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If you’re searching for a comforting, sweet-and-spicy treat that feels like a warm hug in every bite, the Cinnamon Honey Butter Sweet Potato Cornbread Recipe is exactly what your kitchen needs. This delightful recipe blends tender, moist cornbread infused with velvety mashed sweet potatoes and a hint of cinnamon, then crowns it with a luscious, homemade cinnamon honey butter that melts perfectly on top. It’s a true celebration of fall flavors but easy enough to enjoy any time you want a little sweet, buttery magic with a hint of spice.
Ingredients You’ll Need
Each ingredient in this Cinnamon Honey Butter Sweet Potato Cornbread Recipe plays a crucial role, from the cornmeal that gives it that classic cornbread texture, to the sweet potato that adds moisture and natural sweetness, and the cinnamon that brings warmth and depth. These simple staples come together beautifully to create a dish that’s both comforting and a little bit special.
- Cornmeal: This is the foundation of your cornbread, imparting its signature grainy texture and golden color.
- All-purpose flour: Adds structure and balances the crumb for a tender bite without being too dense.
- Granulated sugar: Provides a subtle sweetness that complements the natural sugars in the sweet potato.
- Baking powder: Helps your cornbread rise, making it light and fluffy instead of heavy.
- Ground cinnamon: Brings that warm, spicy note that perfectly harmonizes with the honey and sweet potato.
- Salt: Enhances all the flavors and balances the sweetness.
- Eggs: Bind everything together and add richness for a moist texture.
- Mashed sweet potato: Adds vibrant color, natural sweetness, and a silky smooth texture to the batter.
- Milk: Moistens the batter and helps dissolve the sugar and baking powder for even rising.
- Unsalted butter (melted): Introduces a rich, buttery flavor that makes each bite indulgent.
- Vanilla extract: Adds a subtle aromatic sweetness that elevates the overall flavor profile.
- Unsalted butter (softened): The base for the creamy cinnamon honey butter that tops the cornbread.
- Honey: Sweetens the butter with a floral touch that pairs perfectly with cinnamon.
- Ground cinnamon (for butter): Intensifies the spicy notes for a truly comforting topping.
- Pinch of salt (optional): Balances the sweetness in the butter and rounds out the flavors beautifully.
How to Make Cinnamon Honey Butter Sweet Potato Cornbread Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 375°F (190°C). This ensures it’s hot and ready so your cornbread can rise perfectly. Grease a 9×9-inch baking dish or line it with parchment paper—this makes for easy removal and clean-up later. Setting up your baking vessel right from the start means you can focus on mixing your delicious batter.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, cinnamon, and salt. This step is important because it evenly distributes the leavening and spices, ensuring every bite has consistent flavor and a light texture.
Step 3: Mix Wet Ingredients
In another bowl, whisk the eggs until smooth, then add the mashed sweet potato, milk, melted butter, and vanilla extract. Stir everything together until fully combined and silky. The mashed sweet potato is the star here, infusing moisture and a beautiful hue into your batter.
Step 4: Combine Wet and Dry
Pour the wet mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix; you want the batter to be smooth but still a little lumpy to keep the cornbread tender and light.
Step 5: Bake to Perfection
Transfer the batter to your prepared pan and spread it evenly. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. This bakes your Cinnamon Honey Butter Sweet Potato Cornbread Recipe to golden perfection with a crust that’s slightly crisp and an inside that stays soft and moist.
Step 6: Prepare the Cinnamon Honey Butter
While your cornbread is baking or cooling, beat together the softened butter, honey, cinnamon, and optional salt until fluffy and well combined. This homemade cinnamon honey butter is what turns this cornbread from delicious to unforgettable. You can adjust the honey to make the butter sweeter or more subdued according to your taste.
Step 7: Serve and Enjoy
Once the cornbread has cooled for a few minutes, slice it up and spread a generous dollop of cinnamon honey butter on each piece. The butter will melt over the warm cornbread, creating a luscious, irresistible topping that completes the Cinnamon Honey Butter Sweet Potato Cornbread Recipe beautifully.
How to Serve Cinnamon Honey Butter Sweet Potato Cornbread Recipe
Garnishes
For a little extra sparkle, sprinkle some toasted pecans or chopped walnuts on top of the buttered cornbread. A light dusting of powdered sugar or an extra drizzle of honey can add a touch of sweetness and elegance. If you’re feeling adventurous, a pinch of flaky sea salt over the butter adds a delightful contrast.
Side Dishes
This cornbread pairs delightfully with hearty, savory dishes like chili, roasted turkey, or glazed ham. It also complements autumnal soups like butternut squash or pumpkin bisque. The natural sweetness and cinnamon-spiked butter make it a wonderful balance to more savory or spicy mains.
