Quick Sweet Potato Cornbread with Cinnamon Honey Spread Recipe

Sweet potato cornbread adds unexpected warmth and richness to traditional southern baking traditions.

Rich, golden ingredients merge in surprising culinary harmony.

Subtle sweetness mingles with hearty cornmeal textures that delight curious palates.

Comfort food enthusiasts will appreciate this innovative twist on classic recipes.

Seasonal ingredients create magical kitchen moments with minimal effort.

Warm spices and creamy tubers combine to craft something truly memorable.

You can want to savor each tender, rustic bite of this delectable creation.

Sweet Potato Cornbread Overview

• This sweet potato cornbread transforms classic comfort food with a vibrant twist, blending the hearty texture of cornmeal with the natural sweetness and creamy richness of mashed sweet potatoes.
• Ordinary pantry staples become extraordinary through clever combinations, creating a recipe that's both familiar and exciting with minimal kitchen effort and maximum flavor impact.
• Ready in under 45 minutes, this versatile bread works perfectly for family breakfasts, cozy weekend brunches, or as a delightful side dish that instantly warms hearts and satisfies hunger with its soft, tender crumb and subtle cinnamon notes.

Ingredients for Sweet Potato Cornbread

• Cornmeal: Provides the classic cornbread texture and hearty corn flavor.
• All-Purpose Flour: Adds structure and softness to the bread.
• Baking Powder: Helps the cornbread rise and become light and fluffy.
• Salt: Enhances the overall flavor of the cornbread.
• Ground Cinnamon: Adds warm, sweet spice to complement the sweet potato.

• Sweet Potatoes: Brings natural sweetness, moisture, and vibrant orange color.
• Eggs: Bind the ingredients together and provide richness.
• Butter: Adds richness and helps create a tender crumb.
• Buttermilk: Provides tanginess and helps activate the baking powder.
• Honey: Contributes natural sweetness and depth of flavor.

• Honey, Ground Cinnamon, Butter: Create a sweet and spicy spread that complements the cornbread's flavor profile.

Steps for Sweet Potato Cornbread with Honey Spread

Step 1: Prepare Sweet Potatoes

Wash and peel sweet potatoes. Boil or steam until soft. Mash thoroughly until smooth and creamy with no lumps.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together cornmeal, flour, baking powder, salt, and ground cinnamon until perfectly blended.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk mashed sweet potatoes, eggs, melted butter, buttermilk, and honey until silky and well incorporated.

Step 4: Create Cornbread Batter

Slowly pour wet ingredients into dry ingredients. Gently fold together until just combined. Avoid overmixing to keep cornbread tender.

Step 5: Bake Cornbread

Grease a 9-inch baking dish. Pour batter evenly. Bake in preheated oven at 375°F (190°C) for 25-30 minutes until golden brown.

Step 6: Prepare Cinnamon Honey Spread

In a small bowl, blend softened butter, honey, and ground cinnamon until smooth and creamy.

Step 7: Serve and Enjoy

Remove cornbread from oven. Let cool slightly. Slice and serve warm with a generous spread of cinnamon honey butter.

Baking Tips for Sweet Potato Cornbread

• Mash Sweet Potatoes Smoothly: Use a fork or potato masher to ensure no lumps remain, creating a silky texture that blends perfectly with the cornbread batter.
• Avoid Overmixing Batter: Stir ingredients just until combined to keep the cornbread tender and prevent a tough, dense texture.
• Check Doneness Carefully: Insert a toothpick in the center – it should come out clean with just a few moist crumbs, indicating perfectly baked cornbread.
• Soften Butter Strategically: Let butter sit at room temperature for 30 minutes before mixing with honey and cinnamon for a smooth, spreadable consistency.
• Serve Warm for Maximum Flavor: Enjoy the cornbread fresh from the oven to experience the most vibrant taste and softest texture.

Storing and Reheating Sweet Potato Cornbread

• Refrigerate: Store leftover cornbread in an airtight container for up to 3 days, keeping it fresh and moist at the back of the refrigerator.
• Reheat: Warm individual slices in the microwave for 15-20 seconds or wrap in foil and heat in a 350F oven for 5-7 minutes until soft and warm.
• Freeze: Wrap cooled cornbread tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months for longer storage, thawing at room temperature before enjoying.

