinnamon
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Nutmeg (if using)
This blend ensures even distribution of all the dry ingredients, giving your cornbread a consistent flavor and perfect texture.
Step 4: Mix the Wet Ingredients
In another bowl, whisk together:
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Mashed sweet potatoes
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Melted butter
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Honey
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Brown sugar
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Eggs
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Vanilla extract
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Buttermilk
Whisk until smooth and creamy. The mixture should have a slightly thick but pourable consistency.
Step 5: Combine Wet and Dry Ingredients
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Gradually pour the wet mixture into the bowl of dry ingredients.
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Use a spatula or wooden spoon to gently fold until combined — do not overmix, or the cornbread may become dense.
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The batter should be smooth with a rich orange hue from the sweet potatoes.
Step 6: Bake the Cornbread
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Pour the batter into your prepared pan or skillet, spreading evenly.
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Bake for 28–32 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
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Allow it to cool for about 10 minutes before slicing.
For extra crisp edges, bake in a preheated cast-iron skillet — it helps create that classic golden crust.
Step 7: Make the Cinnamon Honey Butter
While the cornbread bakes, prepare the Cinnamon Honey Butter:
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In a small bowl, combine softened butter, honey, cinnamon, and a pinch of salt.
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Beat with a hand mixer or whisk until light and fluffy.
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Chill slightly if desired, or serve immediately with warm cornbread.
This sweet, creamy butter is the perfect finishing touch — it melts beautifully over a hot slice of cornbread, soaking into every crumb.
Serving Suggestions
Serve your Cinnamon Honey Butter Sweet Potato Cornbread:
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Warm from the oven with a generous spread of cinnamon honey butter.
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As a side for southern-style fried chicken, BBQ ribs, or smoked brisket.
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With a bowl of chili, soup, or stew for a hearty comfort meal.
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Drizzled with extra honey or maple syrup for a sweet breakfast treat.
This cornbread also pairs beautifully with coffee or hot cider, making it perfect for cozy fall mornings.
Storage and Reheating
To Store:
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Keep leftover cornbread in an airtight container at room temperature for up to 2 days.
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For longer storage, refrigerate for up to 5 days.
To Freeze:
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Wrap slices individually in plastic wrap, then place in a freezer-safe bag.
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Freeze for up to 2 months.
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Thaw at room temperature or warm in the microwave before serving.
To Reheat:
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Microwave slices for 15–20 seconds or warm in the oven at 325°F (165°C) for 5–7 minutes.
Tips for Success
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Don’t skip the buttermilk: It reacts with baking soda to make the cornbread extra light and fluffy.
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Use room temperature ingredients: This ensures the batter mixes evenly.
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Add texture: Mix in chopped pecans, walnuts, or corn kernels for extra crunch.
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For extra sweetness: Increase honey to ½ cup or drizzle honey on top before baking.
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Want a savory twist? Reduce sugar and add shredded cheddar or jalapeños.
Flavor Variations
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Maple Sweet Potato Cornbread: Swap honey for pure maple syrup for a deeper, earthy sweetness.
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Coconut Sweet Potato Cornbread: Add 2 tablespoons shredded coconut and use coconut milk instead of buttermilk.
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Glazed Cornbread: Brush the top with melted butter and honey right after baking for a glossy finish.
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Pumpkin Substitute: Replace sweet potato with pumpkin puree for a fall-inspired twist.
Nutritional Information (Per Serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 310 kcal |
| Protein | 5 g |
| Carbohydrates | 38 g |
| Total Fat | 15 g |
| Saturated Fat | 8 g |
| Sugar | 18 g |
| Cholesterol | 70 mg |
| Sodium | 240 mg |
| Fiber | 2 g |
| Calcium | 110 mg |
Note: Values may vary based on ingredients and serving size.
Concluding remarks
This Cinnamon Honey Butter Sweet Potato Cornbread is pure comfort food — soft, golden, and bursting with sweet, buttery flavor. The mashed sweet potatoes make it unbelievably moist, while the cinnamon honey butter gives it that irresistible melt-in-your-mouth finish.
Whether served alongside a hearty chili, at a Thanksgiving table, or enjoyed warm from the oven with a cup of tea, this recipe is one you’ll come back to again and again. It’s a sweet and savory southern classic with a twist — homemade, wholesome, and absolutely delicious.
