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!