My neighbor dropped off a warm plate of these and my kids devoured the whole stack in minutes. You only need 4 ingredients

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. 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.

Servings: 18–24 mini muffin bites

1 (8.5 oz) box Jiffy-style cornbread muffin mix

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.

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.

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.

Return the skillet or pan to the oven and bake for 10–14 minutes, depending on the size of your bites, until the tops are set, the cheese is melted, and the edges are a deep golden brown and slightly crispy.

Remove from the oven and let the bites sit in the skillet for 3–5 minutes to firm up slightly. Run a small knife or spatula around the edges if needed, then lift them out to a plate or basket. Serve warm while the cheddar is still soft and gooey.

For a touch of heat, you can fold a small pinch of red pepper flakes or a spoonful of finely minced pickled jalapeños into the batter without changing the basic four-ingredient structure too much. If you prefer a slightly sweeter bite, use a sweet-style cornbread mix or drizzle honey over the warm muffins instead of stirring anything extra into the batter. To make them a little heartier, serve with softened butter whipped with a bit of honey or maple syrup. If you don’t have a cast iron skillet, you can use a well-greased metal mini muffin pan; you won’t get quite the same crust, but they’ll still be delicious. For food safety, always use a fresh egg (uncracked and clean), keep it refrigerated until you’re ready to mix the batter, and avoid tasting raw batter since it contains raw egg and flour. Bake until the centers are fully set—no wet batter should cling to a toothpick inserted in the middle. Let the skillet cool enough to handle safely, and be careful with hot oil or butter when greasing the preheated pan to avoid splatters and burns.