Southern Cornbread Bites (Print Format)
Cheerful little cornbread treats stuffed with cheese and corn, then topped with buttery honey for the perfect blend of sweet and savory.
# Ingredients:
→ Dry Ingredients
01 -
1/2 teaspoon salt to balance out the flavors
02 -
1 cup baking-ready cornmeal for that authentic texture
03 -
1/4 cup white sugar to sweeten things up
04 -
1 cup plain flour to keep the mix airy
05 -
1 tablespoon baking powder to help it rise
→ Wet Ingredients
06 -
2 large eggs to bring everything together
07 -
1/4 cup unsalted butter, melted for that rich touch
08 -
1 cup tangy buttermilk for moisture
→ Mix-ins & Toppings
09 -
1/4 cup softened butter to whip into honey butter
10 -
1 cup sweet corn kernels (frozen or fresh, both work)
11 -
Optional garnish: fresh parsley or chives
12 -
1/2 cup shredded cheddar for a cheesy hit
13 -
1/4 cup honey for a luscious drizzle
# Steps:
01 -
Fire up that oven to 400°F (200°C). Get your mini muffin tin ready - grease it up, or grab silicone molds for easy removal. Then just sit back and let the oven heat up while you prep.
02 -
In a big mixing bowl, add flour, cornmeal, sugar, salt, and baking powder. Stir it up really well so everything's blended. Easy, right?
03 -
In another bowl, whisk together the eggs, melted butter, and buttermilk. Keep whisking until it's all silky smooth.
04 -
Pour the wet mix into the bowl with your dry ingredients. Gently stir it all together, just until you don't see dry spots. Remember - no overmixing, or your poppers might get tough!
05 -
Carefully fold in the kernels and shredded cheddar. You're looking for bright spots of corn and cheese in the mix. Don't rush this part!
06 -
Scoop the batter into your muffin tin spaces, filling each cup about 2/3 full. This gives them a little space to puff up as they bake.
07 -
Toss the tray in the oven. Bake for 12-15 minutes, and keep an eye out for that golden-brown color on top. A toothpick should come out clean when they're ready.
08 -
While they bake, mix the honey and softened butter in a small bowl. Stir it until it becomes silky and smooth.
09 -
Let your mini cornbread cool for a minute or two before releasing them from the tin. Brush or drizzle them with your honey butter, sprinkle herbs on top if you'd like, and enjoy while they're still warm!
# Tips:
01 -
Store the leftovers in a sealed container at room temp, good for 1-2 days, or refrigerate for up to 4 days.
02 -
Only have frozen corn? That works perfectly fine for this!
03 -
Cheddar not your favorite? Experiment with Monterey Jack or pepper jack cheese.