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25-Min Gluten-Free Cornbread Bite with Jalapeño Honey Butter

Gluten-Free Cornbread Bites with Jalapeño Honey Butter
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Enjoy these gluten-free cornbread bites with a spicy kick from jalapeño honey butter. Perfect as a snack or side dish.

Ingredients

Scale
  • 1 cup gluten-free cornmeal
  • 1 cup gluten-free all-purpose flour
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/4 cup melted butter
  • 1 large egg
  • 2 tbsp honey
  • 1 tbsp minced jalapeño
  • 1/4 cup softened butter (for jalapeño honey butter)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a mini muffin tin.
  2. In a bowl, mix cornmeal, flour, sugar, baking powder, and salt.
  3. Add milk, melted butter, and egg. Stir until combined.
  4. Spoon batter into the muffin tin, filling each cup 3/4 full.
  5. Bake for 12-15 minutes or until golden brown.
  6. Mix softened butter, honey, and minced jalapeño for the topping.
  7. Serve warm cornbread bites with jalapeño honey butter.

Notes

  • Adjust jalapeño amount for more or less heat.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://bibodo.com/gluten-free-cornbread-bites-jalapeno-honey-butter/