Mini Cornbread Bites (Print-Friendly Version)

Cheesy mini cornbread bites with a touch of honey butter for a sweet, Southern-inspired snack.

# Ingredients:

→ Dry Ingredients

01 - 1/4 cup sugar, just enough for some sweetness
02 - 1/4 teaspoon salt for balance
03 - 1 tablespoon baking powder to puff things up
04 - 1 cup regular all-purpose flour for a soft texture
05 - 1 cup yellow cornmeal that gives it that true Southern feel

→ Wet Ingredients

06 - 1/4 cup melted unsalted butter for a touch of richness
07 - 2 large eggs to hold everything together
08 - 1 cup buttermilk to make it moist and tangy

→ Mix-ins & Toppings

09 - 1/4 cup honey for a tasty drizzle at the end
10 - 1/4 cup soft butter that’ll mix nicely with the honey
11 - 1 cup corn kernels (frozen or fresh, either is good)
12 - 1/2 cup cheddar cheese, already shredded
13 - Parsley or chives, chopped, for a little color (optional)

# Steps:

01 - Turn your oven on to 400°F (200°C) to preheat. Grease your mini muffin tin lightly, or use silicone molds that release effortlessly.
02 - 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.
03 - In a separate smaller bowl, whisk together the buttermilk, eggs, and melted butter until it’s nice and smooth.
04 - 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.
05 - Gently fold in the shredded cheese along with the corn kernels. No need to overdo it—just enough so they’re spread out nicely.
06 - 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.
07 - 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.
08 - Blend soft butter with honey until it’s creamy and ready to spread. Do this while the muffins bake.
09 - 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:

01 - Store these in a sealed container on the counter for a couple of days, or refrigerate them to keep for 4 days.
02 - If you don’t have fresh corn, frozen kernels (thawed first) will work perfectly.
03 - Mix up the cheese—try Monterey Jack, or if you like a spicy kick, go with pepper jack instead!

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