Savor the taste of Southern comfort with Cornbread Bites with Honey Butter, a delightful, bite-sized treat featuring a crispy golden exterior, a soft, moist interior, and a luscious honey butter topping. Perfect for breakfast, as a dinner side, or a crowd-pleasing appetizer at gatherings, this cornbread bites with honey butter recipe is easy to make and bursting with nostalgic flavor. These golden morsels bring warmth to any occasion in under 40 minutes!
Why You’ll Love Cornbread Bites with Honey Butter
- Perfect Texture: Crispy edges with a tender, moist center.
- Sweet-Savory Bliss: Cornbread’s subtle sweetness pairs perfectly with rich honey butter.
- Versatile: Ideal as a side, snack, or party appetizer.
- Quick and Easy: Ready in under 40 minutes with pantry staples.
- Family-Friendly: Loved by kids and adults for its comforting taste.
Ingredients for Cornbread Bites with Honey Butter
Here’s what you need for this cornbread bites with honey butter recipe (makes about 24 bites):
For the Cornbread Bites:
- 1 cup (120g) cornmeal
- 1 cup (120g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 tbsp (12g) baking powder
- ½ tsp (3g) salt
- 1 cup (240ml) buttermilk
- ¼ cup (56g) unsalted butter, melted
- 2 large eggs
For the Honey Butter:
- ¼ cup (56g) unsalted butter, softened
- 2 tbsp (30ml) honey
Optional:
- Fresh herbs (e.g., chives) or shredded cheddar for garnish
- Extra honey for drizzling
Equipment
- Mini muffin tin
- Mixing bowls
- Whisk
- Small cookie scoop or spoon
- Cooking spray or butter
- Cooling rack
Ingredient Tips
- Use fresh buttermilk for a tangy, rich flavor; or make a substitute by adding 1 tbsp lemon juice to 1 cup milk and letting it sit for 5 minutes.
- Ensure baking powder is fresh to help the bites rise properly.
- Use fine or medium-grind cornmeal for a tender texture.
- Soften butter to room temperature for smooth honey butter.
- Add ½ cup shredded cheese to the batter for a cheesy variation.
Directions for Cornbread Bites with Honey Butter
Let’s make this cornbread bites with honey butter recipe—simple, flavorful, and comforting!
Preheat and Prep
I preheat the oven to 400°F (200°C) and grease a mini muffin tin with cooking spray or butter.
Mix Dry Ingredients
In a large bowl, I whisk together 1 cup cornmeal, 1 cup flour, ¼ cup sugar, 1 tbsp baking powder, and ½ tsp salt until evenly combined.
Combine Wet Ingredients
In a separate bowl, I whisk 1 cup buttermilk, ¼ cup melted butter, and 2 eggs until smooth.
Combine Mixtures
I pour the wet ingredients into the dry mixture and stir gently until just combined, being careful not to overmix for a light texture.
Fill the Muffin Tin
Using a small cookie scoop or spoon, I fill each muffin cup about two-thirds full with the batter.
Bake
I bake for 15–20 minutes until the tops are golden and a toothpick inserted comes out clean. I let the bites cool in the tin for 5 minutes before transferring to a cooling rack.
Make Honey Butter
While the bites bake, I mix ¼ cup softened butter with 2 tbsp honey in a small bowl until creamy and smooth.
Serve
I serve the warm cornbread bites with a generous spread of honey butter or a drizzle of extra honey, garnishing with fresh herbs or cheese if desired.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Total Time: ~35 minutes
- Servings: 24 bites
- Calories: ~90 kcal per bite
- Macros per Bite: 12g carbs, 2g protein, 4g fat, 0.5g fiber
Variations
Try these twists on this recipe:
- Cheesy Bites: Add ½ cup shredded cheddar or Monterey Jack to the batter, inspired by LaylaCooks’ Biscuits and Gravy Casserole.
- Spicy Kick: Mix in 1 tbsp finely chopped jalapeños or ¼ tsp cayenne pepper.
- Herb-Infused: Stir in 1 tbsp chopped fresh chives or rosemary.
- Gluten-Free: Use a 1:1 gluten-free flour blend and ensure cornmeal is gluten-free.
