Appetizer: United States – Southern United States – Mini Cornbread Muffins with Honey Butter

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 20 min

Cook 12 min

Additional 8 min

Total 40 min

Ingredients

- 1 cup (140 g) yellow cornmeal  
- 1 cup (120 g) all-purpose flour  
- 2 tbsp (25 g) granulated sugar  
- 1 tbsp (12 g) baking powder  
- 1/2 tsp (3 g) kosher salt  
- 2 large eggs, approx. 3.5 oz (100 g) total  
- 1 cup (240 ml) buttermilk  
- 1/4 cup (60 ml) whole milk  
- 1/3 cup (75 g) unsalted butter, melted  
- 2 tbsp (30 ml) honey (for batter)  
- 1 tsp (5 ml) vanilla extract  
- Nonstick cooking spray  
- 4 tbsp (57 g) unsalted butter, softened (for honey butter)  
- 2 tbsp (30 ml) honey (for honey butter)  
- 1/8 tsp (0.5 g) kosher salt (for honey butter)

Instructions

1. Preheat the oven to 400°F (200°C). Prepare a 24-cup mini muffin tin (or two 12-cup tins) with nonstick cooking spray or line with paper mini liners; you will fill cups about 2/3 full.
2. In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and 1/2 tsp (3 g) kosher salt until evenly mixed.
3. In a separate bowl, whisk the 2 large eggs (approx. 3.5 oz / 100 g total) until blended. Add the buttermilk, whole milk, melted butter, 2 tbsp (30 ml) honey, and 1 tsp (5 ml) vanilla extract; whisk until combined.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix; a few small lumps are fine.
5. Using a small cookie scoop or tablespoon, divide the batter among the mini muffin cups, filling each about 2/3 full.
6. Bake in the preheated oven for 10–12 minutes, rotating the pan halfway through baking, until the muffins are golden on top and a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Remove the pan from the oven and let the muffins cool in the tin for 3–5 minutes, then transfer the muffins to a wire rack to cool slightly while you make the honey butter.
8. For the honey butter, place 4 tbsp (57 g) softened unsalted butter in a small bowl. Add 2 tbsp (30 ml) honey and 1/8 tsp (0.5 g) kosher salt; beat with a fork or small whisk until smooth and spreadable.
9. Serve the mini cornbread muffins warm with a dollop of honey butter on top or a small dish of honey butter for passing. These are excellent for soaking up barbecue sauce alongside ribs.