What to Serve with Sweet Potato Cornbread

• Pair with Cozy Comfort Drinks: Warm up your sweet potato cornbread experience with a mug of spiced chai latte or rich hot apple cider. The warm, aromatic spices perfectly complement the sweet and earthy flavors of the cornbread.
• Match with Hearty Southern Sides: Serve alongside slow-cooked pulled pork, creamy collard greens, or a rustic chili. The cornbread's sweet and tender texture creates a delightful contrast with savory main dishes.
• Enhance with Autumn-Inspired Accompaniments: Create a seasonal spread by adding roasted butternut squash soup, maple-glazed roasted chicken, or a crisp autumn salad with candied pecans. These pairings highlight the cornbread's warm, comforting essence and celebrate fall flavors.
• Complement with Creamy Beverage Choices: Enjoy with a cold glass of whole milk, a smooth bourbon-based cocktail, or a creamy vanilla milkshake. These drinks balance the cornbread's density and bring out its subtle sweetness.

Flavor Variations of Sweet Potato Cornbread

• Pumpkin Spice Cornbread: Replace sweet potatoes with canned pumpkin puree and add a touch of nutmeg and ginger for a fall-inspired version.
• Jalapeño Cheddar Cornbread: Mix in diced jalapeños and shredded cheddar cheese to the batter for a spicy, cheesy kick.
• Maple Pecan Cornbread: Swap honey with maple syrup and fold in chopped pecans for a nutty, sweet alternative that brings warmth to the table.
• Herbed Cornbread: Incorporate fresh chopped rosemary, thyme, and sage into the dry ingredients for a savory herb-infused bread that pairs perfectly with soups and stews.

Sweet Potato Cornbread FAQs

• Can I use canned sweet potatoes instead of fresh ones?

Yes, you can! Just make sure to drain and mash the canned sweet potatoes thoroughly before adding them to the recipe.

• How do I know when the cornbread is fully baked?

Insert a toothpick into the center of the cornbread. If it comes out clean with no wet batter, the cornbread is done. It should also have a golden-brown color on top.

• Can I make this recipe gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend. The texture might be slightly different, but it will still taste delicious.

• How long will the cornbread stay fresh?

Store the cornbread in an airtight container at room temperature for 2-3 days. You can also refrigerate it for up to 5 days and reheat in the oven or microwave before serving.

Sweet Potato Cornbread With Cinnamon Honey Spread Recipe

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• Total Time: 40 minutes
• Yield: 12 1x

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Description

Homemade sweet potato cornbread with cinnamon honey spread brings Southern comfort to your table with rich, golden goodness. Warm spices and creamy sweet potato create a delightful twist on classic cornbread that everyone will savor.

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Ingredients

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Main Ingredients:

• 1 cup mashed sweet potatoes
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 large eggs
• ½ cup melted butter
• 1 cup buttermilk

Leavening and Seasoning:

• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon

Sweeteners and Spread Ingredients:

• ¼ cup honey
• ¼ cup honey (for spread)
• ½ teaspoon ground cinnamon (for spread)
• ½ cup softened butter (for spread)

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Instructions

1. Heat the oven to 375F (190C) and generously grease a 9-inch square baking pan with butter or cooking spray.
2. Whisk together cornmeal, flour, baking powder, salt, and ground cinnamon in a spacious mixing vessel to create a uniform dry mixture.
3. Purée sweet potatoes until smooth, then incorporate eggs, melted butter, buttermilk, and honey, ensuring a consistent, creamy texture.
4. Create a well in the center of the dry ingredients and gently fold the sweet potato mixture into the cornmeal blend, stirring minimally to prevent overworking the batter.
5. Pour the vibrant orange-hued batter into the prepared pan, spreading it evenly with a spatula to ensure uniform baking.
6. Slide the pan into the preheated oven and bake for 25-30 minutes, watching for a golden-brown surface and checking doneness with a slender wooden pick.
7. While the cornbread bakes, whip softened butter with honey and a sprinkle of cinnamon until light and fluffy, creating a decadent spread.
8. Remove the cornbread from the oven, let it rest for 10 minutes, then slice into squares and serve warm, topped with a generous dollop of the cinnamon honey butter.

Notes

• Achieve the perfect texture by mixing wet and dry ingredients just until combined, avoiding overmixing which can make the cornbread tough.
• Use room temperature ingredients like eggs and buttermilk to ensure even mixing and a smoother batter.
• Mash sweet potatoes thoroughly to eliminate lumps and create a consistent, creamy texture throughout the cornbread.
• Check doneness by inserting a toothpick in the center – it should come out clean with no wet batter clinging to it.
• Store leftover cornbread in an airtight container at room temperature for up to 3 days, or freeze for longer preservation.
• Elevate the flavor by serving warm with the homemade cinnamon honey butter, which adds a delightful sweet and spicy dimension.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 300
• Sugar: 10 g
• Sodium: 200 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 50 mg