Cinnamon Honey Butter Sweet Potato Cornbread: A Delicious Twist to a Classic Favorite

A warm, moist, and flavorful twist on traditional cornbread, Cinnamon Honey Butter Sweet Potato Cornbread: A Delicious Twist to a Classic Favorite is the perfect side dish or dessert for any occasion. This delightful recipe combines sweet potatoes with the warmth of cinnamon and finishes with a luscious honey butter spread. Whether you’re hosting a family gathering or enjoying a cozy night in, this cornbread will surely impress your guests!

Why You’ll Love This Recipe

• Unique Flavor Combination: The blend of sweet potato and cinnamon creates a rich and comforting taste that sets it apart from regular cornbread.
• Easy to Make: With simple ingredients and straightforward instructions, anyone can whip up this delightful dish in no time.
• Perfect for Any Occasion: Whether it’s Thanksgiving dinner or a summer barbecue, this cornbread complements a variety of meals.
• Moist Texture: Thanks to the sweet potato, this cornbread stays moist longer than traditional recipes, ensuring every bite is delicious.
• Customizable Options: Feel free to add nuts or dried fruits to personalize your cornbread experience.

Tools and Preparation

Before diving into the recipe, gather your tools. Having everything ready makes cooking smoother and more enjoyable.

Essential Tools and Equipment

• Mixing bowls
• Whisk
• Baking dish or cast-iron skillet
• Microwave-safe dish for sweet potato
• Ramekin or serving bowl for honey butter

Importance of Each Tool

• Mixing bowls: Essential for combining dry and wet ingredients without spilling.
• Whisk: Helps to achieve a lump-free batter by mixing efficiently.
• Baking dish or cast-iron skillet: Provides even heat distribution for perfectly baked cornbread.

Ingredients

A warm, moist, and flavorful twist on traditional cornbread! This sweet potato cornbread is infused with cinnamon and topped with luscious honey butter, making it the perfect side dish or dessert for any occasion.

For the Cornbread:

• 1 cup mashed sweet potato (about 1 medium sweet potato)
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• ½ cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 2 large eggs, lightly beaten
• ½ cup buttermilk
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract

For the Cinnamon Honey Butter:

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

How to Make Cinnamon Honey Butter Sweet Potato Cornbread: A Delicious Twist to a Classic Favorite

Step 1: Prepare the Sweet Potato

Pierce the sweet potato with a fork and microwave it for 6-8 minutes until soft. Let it cool before mashing until smooth.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together:
* 1 cup yellow cornmeal
* 1 cup all-purpose flour
* ½ cup granulated sugar
* 1 teaspoon baking powder
* ½ teaspoon baking soda
* 1 teaspoon cinnamon
* ½ teaspoon salt

Step 3: Mix Wet Ingredients

In another bowl, mix together:
* The mashed sweet potato
* 2 large eggs (lightly beaten)
* ½ cup buttermilk
* ¼ cup unsalted butter (melted)
* 1 teaspoon vanilla extract

Ensure everything is blended until smooth.

Step 4: Combine Wet and Dry Mixtures

Gradually fold the wet ingredients into the dry mixture until just combined. Be cautious not to overmix; a few lumps are okay!

Step 5: Preheat Your Oven

Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or cast-iron skillet and pour the batter evenly into the pan.

Step 6: Bake

Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Make Cinnamon Honey Butter

In a small bowl, whisk together:
* ½ cup softened unsalted butter
* 3 tablespoons honey
* ½ teaspoon cinnamon

Mix until fluffy.

Step 8: Serve

Let the cornbread cool slightly before slicing. Serve warm with a generous spread of cinnamon honey butter on top. Enjoy your delicious creation!

How to Serve Cinnamon Honey Butter Sweet Potato Cornbread: A Delicious Twist to a Classic Favorite

Cinnamon Honey Butter Sweet Potato Cornbread is not only a delightful treat on its own, but it also pairs wonderfully with a variety of dishes. Here are some creative serving suggestions to elevate your cornbread experience.

Breakfast Delight

• Serve warm for breakfast alongside scrambled eggs and crispy bacon for a hearty morning meal.

Dinner Side

• Pair with roasted chicken or grilled meats for a satisfying balance of flavors that enhances your main dish.

Snack Time

• Enjoy as a sweet afternoon snack, especially when topped with additional honey or butter.

Dessert Option

• Slice the cornbread into squares and serve with a scoop of vanilla ice cream for an indulgent dessert.

Potluck Contribution

• Bring this cornbread to gatherings; it’s sure to be a crowd-pleaser and spark conversations about its unique flavor.

Brunch Favorite

• Include it in your brunch spread, served alongside fresh fruit and yogurt for a colorful and tasty buffet.

How to Perfect Cinnamon Honey Butter Sweet Potato Cornbread: A Delicious Twist to a Classic Favorite

Creating the perfect Cinnamon Honey Butter Sweet Potato Cornbread takes just a few simple adjustments. Follow these tips for optimal results.

• Use fresh sweet potatoes: Freshly cooked sweet potatoes yield better flavor and texture than canned varieties.
• Don’t overmix: Gently combining wet and dry ingredients prevents tough cornbread. Aim for just combined.
• Check oven temperature: Make sure your oven is preheated accurately; use an oven thermometer if needed.
• Let it cool slightly: Allowing the cornbread to cool helps it firm up, making slicing easier without crumbling.
• Experiment with add-ins: Consider adding nuts or dried fruits like cranberries for added texture and flavor.
• Store properly: Keep leftovers in an airtight container at room temperature for up to two days or refrigerate for longer freshness.

