Cinnamon Honey Butter Sweet Potato Cornbread

A moist, fluffy twist on classic cornbread, this Cinnamon Honey Butter Sweet Potato Cornbread is one of my favorite cozy bakes when the weather cools down. Made with mashed sweet potato, cornmeal, warm cinnamon, and a touch of honey or maple syrup, it’s the perfect mix of sweet and savory. I love serving it warm with a generous smear of whipped cinnamon honey butter that melts into every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cornbread:

1 cup mashed cooked sweet potato

1 cup cornmeal

3/4 cup flour (all-purpose or whole wheat)

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 cup coconut oil or melted butter

2 tablespoons honey or maple syrup

3/4 cup milk of choice (dairy or non-dairy)

1 tablespoon apple cider vinegar

1 teaspoon vanilla extract

For the Cinnamon Honey Butter:

1/2 cup unsalted butter, softened

2 tablespoons honey

1/2 teaspoon ground cinnamon

Pinch of sea salt

Directions

I preheat my oven to 375°F (190°C) and grease an 8-inch square or round baking dish (or just line it with parchment paper).

In a large bowl, I whisk together the cornmeal, flour, baking powder, baking soda, salt, and cinnamon.

In another bowl, I mix the mashed sweet potato with coconut oil or butter, honey or maple syrup, milk, vinegar, and vanilla until everything is smooth.

Then I pour the wet mixture into the dry ingredients and stir just until everything is combined. I’m careful not to overmix.

I pour the batter into the prepared dish, smooth the top, and bake it for 22 to 28 minutes—just until a toothpick in the center comes out clean.

While it’s baking, I make the cinnamon honey butter by beating together the softened butter, honey, cinnamon, and a pinch of salt until fluffy.

I let the cornbread cool just a bit before slicing, then serve it warm with a generous spread of the cinnamon honey butter.

Servings and timing

Servings: 9

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Calories: 210 kcal per serving

Variations

I like making a few swaps depending on what I have on hand. Maple syrup works just as well as honey and adds a deeper flavor. If I want it dairy-free, I use almond or oat milk and vegan butter. I’ve also tried using whole wheat flour for a heartier bite, and it still turns out moist and tender. For an extra treat, sometimes I stir in chopped pecans or a handful of dried cranberries.

Storage/Reheating

I store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate it for up to 5 days. To reheat, I pop individual slices in the microwave for about 15–20 seconds. The cinnamon honey butter stays good in the fridge for a week—just let it soften before spreading.

FAQs

What’s the best way to mash sweet potatoes for this recipe?

I usually roast or boil the sweet potatoes until tender, then mash them well with a fork or potato masher. You can also blend them if you want a super smooth texture.

Can I make this cornbread gluten-free?

Yes, I’ve had success using a gluten-free all-purpose flour blend in place of regular flour. Just make sure it includes a binder like xanthan gum.

Is this cornbread very sweet?

It has a natural sweetness from the sweet potato and a touch of honey or maple syrup, but it’s not overly sweet. I think it hits the perfect balance between savory and sweet.

Can I freeze this cornbread?

Absolutely. I slice it, wrap the pieces individually in plastic wrap or foil, then freeze. When I want one, I reheat it in the oven or microwave.

Do I have to make the cinnamon honey butter?

Technically, no—but I highly recommend it. It really takes this cornbread to the next level and only takes a couple of minutes to whip up.

Conclusion

This Cinnamon Honey Butter Sweet Potato Cornbread has quickly become a staple in my kitchen, especially during the cooler months. It’s a cozy, feel-good recipe that feels special enough for holidays but easy enough for a weeknight dinner. Whether I’m pairing it with soup, chili, or just enjoying a slice on its own, it always brings warmth to the table.

Recipe:

Cinnamon Honey Butter Sweet Potato Cornbread

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• Author: Sophia
• Total Time: 35 minutes
• Yield: 9 servings
• Diet: Vegetarian

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Description

A moist and fluffy cornbread made with mashed sweet potato, cornmeal, cinnamon, and honey or maple syrup. Topped with whipped cinnamon honey butter, it’s the perfect cozy bake for fall or any time you want a comforting, slightly sweet side.

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Ingredients

1 cup mashed cooked sweet potato

1 cup cornmeal

3/4 cup all-purpose or whole wheat flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 cup coconut oil or melted butter

2 tablespoons honey or maple syrup

3/4 cup milk of choice (dairy or non-dairy)

1 tablespoon apple cider vinegar

1 teaspoon vanilla extract

1/2 cup unsalted butter, softened (for cinnamon honey butter)

2 tablespoons honey (for cinnamon honey butter)

1/2 teaspoon ground cinnamon (for cinnamon honey butter)

Pinch of sea salt (for cinnamon honey butter)

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Instructions

1. Preheat oven to 375°F (190°C) and grease or line an 8-inch square or round baking dish.
2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and ground cinnamon.
3. In another bowl, mix mashed sweet potato, coconut oil or melted butter, honey or maple syrup, milk, apple cider vinegar, and vanilla extract until smooth.
4. Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
5. Pour the batter into the prepared baking dish, smooth the top, and bake for 22–28 minutes, or until a toothpick inserted in the center comes out clean.
6. While the cornbread bakes, make the cinnamon honey butter by beating together softened butter, honey, ground cinnamon, and a pinch of sea salt until light and fluffy.
7. Let the cornbread cool slightly before slicing. Serve warm with a generous smear of cinnamon honey butter.

Notes

Maple syrup can be used instead of honey for a deeper flavor.

Use dairy-free milk and vegan butter for a completely dairy-free version.

Whole wheat flour adds a heartier texture without sacrificing moisture.

Optional add-ins: chopped pecans or dried cranberries for extra flavor and texture.

Store in an airtight container at room temp for 2 days or refrigerate for up to 5 days.

To freeze, wrap individual slices and reheat in the microwave or oven.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 210
• Sugar: 6g
• Sodium: 180mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 20mg