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Honey Butter Mini Bites

Category: Sweet Treats for Every Occasion

Tiny cornbread bites with corn and cheese, topped with rich honey butter. A sweet and cheesy snack that's quick to make.
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Seram Rezepte
Updated on Wed, 23 Apr 2025 22:59:34 GMT
Honey Butter Mini Cornbread Bites Pin
Honey Butter Mini Cornbread Bites | recipesbytina.com

Country-style honey butter cornbread bites blend the sweet, buttery goodness of honey with down-home cornbread comfort in bite-sized portions. These golden treats boast crunchy edges with soft middles, giving you that much-loved taste and handy snacking size in every warm, buttery chunk.

I've brought these to so many family get-togethers, and they're always gone in minutes. The honey butter topping gets everyone asking me how I made them, even folks who say they usually pass on cornbread.

Essential Ingredients & Shopping Advice

  • Stone-ground yellow cornmeal: Go for medium grind to get the best texture
  • Buttermilk: Use the full-fat kind for super moist centers
  • Local honey: Try different types for interesting flavor notes
  • Unsalted butter: European brands work best for extra richness
  • Fresh eggs: Let them sit out until they reach room temp for better mixing

Step-By-Step Cooking Guide

Warm up and get ready:
Heat your oven to 375°F and coat mini muffin tins completely with butter, making sure you don't miss any spots
Blend the dry stuff:
Stir cornmeal with flour, letting air mix in so they'll be lighter
Mix the wet stuff:
Whip eggs until they're bubbly before adding buttermilk and warm honey butter
Make your batter:
Gently mix wet and dry ingredients with a few strokes just until they come together - a few lumps are actually good
Scoop it right:
Use a small cookie scoop so they're all the same size, filling each cup about 3/4 full
Bake them well:
Put the rack in the middle, bake for 12-15 minutes until you can touch the tops and they bounce back
Add the finishing touch:
Brush hot bites with honey butter mix right after they come out of the oven
Delicious Southern-Style Honey Butter Cornbread Poppers Recipe Pin
Delicious Southern-Style Honey Butter Cornbread Poppers Recipe | recipesbytina.com

My grandma always told me to pour a little extra honey on while they're still hot. The warmth helps the honey soak into the crunchy tops, making an amazing sweet layer.

Getting The Heat Just Right

The right temperature matters for great texture. Start with ingredients that aren't cold from the fridge and serve these bites warm for the tastiest results.

Ways To Serve

Make them look fancy by putting them on a wooden board with some honey butter in a small dish. This simple but classy setup works for family dinners or fancy parties.

Do-Ahead Options

You can mix the batter up to 24 hours early and keep it covered in your fridge. Just let it warm up to room temp before you bake for the best results.

Changing With The Seasons

Switch these bites up during the year by adding what's in season - fresh corn and spicy jalapeños in summer, earthy sage and crispy bacon in fall, tangy cheddar and green chives in winter.

Helpful Cooking Tricks

  • Turn your pans around halfway through baking to get even browning
  • Stick a wooden toothpick in the middle of one to check if they're done
  • Cool them in the pan for 5 minutes before taking them out
Close-up Southern-Style Honey Butter Cornbread Poppers Pin
Close-up Southern-Style Honey Butter Cornbread Poppers | recipesbytina.com

These honey butter cornbread bites have become what I'm known for at family parties. They hit that sweet spot between sugary and savory, and when that fresh cornbread smell fills the air, they don't last long on any table.

Recipe Questions & Answers

→ Can I prepare these mini bites ahead?
Sure! Make them 1-2 days early and keep at room temp, or chill for up to 4 days. Reheat before serving.
→ How should I store the extra bites?
Pop them in an airtight container. At room temp, they're good for 1-2 days, or keep for 4 days in the fridge.
→ Can frozen corn replace fresh?
For sure! Toss frozen corn right in. No need to thaw first.
→ What cheese works besides cheddar?
Try Monterey Jack for something mild or pepper jack for a little kick. Any melty cheese is great!
→ Why are my bites coming out heavy?
Overmixing can make them dense. Gently mix just until everything's combined, and a few lumps are fine.

Honey Butter Bites

Sweet miniature cornbread packed with cheddar and corn, finished with honey butter. A Southern-style snack you'll love!

Preparation Time
15 mins
Cook Time
15 mins
Total Time
30 mins

Category: Desserts

Difficulty Level: Intermediate

Cuisine Type: Southern

Yield: 24 Servings (24 mini poppers)

Dietary Preferences: Vegetarian

What You'll Need

→ Dry Ingredients

01 1/4 cup sugar to sweeten things up just right
02 1 tablespoon baking powder for that fluffy lift
03 1 cup cornmeal to nail the classic texture
04 1 cup regular flour for a nice soft balance
05 1/2 teaspoon salt to bring out the flavors

→ Wet Ingredients

06 2 eggs to hold everything together like glue
07 1 cup tangy buttermilk for extra moisture
08 1/4 cup melted butter to make it rich and tasty

→ Mix-ins & Toppings

09 1/2 cup of shredded cheddar cheese for melty goodness
10 1 cup corn kernels, fresh or frozen – your choice!
11 Fresh parsley or chives chopped finely (totally optional)
12 1/4 cup honey for that finishing sweet touch
13 1/4 cup softened butter to make the honey butter blend

Steps to Follow

Step 01

Turn your oven up to 400°F (200°C). Grease up your mini muffin pan or break out those silicone molds for easy cleanup.

Step 02

In a big mixing bowl, combine the cornmeal, flour, salt, baking powder, and sugar. Stir them around until everything looks evenly mixed.

Step 03

In a separate smaller bowl, whisk your buttermilk, eggs, and melted butter until it’s all smooth and blended.

Step 04

Add the wet mixture to your dry ingredients. Stir just enough to bring it together. You’re not making bread dough, so no need to overdo it.

Step 05

Gently fold in your sweet corn and shredded cheddar until they’re well spread through the batter. Don’t overmix!

Step 06

Scoop your batter into the muffin pan. Aim to fill each cup about two-thirds of the way so they don’t overflow.

Step 07

Bake them for about 12-15 minutes. They’re done when the tops turn golden and a toothpick comes out clean from the center.

Step 08

Mix the softened butter with honey until creamy and smooth while those muffins are baking.

Step 09

Let them cool for a few minutes before taking them out of the pan. Drizzle the creamy honey butter on top, toss on some herbs if you want, and enjoy them warm!

Additional Notes

  1. Store in a container with a tight lid for 1-2 days, or keep them in the fridge for up to 4 days.
  2. If you’re out of fresh corn, frozen will work just as well.
  3. Try swapping cheddar with Monterey or pepper jack for a tasty twist!

Tools You'll Need

  • Muffin tin or silicone molds for mini sizes
  • One large and one small mixing bowl
  • A good whisk for smooth mixing
  • Measuring utensils

Allergy Information

Check every ingredient for potential allergens. Consult a healthcare professional for concerns.
  • Has dairy (butter, buttermilk, cheese)
  • Contains gluten from the flour
  • Uses eggs

Nutrition Info (Per Serving)

These details are for informational purposes and don’t replace medical advice.
  • Calories: 150
  • Fats: 8 g
  • Carbohydrates: 18 g
  • Proteins: 3 g