Irresistible Cinnamon Honey Butter Sweet Potato Cornbread Recipe
There’s something magical about the smell of warm cornbread wafting through the house, isn’t there? I can still remember the first time my grandmother made cornbread for me on a chilly autumn evening. The golden edges were crisp, while the center was moist and fluffy. She served it right out of the oven, slathered with butter and drizzled with honey, and I was instantly hooked. Today, I’m sharing a special twist on that childhood classic: Cinnamon Honey Butter Sweet Potato Cornbread. This warm, comforting dish combines the earthy sweetness of sweet potatoes with the inviting spices of cinnamon, creating a cornbread that’s not just delicious, but also perfect for any meal or gathering! Whether you’re cozying up for the holidays or just looking for an easy weeknight side, this cornbread is here to delight your taste buds.
Why You’ll Love This Recipe
- Simple and quick to whip up — perfect for weeknight dinners!
- Budget-friendly ingredients that you might already have at home.
- A blend of comforting flavors that warm your heart and home.
- Great for soaking up soups, stews, or chili!
- Ideal for potlucks and gatherings, everyone will be asking for the recipe!
Ingredients
Gather these simple ingredients to make your Cinnamon Honey Butter Sweet Potato Cornbread:
- 1 cup sweet potato puree (about 1 medium sweet potato)
- 1 cup buttermilk (or milk with a splash of vinegar)
- ¼ cup honey (plus extra for drizzling)
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup cornmeal
- ½ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon (freshly ground if you can!)
- ½ teaspoon salt
- ¼ cup unsalted butter, melted (plus extra for greasing)
Helpful Note: If you can, roast your sweet potato for an even deeper flavor! Just pop it in the oven for about 45 minutes at 400°F until soft, then scoop out the flesh.
Step-by-Step Instructions
Let’s get baking! Just follow these simple steps to create your cornbread masterpiece:
- Preheat your oven to 400°F (200°C). Grab an 8-inch square baking dish and grease it well with butter or spray.
- In a mixing bowl, combine the sweet potato puree, buttermilk, honey, and eggs. Whisk until it’s smooth and all ingredients are well blended. The vibrant orange color is so inviting!
- In a separate bowl, whisk together the flour, cornmeal, sugar, baking powder, cinnamon, and salt. Make sure all the dry ingredients are well incorporated.
- Gently fold the dry ingredients into the wet mixture until just combined. Watch out: Overmixing can lead to dense cornbread, and we want it light and airy!
- Pour the batter into your prepared baking dish and spread it out evenly. It should look thick and creamy before baking.
- Bake in the preheated oven for about 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. The aroma will fill your kitchen — it’s heavenly!
- Once baked, remove it from the oven and let it cool for a few minutes. While it’s cooling, melt a tablespoon of butter and mix it with another tablespoon of honey. Drizzle this heavenly mixture over the cornbread while it’s still warm to create a delicious glaze.
- Cut it into squares and enjoy this magical treat warm with extra butter and honey on the side!
Pro Tips & Variations
This Cinnamon Honey Butter Sweet Potato Cornbread is so versatile! Here are some fun variations and tips to make it uniquely yours:
- Spice it up: Add a pinch of nutmeg or ginger for an extra layer of warmth.
- Mix it up: Toss in some chopped pecans or walnuts for a delightful crunch!
- Sweeten the deal: Dark brown sugar can replace granulated sugar for a richer flavor.
- Vegan option: Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg) and use a plant-based milk.
Serving Suggestions
Picture this: you’ve just pulled your warm Cinnamon Honey Butter Sweet Potato Cornbread out of the oven, and the golden top gleams invitingly. Serve it alongside a hearty bowl of chili or a comforting soup — it’s perfect for soaking up every last drop! This cornbread is the ideal partner for Thanksgiving feasts, too, complementing turkey and cranberry sauce beautifully. And let’s not forget breakfast! Enjoy it warmed up, topped with that luscious honey butter and a steaming cup of coffee. Bliss!
Storage Tips
You’ll want to enjoy your cornbread while it’s fresh, but it also stores quite nicely! Here’s how to keep it tasting delightful:
- Refrigerate: Wrap the cooled cornbread in plastic wrap or aluminum foil, and store it in the fridge for up to 4 days.
- Freeze: Slice the cornbread, wrap each piece securely in plastic, and place it in a freezer-safe bag. It’ll last for up to 3 months! Just defrost and warm it up in the oven.
- Reheat: For the best flavor and texture, reheat slices in a 350°F oven for about 10 minutes, or in the microwave in short bursts until warmed through.
Can I use canned sweet potato for this recipe?
Absolutely! Canned sweet potato puree works just fine. Just make sure to drain any excess liquid for the best texture!
Is it possible to make this cornbread gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend. Just make sure to check your baking powder is gluten-free, too!
How can I make this cornbread spicier?
If you love a kick, try adding jalapeño peppers to the batter or even some cayenne pepper for that extra heat. It’s a fun twist!
Can I bake this in a cast-iron skillet?
Absolutely! Just heat the skillet in the oven with a little melted butter before adding your batter for extra crispy edges. It’s a classic way to get that crunchy texture.
How do I know when the cornbread is done?
The top should be golden brown, and a toothpick inserted in the center should come out clean. If it’s wet with batter, give it a few more minutes and check again!
Conclusion
I hope you enjoy making and sharing this Cinnamon Honey Butter Sweet Potato Cornbread as much as I do! The comforting flavors, warm aroma, and delightful texture make it a perfect addition to any table. I’d love to hear how yours turns out, so feel free to share your thoughts or any special twists you try! Happy baking, friend!
Print
Irresistible Cinnamon Honey Butter Sweet Potato Cornbread Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
Description
Indulge in sweet potato cornbread with cinnamon honey butter for a delightful treat. Perfectly fluffy and bursting with flavor! 155 chars
Ingredients
Instructions
Notes
Cinnamon Honey Butter Sweet Potato Cornbread combines the earthy sweetness of sweet potatoes with the inviting spices of cinnamon for a warm, comforting dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 210
- Sugar: 10g
- Fat: 5g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
Keywords: cornbread, sweet potato, honey butter, cinnamon, side dish, Thanksgiving