Honey Butter Mini Cornbread (Print Version)

# Ingredients:

→ Cornbread Bites

01 - 1/2 cup corn (fresh or frozen)
02 - 1 box cornbread mix (about 8.5 oz)
03 - 1/4 cup melted butter (unsalted)
04 - 2 large eggs
05 - 1/2 cup milk
06 - 1/4 teaspoon black pepper
07 - 1/4 cup cheddar cheese, shredded
08 - 1/4 teaspoon salt

→ Sweet Butter Coating

09 - 3 tablespoons honey
10 - 1/4 cup softened butter (unsalted)
11 - 1/2 teaspoon cinnamon (optional)

# Instructions:

01 - Heat your oven to 375°F (190°C). Use cooking spray to coat a mini muffin pan.
02 - Grab a big bowl, then stir the cornbread mix, eggs, butter, milk, salt, and pepper until it's smooth.
03 - Gently mix in the corn and shredded cheese.
04 - Pour the batter into the mini muffin pan, making sure not to go past 2/3 full.
05 - Pop the pan in the oven for 10–12 minutes. They’re done when poking with a toothpick shows no batter and the tops are golden.
06 - During baking, quickly stir the honey, cinnamon (if you like), and butter in a small bowl.
07 - When they’re baked, pull them out of the oven and let them sit a few minutes to cool.
08 - Spread the honey butter topping over the warm cornbread bites for a sweet, rich touch.

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