Sweet Mini Cornbread Bites (Print Version)
# Ingredients:
→ For the Cornbread Poppers
01 -
1 cup yellow cornmeal
02 -
1/2 cup all-purpose flour
03 -
1/4 cup granulated sugar
04 -
2 teaspoons baking powder
05 -
1/2 teaspoon salt
06 -
1/2 cup milk
07 -
1/4 cup unsalted butter, melted
08 -
2 tablespoons honey
09 -
1 large egg
10 -
1/2 cup corn kernels (fresh, frozen, or canned, drained)
→ For the Honey Butter Glaze
11 -
1/4 cup unsalted butter, melted
12 -
2 tablespoons honey
# Instructions:
01 -
Preheat your oven to 375°F (190°C) and grease a mini muffin tin.
02 -
In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
03 -
In another bowl, mix the milk, melted butter, honey, and egg until well combined.
04 -
Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the corn kernels gently.
05 -
Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
06 -
Bake for 12-15 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
07 -
In a small bowl, mix together the melted butter and honey until smooth.
08 -
Brush the honey butter glaze over the warm cornbread poppers immediately after removing them from the oven.
09 -
Serve warm with extra honey butter on the side for dipping or drizzling.
# Notes:
01 -
Use fresh, frozen (thawed), or canned corn for the best results
02 -
These poppers can be stored in an airtight container for up to 2 days. Reheat briefly in the oven to refresh their texture
03 -
For a savory twist, add 1/4 cup of shredded cheddar cheese and a pinch of chili powder to the batter