Description
These Southern-Style Honey Butter Cornbread Poppers are the ultimate bite-sized treat, offering a crispy exterior and a soft, fluffy interior. Infused with honey and butter, they bring a perfect balance of sweetness and savory flavor. Easy to make and versatile, these poppers are perfect for any occasion—whether as an appetizer, side dish, or snack.
Ingredients
For the Cornbread Poppers:
1 cup yellow cornmeal
½ cup all-purpose flour
¼ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
¼ cup unsalted butter, melted
2 tablespoons honey
1 large egg
½ cup corn kernels (fresh, frozen, or canned, drained)
For the Honey Butter Glaze:
¼ cup unsalted butter, melted
2 tablespoons honey
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a mini muffin tin.
- Prepare the Cornbread Batter: In a medium mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In another bowl, mix the milk, melted butter, honey, and egg until well combined. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the corn kernels.
- Fill the Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about ¾ full.
- Bake: Bake for 12–15 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
- Prepare the Honey Butter Glaze: While the poppers are baking, mix the melted butter and honey until smooth.
- Glaze the Poppers: Once the poppers are baked, remove them from the oven and immediately brush the honey butter glaze over the warm cornbread poppers.
- Serve: Serve warm with extra honey butter on the side for dipping or drizzling. Enjoy!
Notes
- For cheesy cornbread poppers, add ½ cup of shredded cheddar cheese to the batter.
- For a spicy kick, mix in 1 finely chopped jalapeño.
- For an herbal infusion, add 1 teaspoon of fresh rosemary or thyme.
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Category: Snack
- Method: Baking
- Cuisine: Southern
