Southern Honey Butter Bites (Printable Recipe)
Golden bites with honey butter, crisp outside and soft inside—ideal for gatherings or cozy sides.
# Ingredients You'll Need:
→ Cornbread Dough
01 -
1 cup yellow cornmeal
02 -
1/2 cup all-purpose flour
03 -
1 tablespoon granulated sugar
04 -
1 teaspoon baking powder
05 -
1/2 teaspoon baking soda
06 -
1/2 teaspoon salt
07 -
1 cup buttermilk
08 -
2 large eggs
09 -
1/4 cup unsalted butter, melted
10 -
1/2 cup fresh or thawed frozen corn kernels (optional)
→ Honey Butter Topping
11 -
1/4 cup unsalted butter, melted
12 -
2 tablespoons honey
13 -
Pinch of flaked sea salt
→ Garnish (Optional)
14 -
Finely chopped fresh chives
# Steps to Follow:
01 -
Preheat the oven to 200°C (400°F). Generously grease a mini muffin pan with butter or nonstick spray to ensure easy release and crisp edges.
02 -
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
03 -
In a separate bowl, whisk together buttermilk, eggs, and melted butter until the mixture is smooth and uniform.
04 -
Pour the wet ingredients into the dry ingredients and gently fold using a spatula until just combined. Avoid overmixing. If using corn kernels, fold them in at this stage.
05 -
Distribute the batter evenly among the mini muffin cavities, filling each almost to the top to achieve a domed shape.
06 -
Bake for 12–15 minutes or until golden brown and a toothpick inserted in the center comes out clean. The edges should be crisp and lightly browned.
07 -
While baking, melt butter and stir in honey and sea salt until fully emulsified.
08 -
Brush warm bites generously with honey butter. Sprinkle with chopped chives and let rest in the pan for a few minutes before serving.
# Extra Tips:
01 -
Avoid overmixing the batter to maintain a tender texture.
02 -
Frozen corn should be thawed and well-drained before adding to prevent excess moisture.
03 -
Store baked bites in an airtight container for up to 3 days or freeze without honey butter for longer storage.
04 -
Let refrigerated batter come to room temperature for 15 minutes before baking.