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!