Sweet Mini Cornbread (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup all-purpose flour
02 -
1 cup cornmeal
03 -
1 tablespoon baking powder
04 -
1/4 cup white sugar
05 -
1/2 teaspoon table salt
06 -
2 large eggs
07 -
1 cup buttermilk
08 -
3 tablespoons honey
09 -
1/3 cup melted unsalted butter
→ Honey Butter Glaze
10 -
2 tablespoons honey
11 -
1/4 cup melted unsalted butter
# Instructions:
01 -
Set your oven to 375°F (190°C) and lightly grease the mini muffin pan.
02 -
Combine the flour, cornmeal, sugar, salt, and baking powder in a big bowl. Stir them up using a whisk.
03 -
In another container, mix buttermilk, eggs, honey, and the melted butter. Stir the liquid ingredients into the dry mix, just enough to combine everything.
04 -
Pour the batter into the greased mini muffin pan, so each cup is about three-quarters full. Cook for 12-15 minutes or until the tops are golden, and a toothpick poked into one comes out without goo.
05 -
Stir the honey and melted butter in a small bowl. Brush the top of the warm cornbread bites with this sweet glaze.
06 -
Serve these warm as appetizers, sides, or snacks.
# Notes:
01 -
You can make it early and reheat it later.
02 -
Want it savory? Add jalapeño pieces or shredded cheddar to the batter.
03 -
Leftovers stay good in a sealed container for three days.