Name: Mini Cornbread Muffin Bites
Ingredients: 1 cup all-purpose flour: This provides the structural foundation for the muffins, ensuring they hold their shape while remaining tender.; 1 cup yellow cornmeal: The star of the show, cornmeal gives the muffins their signature gritty texture and sweet, earthy corn flavor. A medium grind works best.; 1/4 cup granulated sugar: This adds a touch of sweetness to balance the savory elements and enhances the natural sweetness of the corn.; 2 teaspoons baking powder: The primary leavening agent, baking powder is essential for creating a light, fluffy texture and giving the muffins a beautiful rise.; 1/2 teaspoon salt: Salt is a flavor enhancer; it sharpens all the other flavors in the recipe, from the sweet corn to the savory cheese.; 1 cup buttermilk, at room temperature: The secret to incredibly moist and tender cornbread. The acidity in buttermilk reacts with the baking powder and tenderizes the gluten in the flour.; 1 large egg, at room temperature: The egg acts as a binder, holding all the ingredients together, while also adding richness and contributing to the soft texture.; 1/4 cup unsalted butter, melted and slightly cooled: Butter provides essential fat for a rich flavor and a wonderfully moist crumb.; 1 cup sharp cheddar cheese, shredded: This adds a savory, tangy depth of flavor that melts into glorious pockets of cheesy goodness throughout the muffins.; 1/2 cup cooked ham, finely diced: Provides a savory, salty counterpoint to the sweet cornbread, making each bite more substantial and satisfying.

Ingredients

Scale

Here is everything you’ll need to create these irresistible Mini Cornbread Muffin Bites. Each ingredient plays a crucial role in achieving the perfect balance of flavor and texture.

1 cup all-purpose flour: This provides the structural foundation for the muffins, ensuring they hold their shape while remaining tender.
1 cup yellow cornmeal: The star of the show, cornmeal gives the muffins their signature gritty texture and sweet, earthy corn flavor. A medium grind works best.
1/4 cup granulated sugar: This adds a touch of sweetness to balance the savory elements and enhances the natural sweetness of the corn.
2 teaspoons baking powder: The primary leavening agent, baking powder is essential for creating a light, fluffy texture and giving the muffins a beautiful rise.
1/2 teaspoon salt: Salt is a flavor enhancer; it sharpens all the other flavors in the recipe, from the sweet corn to the savory cheese.
1 cup buttermilk, at room temperature: The secret to incredibly moist and tender cornbread. The acidity in buttermilk reacts with the baking powder and tenderizes the gluten in the flour.
1 large egg, at room temperature: The egg acts as a binder, holding all the ingredients together, while also adding richness and contributing to the soft texture.
1/4 cup unsalted butter, melted and slightly cooled: Butter provides essential fat for a rich flavor and a wonderfully moist crumb.
1 cup sharp cheddar cheese, shredded: This adds a savory, tangy depth of flavor that melts into glorious pockets of cheesy goodness throughout the muffins.
1/2 cup cooked ham, finely diced: Provides a savory, salty counterpoint to the sweet cornbread, making each bite more substantial and satisfying.

Cook Mode Prevent your screen from going dark

Instructions

Follow these simple, step-by-step instructions to bake a perfect batch of Mini Cornbread Muffin Bites every single time.

Preheat and Prepare: Begin by preheating your oven to 400°F (200°C). Thoroughly grease a 24-cup mini muffin tin with butter or non-stick cooking spray. Proper greasing is crucial to ensure the muffins release easily from the pan.
Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt. Whisking is important as it aerates the ingredients and ensures the baking powder and salt are evenly distributed, which leads to a consistent texture and rise.
Combine Wet Ingredients: In a separate medium-sized bowl, whisk together the room temperature buttermilk and the large egg until they are well combined. Then, slowly drizzle in the melted and slightly cooled butter while continuing to whisk. This process creates a smooth, emulsified liquid base.
Marry the Wet and Dry: Pour the wet ingredient mixture into the large bowl containing the dry ingredients. Use a rubber spatula or wooden spoon to gently fold the ingredients together until they are just combined. It is critical not to overmix the batter. A few small lumps are perfectly fine; overmixing will develop the gluten in the flour, resulting in tough, dense muffins instead of light and tender ones.
Fold in the Savory Goodness: Gently fold the shredded sharp cheddar cheese and the finely diced cooked ham into the batter. Again, mix only until they are evenly distributed throughout the batter.
Fill the Muffin Tin: Carefully portion the batter into the prepared mini muffin cups, filling each one about two-thirds to three-quarters full. This will give the muffins enough space to rise without spilling over the top. A small cookie scoop or a teaspoon can make this process cleaner and more efficient.
Bake to Golden Perfection: Place the mini muffin tin on the center rack of your preheated oven. Bake for 12 to 15 minutes, or until the tops are beautifully golden brown and a wooden toothpick or cake tester inserted into the center of a muffin comes out clean or with a few moist crumbs attached.
Cool and Serve: Once baked, remove the muffin tin from the oven and let it cool on a wire rack for about 5 minutes. This allows the muffins to set slightly, making them easier to remove. After 5 minutes, carefully transfer the individual mini cornbread bites from the tin to the wire rack to cool completely. This prevents the bottoms from becoming soggy. Serve them warm for the best experience.

Nutrition

Serving Size: one normal portion
Calories: 185
Sodium: 450mg
Fat: 9g
Carbohydrates: 19g
Fiber: 1g
Protein: 7g