Mini Honey Cornbread (Printable Recipe Version)

Soft, cheesy mini cornbreads topped with a warm honey butter glaze. Perfect for snacking or pairing with dinner.

# Ingredients You’ll Need:

→ Dry Ingredients

01 - 1/4 cup sugar to bring sweetness to the mix
02 - 1/2 teaspoon salt for balance
03 - 1 tablespoon baking powder to give a nice lift
04 - 1 cup cornmeal for that hearty, golden texture
05 - 1 cup plain flour to keep it light

→ Wet Ingredients

06 - 2 large eggs to hold it all together
07 - 1/4 cup melted butter, adding richness
08 - 1 cup buttermilk for that tangy kick

→ Mix-ins & Toppings

09 - 1/4 cup honey for drizzling sweetness over the top
10 - Fresh chopped chives or parsley for a fancy touch (optional)
11 - 1/2 cup cheddar cheese, shredded for a gooey bite
12 - 1 cup sweet corn kernels, fresh or frozen
13 - 1/4 cup softened butter for mixing with that honey

# Steps to Make It:

01 - Set your oven to 400°F (200°C) so it’s ready to go. Meanwhile, grease your muffin tin or pull out silicone molds for easier cleanup.
02 - In a big bowl, combine cornmeal, flour, sugar, baking powder, and salt. Stir until all the ingredients are happy and blended.
03 - Take another bowl and whisk together the buttermilk, eggs, and melted butter until the mixture is smooth and creamy.
04 - Pour the wet mixture into the bowl with the dry ingredients. Gently stir, just enough to bring it together but don’t overdo it.
05 - Fold in the cheddar and sweet corn kernels. Go easy so you don’t crush the corn but make sure it’s nicely spread throughout.
06 - Scoop the batter into the muffin tin, leaving space at the top of each cup for expansion. Aim for about two-thirds full.
07 - Bake for 12-15 minutes. They’re done when the tops are golden and a toothpick comes out clean from the center.
08 - While you wait, combine the softened butter and honey in a small bowl. Mix until it’s creamy and ready to spread.
09 - Let the poppers rest a few minutes before removing from the tin. Drizzle with honey butter, sprinkle herbs if you’d like, and enjoy warm.

# Extra Information:

01 - These can last 1-2 days at room temp if stored airtight, or up to 4 days in the fridge.
02 - Using frozen corn is totally fine if fresh isn’t available!
03 - Feel adventurous? Try swapping cheddar for pepper jack or Monterey Jack cheese.

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