This recipe for honey and butter cornbread balls has been a go to at my table for years and it always brings people together. I first developed it on a busy weekend when I wanted something hand held and comforting to serve alongside a slow cooked pot of beans. The combination of sweet corn and sharp cheddar folded into a light buttermilk batter created a texture that was moist on the inside and slightly crisp on the outside. The final touch of honey butter gives each bite a shiny, indulgent finish that keeps everyone coming back for one more.

I remember the first time I took these to a neighborhood potluck. Folks asked for the recipe before they finished a second serving. The red bell pepper adds a touch of brightness while the cheddar provides savory pockets of flavor. The balls are sturdy enough to pick up and dip, yet soft enough to bite into easily. Whether you make them for a weeknight meal, a picnic, or a holiday spread, they are quick, adaptable, and reliably crowd pleasing.

Ingredients

• Dry Ingredients 1 cup cornmeal, 1 cup all purpose flour, 1 4 cup granulated sugar, 1 tablespoon baking powder, 1 2 teaspoon salt. Choose a medium grind cornmeal for the best crumb structure and check the baking powder date for lift.
• Wet Ingredients 1 cup buttermilk, 2 large eggs, 1 4 cup melted unsalted butter. If you buy cultured buttermilk brands like Borden or Clover they add a pleasant tang that balances the honey.
• Add Ins 1 cup sweet corn kernels fresh or frozen, 1 2 cup diced red bell pepper, 1 2 cup shredded cheddar cheese sharp or mild. Fresh corn will give the brightest sweetness, frozen works well too without chopping.
• For the Honey Butter 1 4 cup honey for drizzling, 1 4 cup unsalted butter softened. Room temperature butter incorporates easier and creates a glossy drizzle when lightly warmed.
• Garnish Fresh parsley or cilantro to taste. A little green adds visual contrast and fresh herb aroma.

The balance of cornmeal and flour keeps the interior tender while preserving the characteristic corn flavor. Sugar is modest so the honey remains the prominent sweet note. Shredded cheddar should be packed lightly in a measuring cup to avoid over cheesing which can affect texture. Dice the red bell pepper finely to distribute color and crunch without disrupting the little ball shape.

Instructions

Mix the Dry Ingredients Preheat the oven to 375 degrees Fahrenheit and grease a 12 cup mini muffin pan or a regular muffin pan if you prefer larger portions. In a large bowl whisk together 1 cup cornmeal, 1 cup all purpose flour, 1 4 cup granulated sugar, 1 tablespoon baking powder, and 1 2 teaspoon salt until evenly combined and aerated. Proper whisking helps distribute the leavening agent so the centers rise uniformly. Combine the Wet Ingredients In a separate bowl whisk 1 cup buttermilk with 2 large eggs and 1 4 cup melted unsalted butter. Make sure the melted butter has cooled slightly so it does not cook the eggs. The buttermilk brings acidity that reacts with the baking powder to give lift and a tender crumb. Fold in Add Ins Pour the wet mixture into the dry mixture and stir until just combined. Gently fold in 1 cup sweet corn kernels, 1 2 cup diced red bell pepper, and 1 2 cup shredded cheddar cheese. Over mixing will toughen the batter. Aim for a batter that holds together but is still slightly lumpy. Portion and Bake Use a small cookie scoop or two spoons to fill the prepared mini muffin pan about three quarters full. Bake at 375 degrees Fahrenheit for 12 to 15 minutes or until the tops are golden and a toothpick inserted into the center comes out with a few moist crumbs. Larger muffin cups will require 15 to 18 minutes. Make the Honey Butter While the balls bake, beat 1 4 cup softened unsalted butter with 1 4 cup honey until smooth. If the butter is too firm microwave in 5 second bursts to soften but do not melt. Warm honey blends more evenly and creates a glossy finish when drizzled. Finish and Serve Remove the pan from the oven and let cool in the pan for 5 minutes before transferring to a wire rack. Lightly brush the tops with the honey butter or drizzle it over while warm. Garnish with chopped fresh parsley or cilantro and serve immediately for the best contrast between warm crumb and glossy honey.

Storage Tips

Allow the cornbread balls to cool completely before storing to avoid condensation which can make them soggy. For short term keep them in an airtight container at room temperature for up to four hours. For longer storage refrigerate for three to four days. To freeze lay them in a single layer on a sheet pan until firm then transfer to a resealable freezer bag. Reheat from frozen in a 350 degree Fahrenheit oven for 12 to 15 minutes or until heated through. Avoid microwaving if you want to preserve the exterior texture.

Ingredient Substitutions

If you do not have buttermilk whisk one cup of whole milk with one tablespoon of white vinegar or lemon juice and let it sit for five minutes. Use a gluten free flour blend in place of all purpose flour to make them gluten free but note texture will be slightly different. Swap cheddar for pepper jack for a spicy version or for smoked gouda to add a smoky note. To make dairy free use a plant based butter and a dairy free milk cultured product and replace eggs with two tablespoons of ground flaxseed mixed with six tablespoons of water though the structure will be slightly softer.

Serving Suggestions

These pair beautifully with a bowl of chili or a hearty stew. For brunch serve alongside scrambled eggs and crisp bacon. They work well as a side to grilled meats and roasted vegetables or as a portable snack with a smear of honey butter. Garnish with chopped parsley or cilantro and offer extra honey on the side for guests who love an extra sweet finish.

Cultural Background

Cornbread has deep roots in the American South and has been a staple for generations. These small versions echo traditional southern quick breads and share lineage with hush puppies which were originally fried and served with seafood. Corn has been a foundational ingredient in Native American and southern cuisine and modern variations add cheese, peppers, and sweeteners to suit current palates. This recipe honors that heritage while making the form easy to serve at modern gatherings.

Seasonal Adaptations

In summer use fresh corn cut from the cob and add chopped scallions for brightness. In fall add roasted poblano for warmth and swap regular cheddar for smoked cheddar. For winter holiday spreads try folding in cooked chopped bacon and a pinch of ground nutmeg to add depth. Adjust the honey butter by stirring in a little orange zest for citrus complexity during the holiday season.

Success Stories

Readers often tell me they doubled the recipe for family gatherings and still had none left. One friend used the balls as a bread course at a dinner party and served them with whipped honey butter infused with thyme. Another memory I cherish is when my neighbor handed me a plate warm from their oven after a day of gardening. There is something about handing over a warm, lightly sweet bite that feels like sharing comfort itself.

Meal Prep Tips

For busy weeks prepare the batter the night before and keep it refrigerated in a covered bowl. Fill the pans and cover tightly then bake the next day. Alternatively you can bake a large batch and freeze individual portions so you can pull out what you need. Use airtight containers with parchment layers to avoid sticking and label with dates. Reheating in a small toaster oven restores the original texture quickly.

These honey and butter cornbread balls are a versatile crowd pleaser. I hope you make them your own by trying a few variations and sharing them with friends and family. There is joy in small, warm bites given to people you love.