Sweet Mini Cornbread (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup buttermilk
02 -
2 large eggs
03 -
1/3 cup unsalted butter, melted
04 -
3 tablespoons honey
05 -
1 cup all-purpose flour
06 -
1 cup cornmeal
07 -
1/4 cup granulated sugar
08 -
1 tablespoon baking powder
09 -
1/2 teaspoon salt
→ Honey Butter Glaze
10 -
2 tablespoons honey
11 -
1/4 cup unsalted butter, melted
# Instructions:
01 -
Set your oven to 375°F (190°C) and grease a mini muffin pan so nothing sticks.
02 -
Grab a big bowl and stir together the flour, cornmeal, sugar, salt, and baking powder.
03 -
Take another bowl and combine the honey, buttermilk, eggs, and melted butter. Pour this mix into the dry stuff and stir just until blended.
04 -
Scoop the batter into the muffin cups, about 3/4 full for each, and bake for 12-15 minutes. They're done when a toothpick poked in the middle comes out clean.
05 -
Stir honey and melted butter in a small bowl for the glaze. Spread it over the warm cornbread bites.
06 -
Serve them warm—they're great as snacks, starters, or on the side.
# Notes:
01 -
These can be prepped ahead and warmed up later.
02 -
For a twist, toss in some shredded cheddar or diced jalapeños.
03 -
Keep extra in a sealed container for up to three days.