Mini Cornbread Bites

Prep Time: 10 minutes | Cook Time: 12–15 minutes | Total Time: 25 minutes | Servings: About 24 mini bites (1 mini muffin tin)

Why I Love This Recipe

These mini cornbread bites are a cozy little starter for BBQ night—slightly sweet, with a golden crust and soft center. They’re great served warm with a dab of butter or honey for dipping. Bonus: they’re easy to make ahead and reheat!

Ingredients

• 1 cup Bob’s Red Mill Medium Grind Cornmeal

• 1 cup buttermilk

• ⅓ cup sour cream (for added moisture)

• 1 cup all-purpose flour (or 1:1 gluten-free flour blend)

• ¼ cup sugar

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 2 large eggs

• ¼ cup melted butter, cooled

• Optional: 1 tbsp honey for a touch of extra sweetness and moisture

• Optional add-ins: ½ cup shredded cheddar, 1 tbsp chopped jalapeños or scallions

Instructions

1. Preheat oven to 400°F. Lightly grease or line a mini muffin pan.

2. Mix dry ingredients in a large bowl: cornmeal, flour, baking powder, baking soda, salt, and sugar.

3. In a separate bowl, whisk together eggs, buttermilk, and melted butter.

4. Combine wet and dry ingredients and stir just until smooth. Fold in optional add-ins if using.

5. Spoon batter into mini muffin cups, filling about ¾ full.

6. Bake for 12–15 minutes or until golden brown and a toothpick comes out clean.

7. Let cool for a few minutes in the pan before transferring to a wire rack.

Notes

• Dietary Quick Tip: To make these mini cornbread bites gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, swap the buttermilk for plant-based milk with a splash of lemon juice, use dairy-free sour cream, and substitute vegan butter.

• Reheat: These reheat beautifully in the oven for 5 minutes at 300°F.