There’s something about a slice of warm Cоrnbread that just makes you feel at home . This simple bread is made from ground cornmeal , and it’s been a big part of Southern meals for ages . It’s soft , a little sweet , and perfect for almost any dinner . You can serve it next to chili , soup , or just spread some butter on top .

But wait—there’s a tasty twist: Sweet Potato Cornbread . When you mash sweet potаtoes into the batter , it adds a richer taste and natural sweetness . Then you top it off with Cinnamon Honey Butter , which is just soft butter whipped with honey and cinnamon . The warm spice and sticky honey make each bite feel extra special .

This Cinnamon Honey Butter Sweet Potato Cornbread isn’t just for holidays . You can eat it with chili on a cold night , have a piece with your morning coffee , or bring it to a potluck . It’s easy enough for a weeknight meal but fancy enough for big gatherings . Once you try it , you’ll want to keep this recipe on hand .

What is Cinnamon Honey Butter Sweet Potato Cornbread ?

This recipe is a fun twist on regular cornbread . You still use cornmeal , flour , baking powder , eggs , and milk . But you also blend in mashed sweet potatoes for extra moisture and flavor . On top , the cinnamon honey butter adds a sweet and spiced touch that makes it unforgettable .

Ingredients

Sweet potаtoes : mashed, fresh or canned
Cornmeal : the base that gives it a hearty texture
All-purpose flour : to balance the cornmeal
Baking powder : helps it rise and stay fluffy
Sugar : adjusts the sweetness to taste
Eggs : bind everything together
Milk (or non-dairy milk) : adds moisture
Ground cinnamon : for warm spice notes
Honey : sweetens the butter topping
Salt : enhances all flavors

For the Cinnamon Honey Butter :

Unsalted butter : softened to room temp
Honey : for sweetness
Ground cinnamon : for that warm kick

If you need gluten-free , use a GF flour mix . For vegan , swap eggs with flaxseed meal (1 tablespoon flax + 2.5 tablespoon water = 1 egg) .

Directions for Preparing Cinnamon Honey Butter Sweet Potato Cornbread

Cook the sweet potatoes : Peel and chop fresh sweet potatoes into chunks . Boil in salted water until soft , about 15–20 minutes . Drain and mash until smooth . If you use canned , just drain and mash .
Mix dry ingredients : In a big bowl , whisk cornmeal , flour , baking powder , sugar , cinnamon , and salt together .
Combine wet ingredients : In another bowl , beat the eggs . Then add milk and the mashed sweet potatoes . Stir until mostly smooth .
Fold mixtures : Pour the wet mix into the dry . Gently stir until just combined — don’t overmix or it’ll get tough . A few lumps are fine .
Bake : Preheat oven to 375°F (190°C) . Grease a 9×9-inch pan or line with parchment . Pour in the batter and smooth the top . Bake 25–30 minutes , or until a toothpick comes out clean .
Make the butter : While it bakes , mix softened butter , honey , and cinnamon in a small bowl . Stir until creamy . If it’s too stiff , warm it a bit to spread easier .
Serve : Let the cornbread cool a few minutes . Cut into squares and top with cinnamon honey butter . Perfect with chili , soup , or just by itself .

Nutritional Value and Benefits

Sweet potаtoes : high in vitamins A and C , plus fiber for good digestion
Cornmeal : a source of carbs and fiber for energy
Cinnamon : has antioxidants and may help blood sugar
Honey : natural sweetener with some antibacterial perks

Eat in moderation because it has calories from butter and sugar . Adjust portions as needed .

Variations and Serving Ideas

Add-ins : Stir in nuts (pecans or walnuts) or dried fruit (cranberries , raisins) for extra texture .
Pairings : Goes great with chili , stews , holiday roasts , or coffee and tea in the morning .
Leftover hacks : Turn cubes into croutons for salads , mix into a bread pudding , or use in muffins .

Frequently Asked Questions (FAQs)

Can I skip eggs ? Yes — flaxseed meal or store-bought egg replacer works fine .
How do I store leftovers ? Airtight at room temp for 2 days , in the fridge up to a week , or freeze slices for later .
Fresh vs. canned sweet potatoes ? Fresh taste better but canned is faster . Both work .
What about honey substitutes ? Maple syrup or agave both make good swaps .
How to tell when it’s done ? Toothpick in center should come out clean and edges pull from pan .

Conclusion

Cinnamon Honey Butter Sweet Potato Cornbread is a cozy treat that’s easy to make and perfect for lots of meals . Its sweet potato base and spiced honey butter make it extra special , whether for a big gathering or a simple dinner . Give it a try and you might find your new favorite comfort food .

Recipe Card

Quick Recipe for Cinnamon Honey Butter Sweet Potato Cornbread :
- 1 cup mashed sweet potatoes
- 1 cup cornmeal
- ½ cup all-purpose flour
- 2 teaspoon baking powder
- ¼ cup sugar
- 2 eggs
- 1 cup milk
- 1 teaspoon cinnamon
- ½ cup honey (for butter)
- ½ cup unsalted butter (for butter)
Mix , bake 375°F for 25–30 min , then top with cinnamon honey butter . Enjoy !