My neighbor brought over a fresh batch of these while they were still warm, and my kids finished every last one before I could grab a second. Best of all, they’re made with just 4 simple ingredients.

In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until evenly combined.

Step 3: Combine the Wet Ingredients

In a separate bowl, beat the egg. Add the milk and melted butter (or oil) and whisk until well blended.

Step 4: Make the Batter

Pour the wet ingredients into the bowl of dry ingredients. Stir gently with a spoon or spatula until just combined and no large streaks of dry ingredients remain.

Kitchen Tip: Avoid overmixing the batter. Stirring too much can result in dense muffins instead of a light, tender texture.

Step 5: Add the Cheese

Fold the shredded cheddar cheese into the batter until evenly distributed.

Step 6: Fill the Muffin Cups

Spoon or scoop the batter into the prepared mini muffin tin, filling each cup about two-thirds full.

Step 7: Bake

Bake for 12 to 15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Step 8: Cool and Serve

Remove the muffin tin from the oven and let the bites cool in the pan for a few minutes. Transfer them to a wire rack and serve warm or at room temperature.