Southern Cornbread Bites (Print)

Soft, cheesy cornbread bites with pops of corn and a honey butter drizzle. Great for snacking or mealtime sides.

# Ingredients:

→ Dry Ingredients

01 - 1 tablespoon baking powder for a nice fluffy lift
02 - 1/4 cup white sugar for a hint of sweetness
03 - 1/2 teaspoon salt to bring out the flavors
04 - 1 cup yellow cornmeal for that rustic feel
05 - 1 cup plain flour to keep the balance soft

→ Wet Ingredients

06 - 1 cup buttermilk for that soft, tangy texture
07 - 1/4 cup melted butter to make it rich and buttery
08 - 2 large eggs to hold it all together

→ Mix-ins & Toppings

09 - 1/2 cup shredded cheddar cheese for melty goodness
10 - 1/4 cup softened butter drizzled with honey for topping
11 - Fresh parsley or chives if you're feeling fancy (optional)
12 - 1 cup corn kernels, fresh or frozen, for bursts of sweetness
13 - 1/4 cup honey to add a finishing sweetness

# Steps:

01 - Turn your oven to 400°F (200°C) and get it heating. Grease up your mini muffin tray, or go for silicone molds for an easier removal.
02 - In a big bowl, mix together your cornmeal, flour, sugar, salt, and baking powder. Stir it all up until everything is well mixed.
03 - In another bowl, whisk your buttermilk, melted butter, and eggs together until it turns silky smooth and ready to go.
04 - Pour the wet stuff into the dry mixture. Stir it enough to combine—don’t go wild on mixing since a bit of lumps are okay here.
05 - Gently fold in the corn kernels and shredded cheddar. They'll give your batter a colorful, tasty boost.
06 - Scoop the batter into the muffin tin, filling each spot about 2/3 full. Leave some space for them to rise as they bake!
07 - Slide the tray into the oven for 12-15 minutes. You’ll know they're good when they're golden and a toothpick comes out clean.
08 - While they bake, mix your softened butter with honey until it's velvety smooth. Perfect to slather on top!
09 - Let the muffins cool slightly before you take them out. Add a drizzle of honey butter and sprinkle some herbs if you like. Serve while warm!

# Notes:

01 - Store leftovers in a sealed container for up to 2 days at room temp, or 4 days in the fridge.
02 - Don’t have fresh corn? Use frozen—it’ll work just as well.
03 - Swap the cheddar for pepper jack or Monterey Jack if you want a new flavor twist.

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