Southern Honey Butter Bites (Print Version)

Golden cornbread bites filled with cheese and corn, finished with a drizzle of creamy honey butter for the ultimate Southern treat.

# Ingredients:

→ Dry Ingredients

01 - 1/2 teaspoon salt for balancing the flavors
02 - 1 cup flour to make it soft and airy
03 - 1 tablespoon baking powder to give it a good rise
04 - 1/4 cup sugar for just a hint of sweetness
05 - 1 cup cornmeal for that classic gritty texture

→ Wet Ingredients

06 - 2 large eggs to hold everything together
07 - 1 cup buttermilk for that tangy creaminess
08 - 1/4 cup unsalted butter, melted, for a rich finish

→ Mix-ins & Toppings

09 - 1/2 cup grated cheddar cheese for a savory bite
10 - 1/4 cup butter, softened, to mix with the honey
11 - Fresh parsley or chives for a fancy touch (optional)
12 - 1/4 cup honey for extra sweetness on top
13 - 1 cup corn kernels, fresh or frozen, for a pop of color and flavor

# Steps:

01 - Preheat your oven to 400°F (200°C). In the meantime, grease a mini muffin pan—or use silicone molds if you’ve got them for easier removal.
02 - In a big bowl, combine cornmeal, flour, sugar, salt, and baking powder. Stir it all up until everything's evenly distributed.
03 - In another bowl, whisk buttermilk, eggs, and melted butter together until completely smooth.
04 - Pour the bowl of wet ingredients into the bowl of dry, then stir until just combined. Be gentle—no need for overmixing!
05 - Fold in those corn kernels and grated cheese carefully. Keep an eye on how they brighten up your batter!
06 - Scoop the batter into your prepared mini muffin pan. Only fill each one about two-thirds full so they have room to expand.
07 - Bake for 12-15 minutes until golden brown on top. To check if they’re done, poke a toothpick into the center—it should come out clean.
08 - While the muffins bake, stir the softened butter and honey together until it's super smooth and creamy.
09 - Once they’re cool enough, pop the muffins out of the pan. Drizzle with honey butter, sprinkle fresh herbs if you like, and serve warm!

# Helpful Notes:

01 - Keep these in an airtight container for a day or two at room temp, or stick them in the fridge for up to 4 days.
02 - Don’t have fresh corn? Frozen works perfectly fine here.
03 - You can swap the cheese for Monterey Jack or try something spicy like pepper jack!

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