Honey Butter Bites (Printable Version)

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

# 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:

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.
02 - In a big mixing bowl, combine the cornmeal, flour, salt, baking powder, and sugar. Stir them around until everything looks evenly mixed.
03 - In a separate smaller bowl, whisk your buttermilk, eggs, and melted butter until it’s all smooth and blended.
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.
05 - Gently fold in your sweet corn and shredded cheddar until they’re well spread through the batter. Don’t overmix!
06 - Scoop your batter into the muffin pan. Aim to fill each cup about two-thirds of the way so they don’t overflow.
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.
08 - Mix the softened butter with honey until creamy and smooth while those muffins are baking.
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:

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

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