Southern Cornbread Mini Bites (Print Version)
# Ingredients:
→ Dry Mix
01 -
One cup yellow cornmeal
02 -
One cup regular flour
03 -
Quarter cup white sugar
04 -
One tablespoon baking powder
05 -
Half teaspoon salt
→ Wet Mix
06 -
One cup buttermilk
07 -
Two large eggs
08 -
Quarter cup melted unsalted butter
→ Add-ins
09 -
One cup corn kernels, thawed or fresh
10 -
Half cup freshly grated cheddar
→ Sweet Butter Drizzle
11 -
Quarter cup honey
12 -
Quarter cup soft unsalted butter
13 -
Chopped chives or parsley if you want (not needed)
# Instructions:
01 -
Warm up your oven to 400°F (200°C). Coat a mini muffin pan with butter or set up your silicone molds.
02 -
Put cornmeal, flour, sugar, baking powder, and salt in a big bowl and stir them together until everything's mixed.
03 -
In another bowl, beat the buttermilk, eggs, and melted butter until they're all blended up.
04 -
Add the wet stuff to the dry bowl and mix just enough to combine. Then carefully add the corn and cheese by folding them in.
05 -
Put the mixture into your muffin cups, filling each about two-thirds full. Cook for 12-15 minutes until they're golden and a toothpick comes out without batter on it.
06 -
While they're baking, blend the soft butter with honey until it's smooth and well-mixed.
07 -
Let the poppers cool a bit before taking them out. Pour honey butter on top and sprinkle herbs if you want. They taste best warm.
# Notes:
01 -
Frozen corn works great when you can't find fresh
02 -
Feel free to swap in different cheeses
03 -
Keeps for 1-2 days on the counter or 4 days in the fridge