These southern 4-ingredient cheddar corn muffin bites are the kind of thing that disappears before the pan has a chance to cool. The idea came from my neighbor down the road, who showed up one afternoon with a warm plate of these little golden bites. My grandkids devoured the whole stack in minutes, and I knew I had to jot the recipe down.
Warm cheddar corn muffin bites on a country plate
Warm cheddar corn muffin bites on a country plate
It leans on the convenience of a boxed cornbread mix but tastes like something your grandmother might have pulled from a cast iron skillet after Sunday service—crispy edges, tender centers, and pockets of sharp cheddar in every bite.
Serve these muffin bites warm, right out of the cast iron skillet if you can, with a pat of softened butter or a drizzle of honey for those who like a sweet-salty bite. They’re perfect alongside a big pot of chili, a bowl of soup, or a platter of fried chicken. I also like to set them out as a nibble before supper with some sliced apples or pickles on the side. If you’re feeding a crowd, keep a clean kitchen towel over the skillet to hold in the warmth and let folks help themselves.
Southern 4-Ingredient Cheddar Corn Muffin Bites
Servings: 18–24 mini muffin bites
Ingredients
1 (8.5 oz) box Jiffy-style cornbread muffin mix
1/3 cup whole milk
1 large egg
1 cup shredded sharp yellow cheddar cheese, lightly packed
Directions
Preheat your oven to 400°F (200°C). Place a well-seasoned cast iron skillet (8–10 inch works well) or a cast iron mini muffin pan in the oven while it heats so the pan gets good and hot.
Cast iron skillet heating in a home oven
Cast iron skillet heating in a home oven
In a medium mixing bowl, combine the cornbread muffin mix, milk, and egg. Stir with a fork or spoon just until everything is moistened; the batter will be a little lumpy and that’s fine. Do not overmix or the bites can turn tough.
Fold in the shredded sharp cheddar cheese, making sure it’s evenly distributed so every bite has little pockets of melted cheese peeking through once baked.
Cheddar folded into corn muffin batter in a mixing bowl
Cheddar folded into corn muffin batter in a mixing bowl
Carefully remove the hot cast iron skillet from the oven. Lightly grease the bottom and sides with a thin layer of butter or neutral oil (use a heatproof brush or a folded paper towel on tongs). If using a regular skillet instead of a mini muffin pan, you’ll be dropping small spoonfuls of batter in to make little bites.
Spoon the batter into the hot skillet in small mounds, about 1 heaping tablespoon each, leaving a little space between them so the edges can crisp. If using a cast iron mini muffin pan, fill each well about two-thirds full.
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