Hot Honey-Glazed Cornbread Bites
These mini cornbread muffins get their incredibly tender, moist crumb from canned creamed corn, but the real draw is the finish: a sticky, sweet-and-spicy hot honey butter brushed on right out of the oven. The batter mixes up in a single bowl and bakes in under 15 minutes, making them an effortless, highly snackable side dish for chili, barbecue, or holiday spreads.
- Total Time29 minutes
- Yield24 bites (serves 8) 1x
Ingredients
Scale
Cornbread Batter
- Nonstick baking spray, for the pan
- 1 cup canned creamed corn (about 8.5 oz / 240g)
- 1/4 cup packed light brown sugar (50g)
- 4 tablespoons unsalted butter, melted and cooled (57g)
- 2 large eggs, room temperature
- 3/4 cup yellow cornmeal (90g)
- 1/2 cup all-purpose flour (60g)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
Hot Honey Butter Glaze
- 3 tablespoons unsalted butter (42g)
- 3 tablespoons hot honey (63g)
- Flaky sea salt, for finishing
Instructions
- Preheat and prep: Preheat your oven to 400°F (200°C). Generously coat a 24-cup mini muffin pan with nonstick baking spray.
- Mix the wet ingredients: In a large mixing bowl, whisk together the creamed corn, brown sugar, melted butter, and eggs until well combined and cohesive.
- Fold in the dry: Sprinkle the cornmeal, flour, baking powder, and kosher salt evenly over the wet mixture. Using a rubber spatula, gently fold everything together just until no dry pockets of flour remain. Stop mixing as soon as the batter comes together to keep the bites tender.
- Portion and bake: Divide the batter evenly among the prepared mini muffin cups, filling each about three-quarters full (a small spring-loaded cookie scoop makes quick work of this). Bake for 12 to 14 minutes, or until the tops are domed and a toothpick inserted into the center comes out clean.
- Prepare the glaze: While the cornbread bakes, combine the butter and hot honey in a small microwave-safe bowl. Microwave in 15-second bursts until the butter is melted, then stir well to combine.
- Glaze and serve: Remove the pan from the oven. While the cornbread bites are still steaming hot in the pan, immediately brush the tops generously with the hot honey-butter mixture. Finish each with a tiny pinch of flaky sea salt. Let them cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- Why it works: Using creamed corn instead of standard milk or buttermilk guarantees a moist, almost pudding-like interior that never dries out, while baking at a higher heat (400°F) creates a sturdy, golden crust that holds up perfectly to the sticky glaze.
- Storage and reheating: These are best served warm on the day they are made. Store leftovers in an airtight container at room temperature for up to 3 days. Before serving, microwave them for 10 to 12 seconds to soften the crumb and reactivate the gooey glaze.
Nutrition (per serving — estimates)
Calories: 260 | Total Carbs: 34g (Fiber: 2g, Sugar: 14g) | Fat: 12g (Saturated: 7g) | Protein: 4g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 10 minutes
- Cooling Time: 5 minutes
- Cook Time: 14 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 bites
- Calories: 260
- Sugar: 14g
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g