Mini Southern Cornbread Bites (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 cup yellow cornmeal for that classic Southern texture
02 -
1 cup all-purpose flour to keep things light and fluffy
03 -
1/4 cup granulated sugar to add just the right sweetness
04 -
1 tablespoon baking powder
05 -
1/2 teaspoon salt
→ Wet Ingredients
06 -
1 cup buttermilk, bringing that perfect tangy moisture
07 -
2 large eggs to bind everything together
08 -
1/4 cup melted unsalted butter for richness
→ Mix-ins & Toppings
09 -
1 cup sweet corn kernels (fresh or frozen)
10 -
1/2 cup shredded cheddar cheese
11 -
1/4 cup honey for that sweet drizzle
12 -
1/4 cup softened unsalted butter for the honey butter
13 -
Fresh chives or parsley for garnish (optional)
# Instructions:
01 -
Get your oven nice and hot at 400°F (200°C). While you're waiting, grease up your mini muffin tin - or if you've got silicone molds, even better for easy popping out!
02 -
Grab a large bowl and toss in your cornmeal, flour, sugar, baking powder, and salt. Give everything a good whisk until it's all playing nice together.
03 -
In another bowl, whisk up your buttermilk, eggs, and that melted butter until they're smooth as silk.
04 -
Time to introduce the wet and dry ingredients! Pour the wet mix into the dry and stir just until they're combined. Remember, we're making cornbread, not working out - don't overmix!
05 -
Now for the fun part - gently fold in those sweet corn kernels and shredded cheddar. Watch how they add beautiful pops of yellow and orange to your batter!
06 -
Spoon your batter into the prepared muffin tin. Fill each cup about 2/3 full - these little guys need room to grow!
07 -
Pop them in the oven for 12-15 minutes. You'll know they're done when they're golden brown on top and a toothpick comes out clean when you poke it in the middle.
08 -
While your poppers are doing their thing in the oven, whip up that honey butter. Just mix your softened butter with honey until it's creamy dreamy smooth.
09 -
Let these beauties cool just a bit before popping them out. Drizzle with that honey butter you just made, sprinkle some fresh herbs if you're feeling fancy, and serve them while they're still warm!
# Notes:
01 -
These little gems can be stored in an airtight container at room temperature for 1-2 days, or pop them in the fridge for up to 4 days.
02 -
No fresh corn? No problem! Frozen corn kernels work just as well in this recipe.
03 -
Feel free to switch up the cheese - Monterey Jack or pepper jack would be amazing alternatives!