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These Southern-inspired honey butter cornbread bites are a comforting crowd-pleaser. With crispy golden edges and a soft, tender middle, they’re the perfect mix of sweet and savory. Brushed with warm honey butter and optionally topped with chives, they shine as appetizers, side dishes, or brunch bites. Customize with jalapeños, bacon, cheddar, or fresh herbs for extra flavor. Easy to prep ahead and freeze, they’re both practical and irresistible—great for any meal or festive occasion.
Last weekend, while preparing a family barbecue in the backyard, I wanted to surprise everyone with something different from the typical side dishes. Thus were born these cornbread bites, a recipe that combines Southern American tradition with a touch of sweetness that is simply irresistible. From the moment the aroma of butter and honey began to fill the kitchen, I knew I had found a recipe worth saving and sharing.
These little golden treasures have the perfect texture: crispy on the outside and tender on the inside, with a sublime balance of salty and sweet that makes it impossible to eat just one. Best of all, they're incredibly versatile and easy to prepare, even when you have guests waiting.
Ingredients
- Yellow corn flour: 1 cup
- All-purpose flour: 1/2 cup
- Sugar: 1 tablespoon
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Buttermilk: 1 cup
- Large eggs: 2
- Unsalted butter (melted): 1/4 cup
- Fresh or frozen corn kernels (optional): 1/2 cup
- Unsalted butter (melted): 1/4 cup
- Honey: 2 tablespoons
- Flaked sea salt: A pinch
- Fresh chives (finely chopped): Optional
Step-by-step instructions
- Step 1: Preheat and prepare the utensils
- Preheat oven to 200°C (400°F). Grease a mini-muffin pan generously with butter or nonstick spray to ensure easy release and crisp edges.
- Step 2: Mix the dry ingredients
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until combined and lump-free.
- Step 3: Prepare the wet ingredients
- In a medium bowl, whisk buttermilk, eggs, and melted butter until smooth. Ensure butter is not too hot.
- Step 4: Combine the mixtures
- Pour wet ingredients into dry. Gently fold until just combined. Add corn kernels if using.
- Step 5: Fill the muffin tin
- Distribute batter evenly into muffin tin using a scoop or spoon, filling nearly to the top.
- Step 6: Bake until golden brown
- Bake 12–15 minutes until tops are golden and a toothpick comes out clean. Do not overbake.
- Step 7: Prepare the honey butter topping
- Melt butter and stir in honey and salt until shiny and blended.
- Step 8: Glaze and decorate
- Brush warm bites with honey butter. Sprinkle with chopped chives. Let cool a few minutes before removing from pan.
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Serving Suggestions
These cornbread bites are incredibly versatile and can be served in a variety of ways:
Recipe variations
Version with jalapeños: Add 1–2 chopped, seeded jalapeños for heat that balances the sweet honey.
Version with bacon and cheddar: Stir 1/4 cup chopped crispy bacon and 1/3 cup shredded cheddar into batter for a savory twist.
Option with fresh herbs: Add 1 tablespoon chopped rosemary or thyme for aromatic depth, perfect with roast meats.
Dairy-free version: Substitute coconut oil for butter and make vegan buttermilk using plant milk and vinegar (1 cup milk + 1 tablespoon vinegar).
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Tips for preparing ahead
The dough can be prepped up to 24 hours ahead and refrigerated. Let rest 15 minutes at room temperature before baking. Baked bites last 2–3 days in an airtight container. Reheat at 160°C (320°F) for 5–7 minutes. Freeze (uncoated) up to 3 months; thaw and reheat before adding honey butter.
Notes
Customize the flavor: Adjust honey amount or add cayenne for heat. Corn variety: Thaw and drain frozen kernels well. Fresh corn gives best texture and taste. Serving size: Great for gatherings or dinners; recipe scales well for large groups.
Frequently Asked Questions
Can I use white cornmeal instead of yellow cornmeal? Yes, though it yields a paler color and slightly milder flavor.
What can I use if I don't have buttermilk? Mix 1 tablespoon vinegar or lemon juice with 1 cup milk; let sit 5–10 minutes.
Why did my puffs turn out dry? Overbaking or overmixing can dry out the batter. Bake for suggested time and mix just until combined.
Can I make this recipe in a regular muffin tin? Yes, adjust baking time accordingly (approximately 18–20 minutes).
Frequently Asked Questions About Recipes
Can I use white cornmeal instead of yellow? Yes, white cornmeal can be used. It produces a milder flavor and paler color but maintains the same texture and structure.
What if I don’t have buttermilk? Mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk. Let it sit for 5–10 minutes until slightly curdled.
Why are my bites dry? Overbaking or overmixing the batter can lead to dryness. Mix gently and remove from the oven as soon as a toothpick comes out clean.
Can I use a regular muffin tin? Yes, but increase baking time to 18–22 minutes. The yield will be 8–10 standard-sized muffins.
Can the honey butter be made ahead? Absolutely. Prepare and refrigerate it in advance. Reheat gently before brushing onto warm bites.
How should I store leftovers? Keep in an airtight container for up to 3 days. Reheat at 160°C for a few minutes to restore crispiness.
Frequently Asked Questions About Recipes
- → Can I use white cornmeal instead of yellow?
Yes, white cornmeal can be used, though it gives a lighter color and slightly milder flavor.
- → What can I substitute for buttermilk?
Combine 1 tablespoon of vinegar or lemon juice with 1 cup of milk and let it sit for 5–10 minutes.
- → Why did my cornbread bites come out dry?
Overbaking or overmixing can cause dryness. Bake just until a toothpick comes out clean and mix gently.
- → Can I bake them in a standard muffin tin?
Yes. Just extend the baking time to around 18–22 minutes and expect fewer, larger portions.
- → Can I make the honey butter in advance?
Absolutely. Make it ahead and refrigerate. Rewarm slightly before brushing onto the warm bites.
- → What’s the best way to store leftovers?
Store in an airtight container for up to 3 days. Reheat at 160°C (320°F) for 5–7 minutes to restore texture.