Cinnamon Honey Butter Sweet Potato Cornbread

A warming, soft Cinnamon Honey Butter Sweet Potato Cornbread that’s simple to make and perfect for holiday sides — naturally sweet, buttery, and irresistibly cozy.

Yield & Timing

• Yields: 9 generous squares (from an 8×8-inch pan)

• Prep time: 15 minutes

• Bake time: 25–30 minutes

• Cooling/rest: 10 minutes

• Total time: ~50–55 minutes

Equipment (Tools)

• 8×8-inch baking dish (or equivalent)

• Mixing bowls (one large, one medium)

• Whisk and rubber spatula

• Measuring cups and spoons (accurate measuring helps consistency)

• Fork or potato masher (for sweet potato)

• Toothpick or skewer (for doneness test)

• Small bowl and spoon (for cinnamon honey butter)

Ingredients

For the Sweet Potato Cornbread

• 1 cup mashed cooked sweet potato (about 200 g; ~1 medium)

• 1 cup yellow cornmeal (about 160 g)

• 1 cup all-purpose flour (about 125 g)

• 1/4 cup granulated sugar (50 g)

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1/2 teaspoon ground cinnamon

• 1/2 cup whole milk (120 ml)

• 1/3 cup vegetable oil or melted butter (approx. 5 1/3 tbsp)

• 2 large eggs

• 2 tablespoons honey

For the Cinnamon Honey Butter

• 1/2 cup unsalted butter, softened (113 g)

• 2 tablespoons honey

• 1/2 teaspoon ground cinnamon

• Pinch of salt

Step-by-step Instructions

1. Preheat & prep pan. Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish or line it with parchment for easy removal.

2. Mix dry ingredients. In a large bowl whisk together cornmeal, flour, sugar, baking powder, salt, and cinnamon until evenly combined.

3. Combine wet ingredients. In a separate bowl mash the cooked sweet potato until smooth. Add milk, oil (or melted butter), eggs, and honey; whisk or stir until the mixture is silky and uniform.

4. Combine wet & dry. Pour the wet mixture into the dry ingredients and stir gently just until combined. Do not overmix — a few small streaks are fine. Overmixing makes cornbread dense.

5. Transfer to pan. Pour batter into the prepared baking dish and smooth the top with a spatula.

6. Bake. Bake 25–30 minutes, until the edges are golden and a toothpick inserted near the center comes out clean or with just a few moist crumbs (not wet batter).

7. Make the cinnamon honey butter. While the cornbread bakes (or right after), in a small bowl beat the softened butter with honey, cinnamon, and a pinch of salt until smooth and fluffy. Keep at room temperature for easy spreading or refrigerate if you prefer a firmer spread.

8. Cool & serve. Let the cornbread cool in the pan 8–10 minutes, then slice. Serve warm with a generous smear of cinnamon honey butter.

Tips for Guaranteed Success

• Don’t overmix. Stir until the dry streaks are gone. Overmixing develops gluten and gives a gummy texture.

• Measure flour/cornmeal correctly. Spoon and level flour into the cup rather than scooping. Too much flour dries the bread.

• Texture tweak: If you want moister cornbread, swap half the milk for plain yogurt or buttermilk (adds tenderness and subtle tang).

• Even baking: If the top browns too quickly, loosely tent with foil for the last 5–7 minutes.

• Sweetness control: Reduce the 1/4 cup sugar to 2 tablespoons if you prefer a less sweet, more savory cornbread; the sweet potato and honey already contribute natural sweetness.

Variations & Add-ins

• Savory: Fold in 1/2 cup shredded sharp cheddar and 1–2 finely chopped jalapeños for a spicy-cheesy twist.

• Nutty: Stir in 1/3–1/2 cup chopped toasted pecans for crunch.

• Maple swap: Replace the honey with pure maple syrup (in both batter and butter) for a deeper, autumnal flavor.

• Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour (may change texture slightly).

• Vegan: Replace eggs with flax “eggs” (2 tbsp flaxseed + 6 tbsp water, chilled), use plant milk, and swap butter for a solid plant-based spread.

Storage & Reheating

• Room temp: Store cooled cornbread wrapped airtight at room temperature up to 2 days.

• Refrigerator: Keep in an airtight container up to 4 days. Bring to room temp or reheat before serving.

• Freezing: Wrap tightly and freeze up to 3 months. Thaw overnight in the fridge and reheat in a warm oven.

• Reheating: For best texture, reheat slices in a 300°F (150°C) oven for 8–12 minutes (covered with foil to retain moisture), or microwave a single slice 15–30 seconds (timing depends on microwave). Add butter after reheating.

Cinnamon honey butter: Keeps in the fridge up to 2 weeks. Bring to room temp before spreading, or rewhip briefly.

Approximate Nutrition (per serving)

Nutritional estimates are approximate and depend on exact brands/amounts. This recipe yields 9 servings (2-inch squares). Values shown are for cornbread only, and for cornbread with 1 tablespoon of the cinnamon honey butter.

• Cornbread only (per serving):

  • Calories: ~267 kcal

  • Carbohydrates: ~39 g

  • Protein: ~5 g

  • Fat: ~11 g

• Cornbread + 1 tbsp cinnamon honey butter:

  • Calories: ~384 kcal

  • Carbohydrates: ~44 g

  • Protein: ~5 g

  • Fat: ~22 g

(These totals were estimated from standard ingredient nutrition data — use a nutrition calculator with your exact products for precise tracking.)

Frequently Asked Questions (FAQ)

Q: Can I use canned sweet potato or yams?
A: Yes. Drain well, mash, and measure 1 cup. Canned sweet potatoes can be slightly sweeter, so taste the batter and reduce added sugar if desired.

Q: Can I bake this as muffins?
A: Absolutely. Use a standard muffin tin and bake at 375°F (190°C) for about 15–18 minutes — check with a toothpick.

Q: My cornbread turned out dry — what went wrong?
A: Likely overbaked or overmixed. Check oven temperature (an oven thermometer helps). Next time try swapping half the milk for yogurt or buttermilk and avoid over-stirring.

Q: How do I know when it’s done?
A: A toothpick inserted in the center should come out clean or with a few moist crumbs. The edges will pull slightly away and the top will be a light golden brown.

Q: Can I reduce sugar?
A: Yes — reduce the 1/4 cup sugar to 2 tablespoons if you prefer less sweetness; the sweet potato and honey will still give a pleasant, subtle sweetness.

Q: Is it okay to use melted butter instead of oil?
A: Yes. Melted butter adds richness. If you want the lightest texture, vegetable oil keeps it a tad moister. Either works!

Final flavor note (a tiny, honest nudge)

This recipe is forgiving and comforting — it’s a little sweet, a little warm, and unpretentiously good. The cinnamon honey butter? That’s the part that makes people pause and say, “Wow.” Spread generously, serve warm, and savor the quiet little thrill of perfect cornbread.