Here’s a delicious and moist Cinnamon Honey Butter Sweet Potato Cornbread recipe—a cozy twist on traditional cornbread with warm spices, creamy sweet potato, and a rich cinnamon honey butter topping. Perfect for fall meals or anytime you want a comforting side!
🍠 Cinnamon Honey Butter Sweet Potato Cornbread
Ingredients:
For the Cornbread:
- 1 cup cooked, mashed sweet potato (about 1 medium)
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg (optional)
- 2 large eggs
- 1/3 cup unsalted butter, melted
- 3/4 cup buttermilk (or whole milk with 1 tsp vinegar)
- 1/4 cup honey
- 1 tsp vanilla extract
For the Cinnamon Honey Butter:
- 1/2 cup unsalted butter, softened
- 2 tbsp honey
- 1/2 tsp ground cinnamon
- Pinch of salt (optional)
🧁 Instructions:
1. Preheat & Prep:
Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish or line with parchment paper.
2. Mix Dry Ingredients:
In a large bowl, whisk together:
- Cornmeal
- Flour
- Brown sugar
- Baking powder
- Salt
- Cinnamon
- Nutmeg
3. Mix Wet Ingredients:
In another bowl, whisk:
- Mashed sweet potato
- Eggs
- Melted butter
- Buttermilk
- Honey
- Vanilla extract
4. Combine & Mix:
Pour the wet mixture into the dry. Stir just until combined (don’t overmix). The batter will be thick.
5. Bake:
Pour into the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly before serving.
6. Make Cinnamon Honey Butter:
While the cornbread bakes, beat together the softened butter, honey, and cinnamon until smooth and fluffy.
🍯 To Serve:
Spread warm slices of sweet potato cornbread with a generous amount of cinnamon honey butter. Drizzle with extra honey if you like!