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

Serving Size: 24

Approximate Time

Prep 15 min

Cook 12 min

Additional 3 min

Total 30 min

Ingredients

- 1 cup (140 g) yellow cornmeal
- 1 cup (125 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 tbsp (15 ml) baking powder
- 1/2 tsp (2.5 ml) baking soda
- 1/2 tsp (2.5 ml) salt
- 2 large eggs, approx. 3.5 oz (100 g) total
- 3/4 cup (180 ml) buttermilk
- 1/4 cup (60 g) unsalted butter, melted
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 ml) vanilla extract
- Nonstick cooking spray or additional melted butter for pan
- 1/4 cup (60 g) unsalted butter, softened (for honey butter)
- 3 tbsp (45 ml) honey (for honey butter)
- 1/8 tsp (0.5 ml) salt, plus extra for finishing if desired
- Flaky sea salt for sprinkling (optional)

Instructions

1. Preheat oven to 400°F (200°C). Lightly grease a 24-cup mini muffin tin with nonstick spray or melted butter.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and 1/2 tsp (2.5 ml) salt until evenly combined.
3. In a separate bowl, whisk the 2 large eggs (approx. 3.5 oz / 100 g total) until blended. Whisk in the buttermilk, melted butter, vegetable oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; small lumps are fine—do not overmix.
5. Using a small cookie scoop or spoon, divide the batter among the 24 mini cups, filling each about two-thirds full.
6. Bake in the preheated oven until the muffin tops are golden and a toothpick inserted into the center comes out clean, about 10–12 minutes. Rotate the pan halfway through baking if your oven has hot spots.
7. While muffins bake, make the honey butter: in a small bowl, beat 1/4 cup (60 g) softened unsalted butter with 3 tbsp (45 ml) honey and 1/8 tsp (0.5 ml) salt until smooth and spreadable.
8. When muffins are done, remove the tin to a rack and let cool 2–3 minutes, then transfer muffins to the rack. While still warm, lightly brush the tops with a little honey butter so it melts into the muffins, or serve the honey butter on the side for spreading. Finish with a light sprinkle of flaky sea salt if using.
9. Serve warm alongside barbecue beef ribs to allow the muffins to absorb sauce and juices. Leftover muffins may be wrapped and refrigerated for up to 3 days; reheat briefly before serving.