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COOK WITH MEG: Mini Cornbread Bites with Whipped Honey Butter

We absolutely adore anything in miniature, but these little golden nuggets hold a special place in our kitchen! Inspired by the classic comfort food of the Maritimes, these mini cornbread muffins are the ultimate "little bit of everything." They are sweet enough to feel like a treat, but savoury enough to stand up to a big bowl of chili or a summer BBQ. Paired with a whipped honey butter … yes please!
Created by Meg Tucker for From Yolk to Table: Cook With Meg presented by Egg Farmers of New Brunswick
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Equipment

  • Large bowl + spatula
  • Mini muffin tin with non stick spray
  • PREP STEPS: Soften your butter to squishy room temperature for the honey butter

Ingredients
  

  • ½ cup all-purpose flour
  • ½ cup cornmeal
  • 4 Tbsp. granulated white sugar
  • ¼ tsp. baking soda
  • ¼ tsp. baking powder
  • ¼ tsp. salt
  • ½ cup buttermilk (If you don’t have access to buttermilk, you can make your own by adding 1 ½ tsp. vinegar or lemon juice + ½ cup milk of choice and let it sit for 15 minutes)
  • 1 large egg
  • 1 Tbsp. honey
  • ¼ cup melted butter, salted or unsalted, doesn’t matter!
  • Non stick baking spray for pans (or a little more butter)

FOR THE HONEY BUTTER

  • ½ cup softened butter
  • 2 Tbsp. honey
  • pinch of salt

Instructions
 

  • Preheat the oven to 375°F.
  • Spray mini muffin tins with non-stick cooking spray or grease with a little butter (we do this, even if the muffin tin is non stick, it just promotes ZERO sticking)
  • Whisk together the dry ingredients in a semi large bowl and set them aside
  • In a medium sized bowl, whisk together wet ingredients.
  • Form a well in the centre of the dry ingredients, and pour wet ingredients in the centre. Whisk together until incorporated, but don’t overmix. With muffins, you just want to be sure there aren’t any big lumps.
  • Spoon about 1 Tbsp. of batter into each muffin cup.
  • Bake for about 10 - 13 minutes until they are puffy and golden and smell amazing! We want to test one of them, with a toothpick, we’re mainly making sure the batter is no longer doughy. If you think they need a few extra minutes that’s ok! Add 2 mins, then check again.

TO MAKE THE HONEY BUTTER

  • Whip softened butter, honey and pinch of salt to your desired consistency and sweetness. ENJOY!

Notes

Grab your ingredients and watch the From Yolk to Table: Cook With Meg guide video here! 
 
BE SURE TO TAG US IF YOU MAKE THE RECIPE! @cookwithmegtoday and @eggfarmersofnb on Instagram!