Southern 4-Ingredient Cheddar Corn Muffin Bites
Southern Cheddar Corn Muffin Bites
These Southern Cheddar Corn Muffin Bites are a delicious, bite-sized take on classic cornbread. Made with a simple blend of cornmeal, flour, milk, egg, and melted butter, they bake up with a soft, tender texture and rich flavor. A generous amount of shredded cheddar cheese adds savory goodness throughout every bite, creating pockets of melted cheese as they bake. Perfect as a snack, appetizer, or barbecue side dish, these mini muffins are easy to prepare and always a crowd-pleaser.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cornmeal | 1 cup |
| All-purpose flour (or gluten-free alternative) | 1 cup |
| Baking powder | 1 tablespoon |
| Salt | 1/2 teaspoon |
| Milk | 1 cup |
| Large egg | 1 |
| Melted butter (or vegetable oil for a lighter option) | 1/4 cup |
| Shredded cheddar cheese | 1 cup |
Directions
Step 1: Prepare the Oven and Muffin Tin
Preheat the oven to 400°F (200°C). Grease a mini muffin tin or line the cups with paper liners for easy removal.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until evenly combined.
Step 3: Combine the Wet Ingredients
In a separate bowl, beat the egg. Add the milk and melted butter (or oil) and whisk until well blended.
Step 4: Make the Batter
Pour the wet ingredients into the bowl of dry ingredients. Stir gently with a spoon or spatula until just combined and no large streaks of dry ingredients remain.
Kitchen Tip: Avoid overmixing the batter. Stirring too much can result in dense muffins instead of a light, tender texture.
Step 5: Add the Cheese
Fold the shredded cheddar cheese into the batter until evenly distributed.
Step 6: Fill the Muffin Cups
Spoon or scoop the batter into the prepared mini muffin tin, filling each cup about two-thirds full.
Step 7: Bake
Bake for 12 to 15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
Remove the muffin tin from the oven and let the bites cool in the pan for a few minutes. Transfer them to a wire rack and serve warm or at room temperature.