Creative Ways to Present
Turn your Cinnamon Honey Butter Sweet Potato Cornbread Recipe into a party favorite by cutting it into small squares and serving with individual dollops of cinnamon honey butter in mini ramekins. For a brunch twist, top slices with crispy bacon or a smear of cream cheese mixed with cinnamon and honey. You can also transform leftovers into crunchy croutons perfect for salad or soup toppings.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap the cornbread tightly in plastic wrap or store it in an airtight container. Keep it in the refrigerator for up to 3 days. The flavors actually mature and meld beautifully when rested, so leftovers often taste even better!
Freezing
You can freeze leftover cornbread by wrapping it well in plastic wrap and then placing it in a freezer-safe bag. It will keep well for up to 3 months. Thaw overnight in the fridge before reheating to keep it moist and tender.
Reheating
To reheat your cornbread, warm slices in a preheated oven at 325°F (160°C) for 10-15 minutes or until heated through. For a quick fix, microwave the cornbread covered with a damp paper towel for about 20 seconds, then top with fresh cinnamon honey butter for that just-baked goodness.
FAQs
Can I use canned sweet potato puree instead of fresh sweet potato?
Absolutely! Canned sweet potato puree works perfectly in this recipe and can save time. Just make sure to measure the amount accurately and drain any excess liquid if it seems watery.
Is this cornbread gluten-free?
This recipe uses all-purpose flour, so it’s not gluten-free as is. However, you can try substituting with a gluten-free flour blend that works well for baking, keeping in mind texture may vary slightly.
Can I make the cinnamon honey butter without honey?
If you want to skip honey, you can substitute with maple syrup or a simple powdered sugar glaze. Honey adds a unique floral sweetness, but these alternatives still make a delicious butter spread.
How do I know when the cornbread is done baking?
The best test is the toothpick method: insert a toothpick into the center, and if it comes out clean or with a few moist crumbs (not wet batter), your cornbread is perfectly baked.
Can I use brown sugar instead of granulated sugar?
Yes! Brown sugar will add a deeper, caramel-like sweetness and slight moisture boost. It’s a nice variation that pairs beautifully with the cinnamon and sweet potato flavors.
Final Thoughts
There’s something truly special about a dish that combines simplicity with soul, and this Cinnamon Honey Butter Sweet Potato Cornbread Recipe does just that. It’s a cozy, crowd-pleasing treat that feels like home, warm and inviting with every bite. I hope you’ll make it soon and share it with loved ones; it’s the kind of recipe that turns everyday moments into cherished memories.
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Print
Cinnamon Honey Butter Sweet Potato Cornbread Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cinnamon Honey Butter Sweet Potato Cornbread is a delightful twist on classic cornbread, featuring the natural sweetness and moisture of mashed sweet potatoes combined with warm cinnamon flavor. Baked to golden perfection and served with a luscious cinnamon honey butter, this cornbread is an irresistible side dish or snack that perfectly balances sweet and savory.
Ingredients
Cornbread
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup mashed sweet potato (about 1 medium sweet potato, cooked and mashed)
- 1/2 cup milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Cinnamon Honey Butter
- 1/2 cup unsalted butter, softened
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
- Pinch of salt (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease or line a 9×9-inch square baking dish or similar-sized pan with parchment paper to ensure the cornbread does not stick.
- Prepare the Cornbread Batter: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt to evenly distribute the dry ingredients.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs thoroughly, then add the mashed sweet potato, milk, melted butter, and vanilla extract. Stir until the mixture is smooth and homogenous.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the cornbread tender.
- Pour and Spread Batter: Transfer the batter to the prepared baking dish and spread it out evenly for uniform baking.
- Bake the Cornbread: Bake in the preheated oven for 25-30 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs, indicating it is done baking.
- Cool Slightly: Let the cornbread cool in the pan for 5 minutes before transferring it to a wire rack to cool slightly. This makes it easier to slice and serve.
- Prepare Cinnamon Honey Butter: In a medium bowl, beat together the softened butter, honey, ground cinnamon, and salt (if using) until the mixture is smooth, creamy, and fluffy.
- Adjust Sweetness: Taste the cinnamon honey butter and add more honey if you prefer a sweeter spread.
- Serve: Slice the warm cornbread and generously spread the cinnamon honey butter on top for a rich, flavorful treat.
- Enjoy: Serve this cornbread alongside your favorite meal or enjoy it as a comforting snack on its own.
Notes
- For best results, use freshly cooked and mashed sweet potato, ensuring it is smooth without large chunks.
- You can substitute whole milk with a dairy-free alternative to make the recipe lactose-free.
- If you prefer a spicier flavor, add a pinch of nutmeg or ground cloves to the dry ingredients.
- Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat slices gently in the microwave or oven before serving to bring back softness.
- The cinnamon honey butter can be made ahead and refrigerated; bring it to room temperature and re-whip before serving.
