Mini Honey Cornbread (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/3 cup melted unsalted butter
02 -
1 cup all-purpose flour
03 -
3 tablespoons honey
04 -
1/4 cup white sugar
05 -
1 large cup buttermilk
06 -
2 eggs, large
07 -
1 tablespoon baking powder
08 -
1/2 teaspoon table salt
09 -
1 cup fine cornmeal
→ Honey Butter Topping
10 -
2 tablespoons honey
11 -
1/4 cup melted unsalted butter
# Instructions:
01 -
Set the oven to 375°F (190°C) and grease your mini muffin pan.
02 -
In a big bowl, toss together the flour, cornmeal, sugar, baking powder, and salt.
03 -
In a separate bowl, mix buttermilk, eggs, honey, and melted butter. Pour this mix into your dry ingredients and stir until it’s just blended.
04 -
Drop the batter into the muffin pan so each spot is about 3/4 full. Bake them for 12-15 minutes until the tops are golden and a toothpick comes out clean.
05 -
Mix melted butter and honey in a small bowl. Brush this over the warm cornbread bites.
06 -
Great to eat warm on the side, as a starter, or for snacking.
# Notes:
01 -
Perfect to make ahead and just heat up when ready to serve.
02 -
Want something spicy? Throw in some jalapeños or a sprinkle of cheddar!
03 -
Keep leftovers in a sealed container for up to 3 days.