Honey Butter Cornbread Bites (Print Version)

# Ingredients:

→ Dry ingredients

01 - 1 cup cornmeal
02 - 1 cup all-purpose flour
03 - 1½ teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon salt
06 - 2 tablespoons sugar

→ Wet ingredients

07 - 4 tablespoons butter, melted
08 - ¼ cup honey
09 - ¾ cup buttermilk
10 - 2 large eggs
11 - 1 teaspoon vanilla extract

→ Honey butter topping

12 - 2 tablespoons butter, softened
13 - 1 tablespoon honey

# Instructions:

01 - Preheat your oven to 375°F (190°C). Thoroughly grease a mini muffin tin to prevent sticking, making sure to coat the sides and bottom of each cavity.
02 - In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar until well combined and no lumps remain.
03 - In a separate bowl, combine the melted butter and honey, stirring until smooth. Add the buttermilk, eggs, and vanilla extract. Whisk everything together until the mixture is well blended and the eggs are fully incorporated.
04 - Pour the wet ingredient mixture into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold everything together until just combined. Be careful not to overmix - a few small lumps are perfectly fine and will help keep your cornbread tender.
05 - Using a spoon or small cookie scoop, fill each cavity of the mini muffin tin about two-thirds full with batter. This gives the cornbread bites room to rise without spilling over.
06 - Place the muffin tin in the preheated oven and bake for 10-12 minutes. The cornbread bites are done when they're golden brown on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
07 - While the cornbread bites are baking, prepare the honey butter topping. In a small bowl, mix the softened butter with honey until smooth and well combined.
08 - When the cornbread bites come out of the oven, immediately brush or spread the honey butter mixture over the tops while they're still warm. This allows the butter to melt slightly and soak into the cornbread for extra flavor.
09 - Allow the cornbread bites to cool in the pan for about 5 minutes, then carefully remove them and transfer to a serving plate. Enjoy while still warm for the best taste and texture.

# Notes:

01 - For cheesy cornbread bites, stir in ½ cup of shredded cheddar or pepper jack cheese to the batter before baking.
02 - Add a spicy kick by mixing in 1-2 tablespoons of finely diced jalapeños (seeds removed for less heat).
03 - For a healthier version, substitute whole wheat flour for the all-purpose flour and use a natural sweetener like maple syrup instead of sugar.
04 - Make it dairy-free by replacing buttermilk with a cup of almond milk mixed with 1 tablespoon of vinegar (let sit for 5 minutes before using), and use plant-based butter.
05 - For gluten-free cornbread bites, substitute the all-purpose flour with a 1:1 gluten-free flour blend.

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