Mini cornbread muffins

Instructions

1. Preheat Oven & Prepare Pan:
   • Preheat oven to 400°F (200°C).
   • Grease a mini muffin tin or line with mini muffin liners.
2. Mix Dry Ingredients:
   • In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. Mix Wet Ingredients:
   • In another bowl, whisk together milk, egg, and melted butter.
4. Combine:
   • Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
   • Fold in corn kernels or shredded cheese if using.
5. Fill Muffin Tin:
   • Spoon batter into mini muffin tin, filling each about 2/3 full.
6. Bake:
   • Bake 12–15 minutes or until a toothpick inserted in the center comes out clean.
7. Serve:
   • Let cool slightly, then serve warm with butter, honey, or jam.

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💡 Tips:

• For a sweeter version, add 2–3 tbsp honey to the batter.
• For extra fluffiness, separate the egg, beat the white to soft peaks, and fold in at the end.
• These mini muffins freeze well—just reheat in the oven for a few minutes before serving.

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If you want, I can also make a savory version with bacon and cheddar that turns these mini muffins into irresistible bites.

Do you want me to do that?