Description
This Southern-Style Honey Butter Cornbread Poppers recipe combines the rustic charm of classic cornbread with a sweet honey butter glaze, creating perfectly bite-sized poppers that are moist, tender, and bursting with flavor. Ideal as a snack or side dish, these cornbread poppers are easy to make with simple ingredients and bake quickly, making them a delightful treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup buttermilk
- 2 large eggs
- 1/3 cup unsalted butter, melted
Honey Butter Glaze
- 1/4 cup unsalted butter, melted
- 3 tbsp honey
- 2 tbsp honey (additional for serving)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs then add the buttermilk and 1/3 cup melted butter. Stir until the mixture is smooth.
- Make Batter: Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing to keep the poppers light and tender.
- Fill Muffin Tin: Spoon the batter evenly into the prepared mini muffin tin cups, filling each about 3/4 full.
- Bake: Place the muffin tin in the oven and bake for 12 to 15 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
- Prepare Honey Butter Glaze: While the poppers bake, combine 1/4 cup melted butter and 3 tablespoons honey in a small bowl, stirring until smooth.
- Glaze Poppers: Remove the cornbread poppers from the oven and immediately brush each one generously with the honey butter glaze while they are still warm.
- Serve: Drizzle an additional 2 tablespoons honey over the poppers if desired for extra sweetness. Serve warm for best flavor and texture.
Notes
- For a spicier twist, add a pinch of cayenne pepper or chopped jalapeños to the batter.
- If you do not have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
- These poppers freeze well; store in an airtight container and reheat in the oven before serving.
- Use a toothpick to check doneness to avoid overbaking, which can dry out the poppers.
