Cinnamon Honey Butter Sweet Potato Cornbread

Recipe Details

• Author: deesviral
• Cuisine: American / Southern-Inspired
• Category: Bread / Side Dish
• Keywords: Sweet Potato Cornbread, Cornbread with Butter, Cinnamon Honey Butter, Easy Fall Recipes, deesviral
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 1 8×8-inch pan (9 servings)

Ingredients

For the Cornbread:

• 1 cup mashed sweet potatoes (about 1 medium)
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 1 cup milk
• 1 teaspoon vanilla extract

For the Cinnamon Honey Butter:

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

Instructions

1. Preheat oven to 375°F (190°C). Grease or line an 8×8-inch baking dish.
2. In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, salt, and cinnamon.
3. In another bowl, mix mashed sweet potatoes, eggs, melted butter, milk, and vanilla extract.
4. Pour the wet mixture into the dry and stir until just combined. Do not overmix.
5. Pour batter into the prepared dish and smooth the top evenly.
6. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
7. Meanwhile, make the cinnamon honey butter: in a small bowl, beat together softened butter, honey, and cinnamon until fluffy.
8. Let the cornbread cool slightly. Serve warm with generous swirls of cinnamon honey butter.

Troubleshooting & Consistency Tips

• Too dense? Don’t overmix the batter. Stir until just combined for the best soft texture.
• Not sweet enough? Add 1–2 extra tablespoons of brown sugar or a drizzle of honey on top after baking.
• Dry edges? Make sure your oven isn’t running too hot and check at 30 minutes to prevent overbaking.

Storage & Make-Ahead

• Room Temp: Store tightly wrapped for up to 2 days.
• Refrigerator: Keep in an airtight container for up to 4–5 days. Reheat slices in the microwave or oven.
• Freezer: Wrap individual slices and freeze for up to 2 months. Thaw and reheat as needed.

Why This Recipe Works

The mashed sweet potatoes give this cornbread extra moisture and a tender crumb, while cinnamon and vanilla bring cozy flavor. The cinnamon honey butter adds sweetness and richness, turning this side into the star of any meal. It’s a reliable fall favorite from deesviral you’ll want to bake again and again.

Expert Tips

• Use roasted sweet potatoes for deeper flavor and natural caramel notes.
• Swap half the milk with buttermilk for tangy depth.
• Add chopped pecans or walnuts for texture and nutty contrast.
• Double the cinnamon honey butter — it keeps well and tastes amazing on toast too!