Warm Honey Butter Cornbread Snack Bites

Quick Recipe Version (TL;DR)

• Yield: About 32 small bites (8 servings)
• Prep Time: 15 minutes
• Cook Time: 20–23 minutes
• Total Time: 40 minutes

Quick Ingredients

• 1 cup (135 g) yellow cornmeal
• 1 cup (125 g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1/3 cup (65 g) granulated sugar
• 2 large eggs
• 1 cup (240 ml) buttermilk
• 1/3 cup (75 g) unsalted butter, melted (plus extra for pan)
• 1/3 cup (110 g) honey (for batter)
• 1 tsp vanilla extract (optional)
• 1/4 cup (55 g) unsalted butter (for glaze)
• 3 tbsp (60 g) honey (for glaze)
• 2 tbsp (30 ml) heavy cream or milk
• Pinch of salt for glaze

Do This

• 1. Heat oven to 350°F (175°C). Butter an 8-inch (20 cm) square pan and line with parchment.
• 2. Whisk cornmeal, flour, baking powder, baking soda, salt, and sugar in a bowl.
• 3. In another bowl, whisk eggs, buttermilk, melted butter, honey, and vanilla.
• 4. Pour wet into dry and gently stir just until no dry pockets remain; do not overmix.
• 5. Spread batter in pan and bake 20–23 minutes, until golden and a toothpick comes out clean or with a few moist crumbs.
• 6. Simmer glaze butter, honey, cream, and salt until silky. Cut warm cornbread into small squares and spoon warm honey-butter over the top. Serve warm.

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Why You’ll Love This Recipe

• Soft, tender cornbread with a comforting, cake-like crumb and gentle sweetness.
• Warm honey-butter glaze soaks into every bite for a rich, cozy, snackable treat.
• Baked in one pan, then cut into small squares – perfect for sharing, snacking, or parties.
• Simple pantry ingredients and easy steps that work for beginner and experienced bakers alike.

Grocery List

• Produce: Optional: 1 orange or lemon for zest (if you want a hint of citrus in the glaze).
• Dairy: Unsalted butter, buttermilk, eggs, heavy cream or whole milk.
• Pantry: Yellow cornmeal, all-purpose flour, granulated sugar, honey, baking powder, baking soda, salt, vanilla extract.

Full Ingredients

For the Cornbread Bites

• 1 cup (135 g) yellow cornmeal (fine or medium grind)
• 1 cup (125 g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1/3 cup (65 g) granulated sugar
• 2 large eggs, at room temperature if possible
• 1 cup (240 ml) buttermilk, at room temperature
  • If you do not have buttermilk: use 1 cup (240 ml) whole milk mixed with 1 tbsp lemon juice or white vinegar, rested 5 minutes.
• 1/3 cup (75 g) unsalted butter, melted and slightly cooled, plus extra for greasing the pan
• 1/3 cup (110 g) honey
• 1 tsp vanilla extract (optional but lovely)

For the Warm Honey-Butter Glaze

• 1/4 cup (55 g) unsalted butter
• 3 tbsp (60 g) honey
• 2 tbsp (30 ml) heavy cream or whole milk
• 1 small pinch fine salt
• Optional: 1/4 tsp vanilla extract or a pinch of orange or lemon zest, for extra warmth and aroma

To Finish and Serve

• Optional: Light sprinkle of flaky sea salt on top, to balance the sweetness
• Optional: Extra warm honey at the table for drizzling

Step-by-Step Instructions

Step 1: Prepare the pan and preheat the oven

Preheat your oven to 350°F (175°C) with a rack in the center. Lightly butter an 8-inch (20 cm) square baking pan. For the cleanest slices and easiest removal, line the bottom and two sides with a strip of parchment paper, leaving an overhang as a “sling,” then butter the parchment as well. Set the pan aside.

Step 2: Mix the dry ingredients

In a medium mixing bowl, add the cornmeal, all-purpose flour, baking powder, baking soda, salt, and granulated sugar. Whisk thoroughly for 20–30 seconds to evenly distribute the leavening and salt and to break up any small lumps. This step ensures the cornbread rises evenly and has a consistent texture throughout.

Step 3: Mix the wet ingredients

In a separate large bowl, whisk the eggs until they are well broken up and slightly frothy. Add the buttermilk, melted (but not piping hot) butter, honey, and vanilla extract (if using). Whisk until the mixture is smooth and uniform. The melted butter may try to separate at first; keep whisking until everything looks creamy and well blended.

