Featured Recipes
These mini cornbread bites rely on canned creamed corn for an incredibly tender crumb, finishing with a sticky, sweet-and-spicy hot honey butter brushed on right out of the oven. The batter mixes up in a single bowl. It bakes in under 15 minutes, making them a fast, highly snackable side for a weeknight chili.
Why Creamed Corn Makes Better Bites
Standard milk leaves cornbread crumbly. Canned creamed corn fixes this immediately. It guarantees a moist, almost pudding-like interior that never dries out, while baking at 400°F (200°C) creates a sturdy crust to hold the glaze.
Mixing and Baking the Cornbread Bites
Preheat the oven. Set your oven to 400°F (200°C). Coat a 24-cup mini muffin pan generously with nonstick baking spray so the tender bites release without tearing.
Whisk the wet ingredients. Combine 1 cup of creamed corn, 1/4 cup of light brown sugar, 4 tablespoons of melted and cooled butter, and two room-temperature eggs. Keep whisking until cohesive. They need to form a completely smooth base before you add the dry ingredients.
Fold the dry gently. Sprinkle 3/4 cup of yellow cornmeal, 1/2 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/2 teaspoon of kosher salt over the wet mixture. Switch to a rubber spatula. I always stop folding the moment the last dry pocket of flour disappears, because overmixing develops the gluten and turns a tender bite rubbery.
Portion the batter. Divide the mixture evenly among the prepared mini muffin cups. Fill each cavity about three-quarters full. A small spring-loaded cookie scoop makes quick work of this sticky task.
Bake until domed. Move the pan to the oven. Bake for 12 to 14 minutes. You will know they are ready when the tops are visibly domed and a toothpick inserted into the center comes out clean.
Melt the glaze. Combine the remaining 3 tablespoons of butter and 3 tablespoons of hot honey in a small microwave-safe bowl. Microwave in 15-second bursts. Stir the mixture until the melted butter and honey become completely smooth.
Brush while hot. Remove the pan from the oven. Brush the tops generously with the hot honey-butter mixture, finishing each with a tiny pinch of flaky sea salt. Let the bites cool in the pan for 5 minutes before transferring them to a wire rack.
Brushing the hot honey butter on while the bites are steaming helps the glaze soak straight into the crumb.
Keeping Cornbread Bites Soft
- 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.
Common Cornbread Bite Questions
Can I use regular canned corn instead of creamed corn?
No, regular corn lacks the thick starch and moisture required for this batter. The creamed corn is essential to achieve the moist, pudding-like crumb.
Can I freeze these cornbread bites?
Yes, you can freeze the baked, unglazed bites in an airtight container for up to two months. Thaw them at room temperature, then warm them briefly and brush with freshly made hot honey butter just before serving.
I apply the glaze instantly. Listen for the faint sizzle. The honey butter hits the hot crust and melts right into the surface, creating a shiny finish that you will want to save for every barbecue.
