Oh, I’m so excited to share this one with you! Imagine the sweet, cozy aroma of cinnamon mingling with golden honey and warm sweet potatoes, all wrapped up in a soft, buttery cornbread. This isn’t your everyday cornbread—it’s like a hug from the inside, especially on crisp fall afternoons. When I first experimented with adding sweet potato and whipped honey butter swirled with cinnamon, I couldn’t believe how those flavors kissed each bite. The perfect balance of sweet and savory, soft and crumbly, with that golden crust that’s just begging to be slathered in even more honey butter. Trust me, this recipe will become your new favorite side for everything from chili nights to weekend brunches!
Quick Facts
Yield: Serves 8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Main Dish:
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
1 cup buttermilk
2 large eggs
1/4 cup melted butter
Optional: 1/2 tsp vanilla extract
For the Cinnamon Honey Butter:
1/2 cup unsalted butter, softened
3 tbsp honey
1/2 tsp ground cinnamon
How I Make It
Step 1:
First things first, preheat your oven to 375°F and grease a 9-inch square baking pan. Grab your bowl and whisk together the cornmeal, flour, sugar, baking powder, salt, and cinnamon. This gives your cornbread that lovely flavor and rise.
Step 2:
In another bowl, combine the mashed sweet potato, buttermilk, eggs, melted butter, and vanilla if you’re using it. The sweet potato adds moisture and this beautiful natural sweetness—don’t skip it!
Step 3:
Pour the wet ingredients into the dry and stir gently until just combined. Don’t overmix here; you want the batter to be a little lumpy for the best texture.
Step 4:
Pour the batter into your prepared pan, spreading it evenly. Pop it into the oven and bake for about 25-30 minutes, or until the top is golden and a toothpick comes out clean.
Step 5:
While the cornbread is baking, whip together your honey butter. In a small bowl, cream the softened butter with honey and cinnamon until smooth and fluffy. This is the magic touch!
Step 6:
Once the cornbread is out of the oven and slightly cooled (about 10 minutes), spread that dreamy cinnamon honey butter on top and watch it melt into every warm nook and cranny. Slice, serve, and savor.
Variations & Tips
For extra richness, fold in a handful of chopped pecans or walnuts before baking.
Swap out sweet potato for pumpkin puree if you’re feeling seasonal.
Use maple syrup instead of honey for a different sweet note in the butter.
If you don’t have buttermilk, make your own by adding 1 tbsp lemon juice or vinegar to 1 cup milk and letting it sit for 5 minutes.
To speed things up, use leftover mashed sweet potato or even canned (just drain excess liquid).
How I Like to Serve It
This cornbread shines next to a bowl of chili or a plate of roasted autumn veggies. It’s also fantastic for brunch, especially alongside scrambled eggs and crispy bacon. When the air turns chilly, a fresh slice slathered with cinnamon honey butter wrapped in a cozy napkin is my ultimate little comfort.
Notes
Store leftover cornbread in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Reheat gently in the microwave or a warm oven to soften before adding more honey butter.
Closing: This Cinnamon Honey Butter Sweet Potato Cornbread always brings that perfect balance of cozy flavors to the table, making every bite feel like a small celebration of home.
Hi, I’m Lina, the creator of Lina Easy Recipes. Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
