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

Serving Size: 24

Approximate Time

Prep 15 min

Cook 12 min

Total 27 min

Ingredients

- 1 cup (160 g) yellow cornmeal
- 3/4 cup (95 g) all-purpose flour
- 2 tbsp (25 g) light brown sugar, packed
- 1 tbsp (15 ml) baking powder
- 1/4 tsp (1 g) baking soda
- 1/2 tsp (3 g) kosher salt
- 1 cup (240 ml) buttermilk
- 1 large egg (50 g)
- 3 tbsp (45 ml) unsalted butter, melted
- 1 tbsp (15 ml) vegetable oil
- Nonstick spray or additional butter for greasing the pan
- 4 tbsp (60 g) unsalted butter, softened (for honey-butter)
- 3 tbsp (45 ml) honey (for honey-butter)
- 1/8 tsp (0.5 g) fine salt (for honey-butter)
- Flaky sea salt, for sprinkling (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Grease two 24-cup mini muffin pans (or one pan if it holds 24) lightly with nonstick spray or butter.
2. In a large bowl whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, and kosher salt until evenly combined.
3. In a separate bowl whisk the buttermilk, egg, melted butter, and vegetable oil until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined; the batter should be slightly lumpy but uniform in color. Do not overmix.
5. Spoon the batter into the prepared mini muffin cups, filling each about 3/4 full. A small cookie scoop speeds this up and keeps sizes even.
6. Bake for 10–12 minutes, rotating the pans once halfway through, until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
7. Meanwhile, make the honey-butter: in a small bowl beat the softened butter with the honey and 1/8 tsp fine salt until smooth and spreadable. Adjust honey or salt to taste.
8. Remove muffins from the oven and let them cool in the pan 2–3 minutes, then transfer to a wire rack. While still warm, brush or spread a little honey-butter on each muffin and, if desired, finish with a light sprinkle of flaky sea salt.
9. Serve warm alongside barbecue sandwiches or on a platter for guests to help themselves. Leftover muffins keep tightly wrapped at room temperature up to 2 days; gently rewarm before serving.