Preheat your oven to 375°F (190°C) and grease a mini muffin tin with nonstick spray. If you’re like me and sometimes forget to grease the pan, let me save you from the cleanup nightmare—don’t skip this step!
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Give it a quick whisk to make sure everything is evenly distributed. The aroma of cornmeal always takes me back to my grandma’s kitchen.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the milk, eggs, and melted butter. Make sure the butter isn’t too hot, or you’ll end up with scrambled eggs (been there, done that).
Step 4: Bring It All Together
Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. The batter will be slightly thick but smooth. Resist the urge to overmix—nobody wants tough cornbread bites.
Step 5: Fill the Muffin Tin
Spoon the batter into the prepared mini muffin tin, filling each cup about ¾ full. This recipe should yield around 24 mini bites, depending on how generous you are with the scooping.
Step 6: Bake to Perfection
Bake in the preheated oven for 10-12 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Let them cool in the pan for about 5 minutes before transferring them to a wire rack.