Cornbread Bites are a mouth-watering delight. The savoury, sweet flavour of a Southern classic in a bite-sized muffin is moist and tender.
Updated July 29, 2025.
If you love cornbread as much as we do, you have to try these Cornbread Bites. They are small but full of flavour, and they are truly comfort food.
What are Cornbread Bites?
These are simply mini muffins made from cornbread batter. They are bite-sized and perfect for serving with all kinds of dishes. They are simple to make and can be made indoors in a traditional oven or on the BBQ. This recipe can also be baked in a smoker.
What ingredients are needed?
This recipe has 10 ingredients that are common in cornbread recipes.
- Butter
- Eggs
- Sugar
- Honey
- Flour
- Cornmeal
- Salt
- Baking Powder
- Buttermilk
- Yellow corn
Additions and substitutions
We like to add finely chopped jalapenos to the batter. It adds a little more flavour and texture.
If you don’t have buttermilk, you can make it easily by adding a tsp of vinegar to your measuring cup and then filling it to half a cup. Let it sit for a couple of minutes before adding it to the batter.
In place of regular honey, we will sometimes add hot honey. It adds a little heat, but not too much.
If we have leftover corn on the cob, we add the leftover corn to the batter in place of frozen corn. It can be grilled on the BBQ before adding it to the batter for a little BBQ flavour.
To dress the muffins up, add a jalapeno slice to the tops of the muffins halfway through baking.
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How To Bake
When it comes to baking these little cornbread muffins, they can be baked in the oven or on a BBQ. The temperature remains the same, and the times are similar, but the way they are baked is slightly different.
The recipe makes 30 bite-sized muffins, so you will need a large mini muffin pan or a couple if you are looking to bake them all at once.
In the oven, the muffin tin is placed in the center of the oven and baked for 20-22 minutes.
On a BBQ, the muffin tin is placed on one side of the BBQ, away from the heat. (indirect heat method) The pan also needs to be turned halfway through baking to ensure even baking. We place a couple of cooling racks on the BBQ grates to lift the pans higher from the heat so they do not burn on the bottom.
How To Serve Cornbread Bites
Cornbread Bites are very versatile. They can be served with many dishes or served on their own as a snack.
These are perfect to serve warm at a Barbecue as a side dish. And they can be baked or reheated on a BBQ or smoker. They go well with brisket, pulled pork, smoked ribs, or BBQ chicken.
In the fall, these are a staple for us to make with chili, especially on a cold fall day while watching football. These are also perfect for a tailgating party.
We also serve these with fried chicken. The crispiness of the fried chicken and the tender, buttery texture of the cornbread are perfect together.
Chili and cornbread are another great combination. These cornbread bites are just the right size for dipping in a hot bowl of chili. The sweetness of the cornbread muffin complements the spiciness of a bowl of chili and adds texture.
You can also serve these with a little pat of butter and or a drizzle of honey or maple syrup.
Storing Leftovers
This recipe makes 30 bite-sized muffins. If you have leftovers, they can be stored at room temperature in an air-tight container. They will stay fresh for two to three days and can be reheated in the oven or microwave.
These cornbread bites can also be frozen in an air-tight container for up to three months. Thaw at room temperature.
This recipe is a family favourite and we would love to hear what you think. Leave a comment below to let us know.
Cornbread Bites
Ingredients
- ½ cup softened butter
- â…” cup sugar
- ¼ cup honey
- 2 eggs, slightly beaten
- 1½ cups all-purpose flour
- ¾ cups cornmeal
- ½ tsp baking powder
- ½ tsp salt
- ½ cup buttermilk
- ¾ cup frozen corn
- ¼ cup finely chopped jalapenos (optional)
Instructions
- Preheat oven to 400℉.
- Grease mini muffin tins.
- In a large bowl, cream together butter and sugar.
- Beat in honey and eggs, until fully blended.
- Stir in flour, cornmeal, baking powder, and salt, until just incorporated.
- Add in the milk and stir well.
- Fold in corn (and jalapenos, if using).
- Fill 30 mini muffin cups with 1 tablespoon of batter each.
- Bake in preheated oven for 20-22 minutes or until baked through and edges are browned.
- Cool in pan for 3-5 minutes before serving.
- Store leftovers in an air-tight container.
I’m making these the next time I have chili. Yum!