- Sweet Boost: Increase sugar to ⅓ cup or add ¼ cup corn kernels for extra sweetness.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a refreshing drink.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a light contrast.
- Enjoy with LaylaCooks’ Pumpkin Scones for a cozy Southern spread.
Storage
I store cornbread bites in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To freeze, I place cooled bites in a freezer-safe bag or container for up to 3 months. I reheat in a 350°F (175°C) oven for 10 minutes or microwave for 15–20 seconds to restore warmth and texture.
Serving Tips
- Presentation: Arrange on a rustic platter or in a basket with a cloth napkin.
- Garnish: Top with a drizzle of honey or a sprinkle of fresh herbs.
- Pairing: Pair with LaylaCooks’ Sweet Potato Toast or chili for a hearty meal.
- Portion Size: 2–3 bites per serving for appetizers or sides.
- Occasions: Perfect for brunches, potlucks, or cozy family dinners.
FAQs
Can I use regular milk instead of buttermilk?
Yes, add 1 tbsp lemon juice or vinegar to 1 cup milk and let sit for 5 minutes to mimic buttermilk.
Can I make these sweeter?
Yes, increase sugar to ⅓ cup or mix in 2 tbsp honey to the batter.
How do I reheat frozen cornbread bites?
Thaw overnight in the fridge, then warm in a 350°F (175°C) oven for 10 minutes.
Can I make this gluten-free?
Yes, use a gluten-free flour blend and certified gluten-free cornmeal.
Why didn’t my bites rise?
Check that your baking powder is fresh; expired powder can prevent proper rising.
More Side Dish Recipes
- Honey Roasted Butternut Squash
- Roasted Carrots Recipe
- Crispy Smashed Potato Salad
- Broccoli Risotto Recipe
Conclusion
Cornbread Bites with Honey Butter are a delightful, versatile treat that brings cozy comfort to any table. This cornbread bites with honey butter recipe is quick, easy, and sure to impress with its golden crunch and sweet-savory flavor. Try this recipe and share the warmth with every bite!
Cornbread Bites with Honey Butter
Ingredients
For the Cornbread Bites:
- 1 cup 120g cornmeal
- 1 cup 120g all-purpose flour
- ¼ cup 50g granulated sugar
- 1 tbsp 12g baking powder
- ½ tsp 3g salt
- 1 cup 240ml buttermilk
- ¼ cup 56g unsalted butter, melted
- 2 large eggs
For the Honey Butter:
- ¼ cup 56g unsalted butter, softened
- 2 tbsp 30ml honey
Optional:
- Fresh herbs e.g., chives or shredded cheddar for garnish
- Extra honey for drizzling
Instructions
Preheat and Prep
- I preheat the oven to 400°F (200°C) and grease a mini muffin tin with cooking spray or butter.
Mix Dry Ingredients
- In a large bowl, I whisk together 1 cup cornmeal, 1 cup flour, ¼ cup sugar, 1 tbsp baking powder, and ½ tsp salt until evenly combined.
Combine Wet Ingredients
- In a separate bowl, I whisk 1 cup buttermilk, ¼ cup melted butter, and 2 eggs until smooth.
Combine Mixtures
- I pour the wet ingredients into the dry mixture and stir gently until just combined, being careful not to overmix for a light texture.
Fill the Muffin Tin
- Using a small cookie scoop or spoon, I fill each muffin cup about two-thirds full with the batter.
Bake
- I bake for 15–20 minutes until the tops are golden and a toothpick inserted comes out clean. I let the bites cool in the tin for 5 minutes before transferring to a cooling rack.
Make Honey Butter
- While the bites bake, I mix ¼ cup softened butter with 2 tbsp honey in a small bowl until creamy and smooth.
Serve
- I serve the warm cornbread bites with a generous spread of honey butter or a drizzle of extra honey, garnishing with fresh herbs or cheese if desired.
Notes
- Add a pinch of cinnamon to the glaze for a warm, spiced twist.
- Serve with a dollop of whipped honey butter for extra indulgence.
- Perfect for parties, potlucks, or as a sweet snack!
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