Sweet Potato Cornbread with Cinnamon

This hearty Cinnamon Honey Butter Sweet Potato Cornbread brings together the comforting flavors of sweet potatoes, honey, and warm cinnamon in a perfectly moist cornbread. The natural sweetness of the potatoes creates a golden crumb that pairs beautifully with the melty cinnamon honey butter.

I first made this cornbread for a fall potluck and it disappeared before anything else on the table. Now it has become our signature side for holiday meals when everyone expects something a little special but still comforting.

Ingredients

• 1 cup mashed sweet potatoes roasted sweet potatoes develop a deeper caramelized flavor that enriches the whole cornbread
• 1 cup yellow cornmeal provides that classic cornbread texture and subtle corn flavor
• 1 cup all purpose flour gives structure without making the bread too dense
• 1/4 cup honey adds natural sweetness that complements the sweet potatoes beautifully
• 1 tablespoon baking powder the key to a good rise and fluffy texture
• 1/2 teaspoon salt balances the sweetness and enhances all flavors
• 2 large eggs binds everything together while adding richness
• 1/2 cup melted butter creates an irresistibly tender crumb
• 1 cup buttermilk adds tanginess and creates the perfect moisture level

For the Cinnamon Honey Butter

• 1/2 cup softened butter use unsalted butter at room temperature for best whipping results
• 1/4 cup honey look for local honey for the most interesting flavor notes
• 1/2 teaspoon ground cinnamon freshly ground cinnamon will give the most aromatic result

Step-by-Step Instructions

Preheat the Oven

Set your oven to 375°F and thoroughly grease a 9 inch baking dish or cast iron skillet. Using a cast iron skillet creates a wonderful crispy edge that contrasts beautifully with the soft interior.

Prepare Dry Ingredients

In a large bowl whisk together the cornmeal flour baking powder and salt until they are completely incorporated. This ensures even leavening and prevents any bitter baking powder pockets.

Mix Wet Ingredients

In a separate bowl combine your mashed sweet potatoes honey eggs melted butter and buttermilk. Make sure your sweet potatoes are completely smooth for the best texture. Whisk until the mixture becomes uniform and creamy with no visible sweet potato lumps.

Combine Mixtures

Gradually add the wet ingredients to your dry ingredients. Use a gentle folding motion rather than vigorous stirring. Stop mixing as soon as no dry patches remain. Overmixing will develop gluten and result in a tougher cornbread.

Bake to Golden Perfection

Pour your batter into the prepared pan ensuring it spreads evenly to the edges. Bake for 25 to 30 minutes watching for the edges to pull away slightly from the pan and for the top to become golden brown. When a toothpick inserted in the center comes out with just a few moist crumbs it is ready.

Create the Cinnamon Honey Butter

While the cornbread bakes whip the softened butter honey and cinnamon together until light and fluffy. The butter should increase in volume and become pale in color. This usually takes about 3 minutes with an electric mixer or 5 minutes by hand.

Serve Warm

Allow the cornbread to cool for 5 minutes before cutting. This helps it set up properly. Serve warm slices with generous smears of the cinnamon honey butter melting into all the nooks and crannies.

Bookmark

The sweet potatoes are truly the star of this recipe. I first discovered their magic in cornbread during a particularly abundant fall harvest when my neighbor shared a bushel from her garden. The natural sweetness and moisture they bring transforms ordinary cornbread into something extraordinary that even my cornbread skeptic friends cannot resist.

Sweet Potato Preparation Tips

The method you choose for preparing your sweet potatoes can significantly impact the final flavor of your cornbread. Roasting them at 400°F until caramelized creates a deeper more complex flavor profile compared to boiling or steaming. Simply prick whole sweet potatoes with a fork wrap in foil and roast for about 45 minutes until completely tender. The skins will slip off easily once cooled and the flesh will have concentrated natural sugars perfect for this recipe.

Make-Ahead and Storage

This cornbread actually improves slightly after sitting for a few hours as the flavors meld together. You can prepare it up to a day ahead of time and store it covered at room temperature. For longer storage keep it in an airtight container in the refrigerator for up to 5 days. Individual squares freeze beautifully for up to 3 months. To reheat wrap portions in foil and warm in a 300°F oven for about 10 minutes or until heated through. The cinnamon honey butter can be stored in the refrigerator for up to two weeks.

Seasonal Variations

Fall and winter Stir in 1/4 teaspoon of nutmeg and a pinch of cloves to the batter for a holiday spice profile

Spring Add 1 tablespoon of orange zest to brighten the flavor

Summer Fold in 1/2 cup of fresh corn kernels for added texture and sweetness

Savory option Add 1 tablespoon of chopped fresh rosemary and reduce honey to 2 tablespoons for a more dinner appropriate side

Recipe Q&A

→ Can I make this cornbread ahead of time?

Yes! You can bake this cornbread up to 2 days in advance. Store in an airtight container at room temperature. Reheat individual slices in the microwave for 15-20 seconds or warm the entire cornbread covered with foil in a 300°F oven for 10 minutes before serving.

→ What's the best way to prepare sweet potatoes for this cornbread?

Roasting sweet potatoes yields the best flavor. Prick whole sweet potatoes with a fork, roast at 400°F for 45-60 minutes until completely soft, then peel and mash. For a quicker method, peel and cube sweet potatoes, then steam until tender (about 15 minutes) before mashing.

→ Can I substitute the buttermilk?

Yes! Make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes. Alternatively, plain yogurt thinned with a bit of milk works well. These substitutes will provide the necessary acidity for proper rising.

→ Is a cast-iron skillet necessary for this cornbread?

While a cast-iron skillet creates a wonderful crispy edge, any 9-inch baking dish works perfectly. Glass or metal baking pans will yield excellent results. If using a cast-iron skillet, preheating it before adding batter creates an extra-crispy bottom crust.

→ How can I make this cornbread gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure your cornmeal is certified gluten-free (some brands process cornmeal in facilities with wheat). The texture might be slightly different, but the flavor will remain delicious.

→ What makes this cornbread so moist?

The mashed sweet potatoes are the secret to this cornbread's exceptional moisture. They add natural sweetness while keeping the texture soft and tender. The buttermilk and melted butter also contribute to the cornbread's rich, moist crumb.