Honey Butter Cornbread (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 1/4 cup sugar – makes the batter slightly sweet to balance the flavors
02 - 1/2 teaspoon salt – brings out all the good flavors
03 - 1 tablespoon baking powder – helps the poppers rise and stay fluffy
04 - 1 cup all-purpose flour – adds structure and softness to the batter
05 - 1 cup cornmeal – gives that classic cornbread feel

→ Wet Ingredients

06 - 1/4 cup melted butter – makes the batter rich and smooth
07 - 2 large eggs – keeps everything together
08 - 1 cup buttermilk – gives moisture and a little tangy taste

→ Add-Ins

09 - 1/2 cup shredded cheddar – adds a cheesy flavor and looks great
10 - 1 cup sweet corn kernels (fresh or thawed frozen) – brings a slight crunch and sweet taste

→ Honey Butter Topping

11 - 1/4 cup softened butter – mixed with honey for a creamy, sweet spread
12 - 1/4 cup honey – drizzle over the poppers for the perfect finish

→ Optional Garnish

13 - Chopped parsley or chives for a touch of color (optional)

# Instructions:

01 - Set your oven to 400°F (200°C). Prep a mini muffin tin by lightly greasing it or opt for silicone molds for an easier cleanup.
02 - Grab a big bowl and mix the cornmeal, flour, sugar, baking powder, and salt. Stir until everything looks evenly blended.
03 - In a separate bowl, whisk together the eggs, buttermilk, and melted butter until it's smooth and totally combined.
04 - Slowly pour the wet mixture into the dry ingredients. Stir just enough to mix—don’t overdo it, or the batter will get dense.
05 - Toss in the sweet corn and shredded cheese, then gently fold them in so they’re spread out evenly in the batter.
06 - Scoop batter into the muffin tin, aiming to fill each cup about two-thirds full. This keeps them baking evenly.
07 - Pop them in the oven for 12-15 minutes. You’ll know they’re ready when the tops turn golden and a toothpick poked in the center pulls out clean.
08 - While they’re baking, mix the honey and softened butter in a small bowl until smooth and creamy.
09 - When they come out of the oven, let them cool for a few minutes. Take them out of the tin, drizzle with honey butter, and sprinkle with parsley or chives if you like. Serve warm and dig in!

# Notes:

01 - You can use either fresh corn or thawed frozen kernels. Make sure they’re not too wet, or they’ll mess with the texture.
02 - Switch up cheeses like pepper jack or Monterey Jack for a different flavor twist.
03 - Be gentle with your mixing. Overmixing can stop the batter from staying light and puffy.

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