Step 4: Combine into a thick, tender batter

Pour the dry ingredient mixture into the bowl with the wet ingredients. Using a spatula or wooden spoon, gently fold and stir just until you no longer see visible pockets of dry flour. Scrape the bottom and sides of the bowl to make sure everything is incorporated. The batter will be fairly thick and slightly lumpy from the cornmeal, which is perfect. Avoid vigorous stirring; overmixing can make the cornbread tough.

Step 5: Bake until golden and just set

Scrape the batter into the prepared pan and spread it into an even layer, smoothing the top with the spatula. Bake in the preheated oven for 20–23 minutes. The cornbread is done when the top is lightly golden, the edges are just starting to pull away from the sides of the pan, and a toothpick inserted in the center comes out clean or with a few moist crumbs (but no wet batter). Start checking at 18–19 minutes, as ovens vary. Do not overbake; slightly under rather than over will keep the bites soft and tender.

Step 6: Make the warm honey-butter glaze

While the cornbread bakes, prepare the glaze. In a small saucepan over low to medium-low heat, combine the 1/4 cup butter, 3 tbsp honey, 2 tbsp cream or milk, and a pinch of salt. Stir constantly as the butter melts and the mixture comes together. Warm just until it is smooth, slightly thickened, and steaming, about 2–3 minutes; do not let it boil hard. Remove from heat and stir in vanilla or citrus zest if using. Keep the glaze warm on the lowest heat setting or covered off the heat until the cornbread is ready.

Step 7: Cut into bites and soak with honey-butter

Let the cornbread cool in the pan for 5–10 minutes; it should still be warm but not scorching hot. Using a sharp knife, lightly score the top, then cut into small squares—about 1.5 inches (4 cm) each. This will yield around 32 bite-sized pieces. Gently separate the cuts slightly to create tiny gaps. Slowly spoon the warm honey-butter glaze over the surface, letting it seep into the cracks and edges so every piece gets coated. If desired, remove the slab from the pan using the parchment sling before cutting for cleaner sides, then return the pieces to the pan or a serving board. Sprinkle lightly with flaky sea salt if you love a sweet-salty contrast. Serve warm, with extra honey on the side if you want an even sweeter treat.

Pro Tips

• Use room-temperature ingredients: Eggs and buttermilk mix more smoothly when not ice-cold, helping the crumb stay tender.
• Do not overmix the batter: Stir just until no dry streaks remain. Overmixing develops gluten in the flour and can make the cornbread dense and tough.
• Watch the bake time closely: Pull the pan from the oven as soon as the toothpick comes out mostly clean. Even a few extra minutes can dry out the cornbread.
• Glaze while warm: Adding the honey-butter while the cornbread is still warm helps it soak in and gives those irresistibly moist, flavorful bites.
• Cut small but tall: Use an 8-inch pan for thicker cornbread, then cut into small squares so each bite feels plush and satisfying.

Variations

• Browned Butter Honey Cornbread Bites: Instead of simply melting the butter for the batter and glaze, brown it in a pan until golden and nutty, then cool slightly before using. This adds deep, toasty flavor.
• Sweet-Heat Honey-Jalapeño Bites: Stir 1 finely minced jalapeño (seeds removed for mild heat) and 1/2 cup shredded sharp cheddar into the batter. Glaze as directed for a sweet, spicy, cheesy twist.
• Maple-Honey Breakfast Bites: Replace half of the honey in the batter and glaze with pure maple syrup. Serve warm with soft salted butter for a cozy breakfast or brunch snack.

Storage & Make-Ahead

Let the cornbread bites cool completely before storing. For short-term storage, place the bites in an airtight container, layering with parchment if stacking. They will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To freeze, arrange the cooled bites on a baking sheet in a single layer and freeze until firm, then transfer to a freezer bag or container and freeze for up to 2 months.

To reheat, place bites on a baking sheet, cover loosely with foil, and warm at 300°F (150°C) for 8–10 minutes, or until heated through. For extra moisture and shine after reheating, brush with a little warm honey-butter (you can quickly mix a small amount just before serving).

Nutrition (per serving)

Approximate values per serving (about 4 bites, 1/8 of the pan): 320 calories; 15 g fat; 6 g saturated fat; 44 g carbohydrates; 2 g fiber; 25 g sugars; 5 g protein; 260 mg sodium. These numbers are estimates and will vary depending on specific brands and any variations you use.