What You’ll Need
- Self-rising cornmeal mix. Use 1 cup. The mix already contains leavening, which helps the bites puff slightly as they bake.
- Creamed corn. Stir the corn before measuring so each cup includes both kernels and their creamy liquid.
- Melted butter. Use half to coat the pan and mix the other half into the batter.
How to Get Crisp, Golden Edges
Brush a foil-lined baking sheet or the wells of a mini muffin pan with melted butter. Stir the cornmeal mix, creamed corn, and remaining butter together until no dry streaks remain. Scoop the batter into small mounds with space between them, or divide it among the buttered muffin wells.
Bake at 425°F (220°C) for 14 to 18 minutes, until the edges are golden and the centers are set. Let the bites rest for a few minutes so they firm up enough to lift. Serve warm on their own, with honey butter, or with a savory dip.
Southern 3-Ingredient Crispy Cornmeal Bites Recipe Card
Oven-baked creamed corn bites with tender centers and crisp, buttery edges.
- Prep time — About 10 minutes
- Bake time — 14 to 18 minutes
- Servings — 6
Ingredients
- 1 cup self-rising cornmeal mix
- 1 cup creamed corn
- 4 tablespoons melted butter, divided
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with foil and brush it with 2 tablespoons of melted butter. If using a mini muffin pan, brush the wells directly with the butter.
- In a medium bowl, stir together the self-rising cornmeal mix, creamed corn, and remaining 2 tablespoons of melted butter until a thick, scoopable batter forms.
- Drop small mounds of batter onto the prepared baking sheet, leaving a little space between them, or divide the batter among the buttered mini muffin wells.
- Bake for 14 to 18 minutes, until the edges are golden brown and the centers are set.
- Let the bites cool in the pan for a few minutes, then lift them out and serve warm.