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Mini Buttermilk Cornbread

Mini Buttermilk Cornbread

These Mini Buttermilk Cornbread bites are soft, buttery, moist, and perfectly golden with lightly crisp edges. Made with simple ingredients including cornmeal, buttermilk, eggs, and butter, they make a delicious side dish for chili, soups, barbecue, holiday meals, and family dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 mini cornbread bites
Course: Bread, Dessert, Snack
Cuisine: American, Southern-Inspired
Calories: 75
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup yellow cornmeal
  • ¾ cup all-purpose flour
  • ¼ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • ⅓ cup unsalted butter melted
  • 1 tablespoon melted butter optional, for brushing after baking

Equipment

  • Mini muffin pan
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula or wooden spoon
  • Measuring cups and spoons
  • Small cookie scoop or spoon
  • Cooling rack
  • Pastry brush (optional, for butter topping)

Method
 

Step 1: Prepare the Oven and Pan
  1. Preheat your oven to 400°F (200°C). Grease a mini muffin pan generously with butter or nonstick cooking spray.
Step 2: Combine the Dry Ingredients
  1. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
Step 3: Mix the Wet Ingredients
  1. In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth and fully combined.
Step 4: Make the Cornbread Batter
  1. Pour the wet ingredients into the bowl of dry ingredients. Gently stir using a spatula or wooden spoon until just combined.
  2. Do not overmix the batter. A few small lumps are perfectly fine and will help keep the cornbread tender.
Step 5: Fill the Mini Muffin Pan
  1. Spoon the batter into the prepared mini muffin cups, filling each cup approximately two-thirds to three-quarters full.
Step 6: Bake
  1. Place the muffin pan in the preheated oven and bake for 12–15 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 7: Add Butter and Serve
  1. Allow the mini cornbread to rest in the pan for approximately 5 minutes before removing.
  2. For an extra buttery finish, brush the tops with melted butter while still warm. Serve warm and enjoy.

Notes

Do not overmix: Overmixing can make the cornbread dense and tough. Mix the batter only until the ingredients are combined.
Use fresh leavening agents: Fresh baking powder and baking soda will help the mini cornbread rise properly.
Watch the baking time: Mini muffins bake faster than regular cornbread, so start checking them around the 12-minute mark.
For extra moisture: Brush the warm cornbread with melted butter immediately after baking.
Storage: Store cooled leftovers in an airtight container. Reheat gently before serving for the best texture.
Freezing: These Mini Buttermilk Cornbread bites can be frozen in a freezer-safe container and reheated when needed.
Variations: Add shredded cheddar cheese, chopped jalapeños, sweet corn kernels, or fresh herbs to customize the recipe.
Diet Information: This traditional recipe is vegetarian, but it is not gluten-free, low-carb, keto, or vegan.