Although 99.9% of our recipes are sweets – this sweet cornbread recipe was too good not to share!
These easy cornbread appetizers taste as good as they look! Use the delicious honey cornbread recipe below, your own recipe or a mix! I’ve topped them here with a bit of sour cream and fig jam, but other great toppings include: olives, chili, cheese, salsa, sausage, shrimp, roasted red peppers, etc.
And….the cornbread would be delicious topped with strawberries! So this post is kind of a dessert one after all!
Keys to Success:
- Use a recipe made for a 8″ x 8″ square pan but instead cook it in a 9″ x 13″ pan. That way the cornbread won’t be so thick and they will end up being terrific bite-size appetizers. Start checking for doneness after 15 minutes; remove when golden brown.
- I cut my rounds using an inexpensive fondant cutter found in the baking aisle of a craft store such as Michaels or Hobby Lobby. Mine cost less than $3.
- You can make and freeze the cornbread over a month in advance. Just bring to room temperature and then cut into smaller pieces.
Honey Cornbread Recipe adapted from Cooks Country, Aug/Sept. 2012
Important note. The recipe below is for an 8″ x 8″ pan. If you are making the appetizer as above, refer to Key to Success #1 above and cook in a 9″ x 13″ pan – reduce your baking time too.
- 1 cup buttermilk
- 2/3 cup honey
- 2 large eggs
- 4 Tbsp. unsalted butter, melted
- 1 1/4 cups flour
- 1 cup cornmeal
- 1 tsp. salt
- 1 tsp baking powder
- 1/2 tsp. baking soda
Adjust oven rack to middle position and heat oven to 375 degrees. Grease an 8″ square baking pan. Whisk buttermilk, honey, eggs and butter together in a bowl until thoroughly combined and no streaks of honey remain.
Whisk buttermilk into honey mixture. Once combined, add flour, cornmeal, salt, baking powder and baking soda and mix well until thoroughly combined. Transfer batter to prepared pan. Bake until golden brown and toothpick inserted in center comes out clean, about 30 minutes. Cool in pan for 15 to 20 minutes. Serve.