Honey Butter Cornbread (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1/2 teaspoon salt to bring out the flavors
02 -
1 tablespoon baking powder to make them puff up nicely
03 -
1/4 cup sugar for a hint of sweetness
04 -
1 cup fine yellow cornmeal for that Southern feel
05 -
1 cup all-purpose flour to keep it perfectly balanced
→ Wet Ingredients
06 -
1/4 cup melted butter for that rich, buttery touch
07 -
2 large eggs to help everything stay together
08 -
1 cup tangy buttermilk for a moist and flavorful result
→ Mix-ins & Toppings
09 -
1/4 cup honey to drizzle over the top for a sweet finish
10 -
1/4 cup softened butter to mix with the honey
11 -
1/2 cup shredded cheddar cheese for a gooey, cheesy bite
12 -
1 cup sweet corn kernels, fresh or frozen, for little bursts of sweetness
13 -
Optional: freshly chopped parsley or chives to brighten up the final dish
# Instructions:
01 -
Set your oven to 400°F (200°C) and preheat it until it's roaring hot. While that's heating, grease up your mini muffin tin, or silicone molds if you've got them!
02 -
Toss your cornmeal, flour, sugar, baking powder, and salt into a big bowl. Whisk them around until they look evenly blended.
03 -
In a second bowl, mix up your buttermilk, eggs, and melted butter. Whisk it all until you see a smooth, creamy blend.
04 -
Pour the wet stuff into the bowl of dry ingredients. Stir it gently just until everything is combined. Be careful not to stir too much—keep it easy!
05 -
Fold in those bright corn kernels and melty cheddar cheese. It’ll make your batter look colorful and exciting!
06 -
Scoop up the batter and drop it into your prepared muffin tin, filling each slot about 2/3 of the way so they’ve got space to puff up.
07 -
Slide the tray into your hot oven and bake for 12 to 15 minutes. They’re good to go when the tops are golden and a toothpick comes out clean.
08 -
As those little muffins bake, mix your softened butter and honey in a small bowl. Stir until it turns silky smooth.
09 -
Let them rest for a few minutes before popping them out of the tin. Top with that sweet honey butter, sprinkle some fresh parsley if you like, and serve while they’re still warm.
# Notes:
01 -
Store these goodies in an airtight container at room temperature for up to two days or in the fridge for four days.
02 -
Frozen corn kernels work as a fantastic stand-in when fresh corn isn’t available.
03 -
Mix it up with the cheese—try Monterey Jack or pepper jack for a fun twist!