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Country-style honey butter cornbread bites blend sweet honey goodness with down-home cornbread comfort in handy, mouth-sized portions. These golden nuggets boast crunchy exteriors and soft middles, giving you that familiar taste with grab-and-go ease in each buttery, warm bite.
I've brought these to so many family picnics, and they're always gone in a flash. When folks taste that honey butter topping, everybody wants to know how I made them—even people who usually pass on cornbread.
Essential Ingredients & Shopping Advice
- Stone-ground yellow cornmeal: Go for medium texture for the best results
- Buttermilk: Don't skimp on fat content for extra moist centers
- Local honey: Try different kinds to get unique tastes
- Unsalted butter: Fancy European butter makes them taste even better
- Fresh eggs: Let them sit out until not cold for easier mixing
Step-By-Step Cooking Guide
- Get everything hot and ready:
- Turn your oven to 375°F and really butter those mini muffin pans so nothing sticks
- Put dry stuff together:
- Stir cornmeal with flour nice and fluffy to make your bites lighter
- Get wet ingredients ready:
- Whip eggs till they're bubbly before adding buttermilk and melted honey butter mix
- Make your batter just right:
- Gently mix wet and dry together just until combined—a few lumps are actually good
- Scoop them evenly:
- A small cookie scoop helps get the same size in each cup, about 3/4 full
- Bake them perfectly:
- Put the pan right in the middle, cook 12-15 minutes until they bounce back when touched
- Add the final touch:
- As soon as they come out, brush them with honey butter while they're still hot
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My grandma always told me to pour a little extra honey on top while they're still warm. The heat lets it sink into the crunchy outside, making them extra tasty.
Watching The Heat
Getting the temperature right makes all the difference in how they turn out. Start with stuff that's not cold from the fridge and eat these bites while they're warm for the tastiest results.
Ways To Serve Them
They look great piled up on a wooden cutting board with a small pot of honey butter on the side. This simple setup works for both weeknight dinners and fancy parties.
Do-Ahead Tricks
You can mix everything up to a day early and keep it covered in your fridge. Just let it warm up a bit before you bake so they all cook the same.
Changing With The Seasons
Switch things up throughout the year by adding what's in season—fresh corn and spicy peppers in summer, sage and crispy bacon in fall, sharp cheese and green onions in winter.
Smart Cooking Shortcuts
- Turn your pans around halfway through cooking for even color
- Stick a toothpick in the middle to check if they're done
- Wait about 5 minutes before taking them out of the pan
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These honey butter cornbread bites have become what everyone expects me to bring to family get-togethers. The way they mix sweet with savory and fill the room with that amazing fresh cornbread smell means there's never any leftovers.
Recipe FAQs
- → Can I prep these cornbread bites in advance?
- Sure thing! Make them a couple of days ahead, store at room temp, or refrigerate for up to 4 days. Heat before eating!
- → How should I store leftover cornbread?
- Keep them in a sealed container. They'll last 1-2 days on the counter or 4 days in the fridge. Stay soft and tasty!
- → Can frozen corn replace fresh?
- You bet! Toss frozen kernels straight in. No need to defrost beforehand.
- → What other cheese can I swap in?
- Monterey Jack is mild, and pepper jack adds a spicy kick. Just pick any cheese that melts well!
- → Why are my cornbread bites dense?
- Overmixing is the usual problem. Mix gently until everything is just combined - lumps are totally fine.
Mini Cornbread Bites
Cheesy mini cornbread bites with a touch of honey butter for a sweet, Southern-inspired snack.
Ingredients
→ Dry Ingredients
→ Wet Ingredients
→ Mix-ins & Toppings
Steps
Turn your oven on to 400°F (200°C) to preheat. Grease your mini muffin tin lightly, or use silicone molds that release effortlessly.
In a big mixing bowl, throw in the cornmeal, flour, sugar, salt, and baking powder. Stir it up with a whisk until it looks even.
In a separate smaller bowl, whisk together the buttermilk, eggs, and melted butter until it’s nice and smooth.
Pour the wet stuff into the bowl with the dry mix. Stir just enough to combine—don’t go overboard, or the texture might end up too dense.
Gently fold in the shredded cheese along with the corn kernels. No need to overdo it—just enough so they’re spread out nicely.
Scoop the batter into the greased muffin tin. Aim to fill each one about 2/3 of the way full, giving them space to expand.
Slide the tray into the oven and bake for around 12-15 minutes. They're ready when the tops are golden and a toothpick comes out clean.
Blend soft butter with honey until it’s creamy and ready to spread. Do this while the muffins bake.
Once they're out of the oven, let them cool for just a minute or two, then pop them out. Spread or drizzle the honey butter on top, add a sprinkle of herbs if you like, and enjoy warm!
Notes
- Store these in a sealed container on the counter for a couple of days, or refrigerate them to keep for 4 days.
- If you don’t have fresh corn, frozen kernels (thawed first) will work perfectly.
- Mix up the cheese—try Monterey Jack, or if you like a spicy kick, go with pepper jack instead!
Required Tools
- Greased mini muffin tin or silicone molds
- One big bowl and one smaller mixing bowl
- A basic whisk
- Standard measuring cups & spoons
Allergy Information
Check each ingredient for potential allergens and consult a healthcare professional if needed.
- Includes dairy (cheese, butter, buttermilk)
- Contains eggs
- Made with regular flour (gluten)
Nutritional Facts (per serving)
These details are provided for informational purposes and aren't a substitute for medical advice.
- Calories: 150
- Fats: 8 g
- Carbohydrates: 18 g
- Proteins: 3 g