Sweet and Savory Cornbread Bites with Honey Butter Drizzle
Ingredients:
1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1/4 cup unsalted butter, melted
2 large eggs
1 cup corn kernels (fresh or frozen)
1/2 cup shredded cheddar cheese
1/4 cup honey
1/4 cup unsalted butter, softened (for honey butter)
Directions:
Preheat oven to 400°F (200°C). Grease a mini muffin tin or line it with mini muffin liners.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until well combined.
In another bowl, mix buttermilk, melted butter, and eggs until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in corn kernels and shredded cheddar cheese until evenly distributed.
Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full.
Bake for 12-15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
While the cornbread poppers are baking, prepare the honey butter by mixing softened butter and honey in a small bowl until well blended.
Once the poppers are done, remove them from the oven and let them cool slightly before drizzling with honey butter.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 180 kcal | Servings: 24 poppers