Best Side Dishes for Cinnamon Honey Butter Sweet Potato Cornbread: A Delicious Twist to a Classic Favorite

Cinnamon Honey Butter Sweet Potato Cornbread complements many side dishes beautifully. Here’s a selection of perfect pairings:

1. Grilled Vegetables: Charred zucchini, bell peppers, and asparagus add freshness and color.
2. Creamy Macaroni and Cheese: The richness of mac and cheese contrasts nicely with the sweetness of the cornbread.
3. Spicy Chili: A bowl of chili provides warmth and spice that balance the sweet tones in the cornbread.
4. Honey Glazed Carrots: These sweet carrots echo the honey flavor in the cornbread, creating harmony.
5. Coleslaw: Crunchy coleslaw offers textural contrast while cutting through the richness of the dish.
6. Baked Beans: The savory notes from baked beans enhance the sweetness of the cornbread in delightful ways.
7. Fried Chicken: Crispy fried chicken paired with warm cornbread makes for classic comfort food bliss.
8. Spinach Salad: A light spinach salad topped with nuts adds freshness that complements the hearty cornbread.

Common Mistakes to Avoid

When making Cinnamon Honey Butter Sweet Potato Cornbread, it’s easy to make a few common mistakes. Here are some tips to help you get it just right.

• Overmixing the batter – Mixing too much can lead to dense cornbread. Stir until just combined for a light texture.
• Using cold ingredients – Cold eggs or buttermilk can affect the batter’s consistency. Always use room temperature ingredients for best results.
• Not measuring sweet potato properly – Too much or too little sweet potato can alter the flavor and texture. Measure accurately for balance.
• Skipping the baking time check – Every oven is different; don’t rely solely on time. Use a toothpick to check doneness.
• Neglecting the cinnamon honey butter – This topping is essential! Don’t skip it; it complements the cornbread perfectly.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Allow the cornbread to cool completely before sealing to prevent moisture buildup.

Freezing Cinnamon Honey Butter Sweet Potato Cornbread: A Delicious Twist to a Classic Favorite

• Wrap tightly in plastic wrap and then in aluminum foil.
• Freeze for up to 3 months for best quality.

Reheating Cinnamon Honey Butter Sweet Potato Cornbread: A Delicious Twist to a Classic Favorite

• Oven – Preheat to 350°F (175°C) and heat for about 10-15 minutes until warmed through.
• Microwave – Heat individual slices for 20-30 seconds on medium power, checking frequently.
• Stovetop – Warm slices in a skillet over medium-low heat, flipping once until heated through.

Frequently Asked Questions

What makes Cinnamon Honey Butter Sweet Potato Cornbread special?

This cornbread combines classic flavors with sweet potato and cinnamon, creating a moist, sweet treat that’s perfect as a side dish or dessert.

Can I substitute ingredients in this recipe?

Yes! You can use gluten-free flour instead of all-purpose flour or maple syrup instead of honey for different flavor profiles.

How do I store leftover Cinnamon Honey Butter Sweet Potato Cornbread?

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze them for longer storage.

Can I make this cornbread ahead of time?

Absolutely! You can prepare it a day ahead and reheat it when ready to serve. The flavors develop even more overnight!

What can I serve with this cornbread?

This versatile cornbread pairs well with chili, soups, or grilled meats. It also makes an excellent snack on its own!

Final Thoughts

Cinnamon Honey Butter Sweet Potato Cornbread is not just delicious; it’s also versatile enough for any meal. Whether you enjoy it as a side dish or dessert, your guests will love its unique twist on a classic favorite. Feel free to customize it by adding nuts or dried fruits to suit your taste!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Cinnamon Honey Butter Sweet Potato Cornbread

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jennifer
• Total Time: 45 minutes
• Yield: Approximately 12 servings 1x

Print Recipe

Pin Recipe

Description

Cinnamon Honey Butter Sweet Potato Cornbread is a delightful twist on traditional cornbread, combining the natural sweetness of sweet potatoes with aromatic cinnamon. This moist and flavorful bread serves as a perfect side dish or dessert for any occasion, tantalizing your taste buds with every bite. Topped with a rich cinnamon honey butter spread, it enhances both casual family meals and festive gatherings alike. Easy to prepare and endlessly customizable, this recipe will impress your guests and become a beloved staple in your kitchen.

---

Ingredients

Scale 1x2x3x

• 1 cup mashed sweet potato (about 1 medium sweet potato)
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• ½ cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 2 large eggs, lightly beaten
• ½ cup buttermilk
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• ½ cup unsalted butter, softened (for cinnamon honey butter)
• 3 tablespoons honey (for cinnamon honey butter)
• ½ teaspoon cinnamon (for cinnamon honey butter)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Microwave the sweet potato until soft; mash until smooth.
2. In a bowl, mix cornmeal, flour, sugar, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, combine mashed sweet potato, eggs, buttermilk, melted butter, and vanilla until smooth.
4. Fold wet ingredients into dry ingredients gently until just combined.
5. Preheat oven to 375°F (190°C). Pour batter into a greased baking dish or skillet.
6. Bake for 25-30 minutes until a toothpick comes out clean.
7. For the cinnamon honey butter: whisk softened butter with honey and cinnamon until fluffy.
8. Let the cornbread cool slightly before serving warm with the butter spread.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 piece (80g)
• Calories: 170
• Sugar: 7g
• Sodium: 180mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 40mg