These Southern-Style Honey Butter Cornbread Poppers are the perfect bite-sized treat! With a tender, golden cornbread base, sweet honey, and the buttery richness of a honey glaze, these poppers are pure comfort food. They’re quick to make, deliciously moist, and perfect for any occasion—whether as a side dish, appetizer, or a sweet-savory snack.
Easy Honey Butter Cornbread Poppers Recipe
These Honey Butter Cornbread Poppers combine the best of Southern-style cornbread with a sweet twist from honey butter. The addition of corn kernels adds texture and a pop of flavor, making each bite irresistibly good. Serve them warm with extra honey butter for dipping, and watch them disappear in no time!
Why Our Cornbread Poppers Are the Best
Our Southern-Style Honey Butter Cornbread Poppers are light, fluffy, and bursting with flavor. The honey butter glaze elevates this classic recipe to new levels of deliciousness. Plus, their bite-sized form makes them versatile—perfect for parties, potlucks, or cozy family dinners.
Ingredients Notes for Southern-Style Honey Butter Cornbread Poppers
Each ingredient is carefully chosen to create these perfectly moist and flavorful Honey Butter Cornbread Poppers:
For the Cornbread Poppers:
- 1 cup yellow cornmeal – Adds that classic cornbread texture and flavor.
- ½ cup all-purpose flour – Balances the cornmeal for a soft, tender crumb.
- ¼ cup granulated sugar – Adds just a hint of sweetness to the batter.
- 2 teaspoons baking powder – Helps the poppers rise and stay fluffy.
- ½ teaspoon salt – Enhances the flavor of the cornbread.
- ½ cup milk – Moistens the batter and brings it together.
- ¼ cup unsalted butter, melted – Adds richness to the batter.
- 2 tablespoons honey – Sweetens the poppers and gives them that Southern flair.
- 1 large egg – Binds the ingredients together for structure.
- ½ cup corn kernels – Adds a sweet, juicy pop of flavor (use fresh, frozen, or canned).
For the Honey Butter Glaze:
- ¼ cup unsalted butter, melted – The base of the glaze for rich flavor.
- 2 tablespoons honey – Adds sweetness and creates a smooth, glossy glaze.
Ingredient Substitution Tip: For a dairy-free version, use almond milk and coconut oil instead of milk and butter. For a spicier twist, add a pinch of cayenne pepper or diced jalapeños to the batter.
Kitchen Tools Needed for Honey Butter Cornbread Poppers
To create these irresistible bites, you’ll need:
- Mini muffin tin (24 cups)
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Pastry brush (for the glaze)
How to Make Southern-Style Honey Butter Cornbread Poppers
These cornbread poppers are quick and easy to make with just a few steps:
1. Preheat the Oven
Preheat your oven to 375°F (190°C) and lightly grease a 24-cup mini muffin tin with nonstick spray or butter.
2. Mix the Dry Ingredients
In a medium bowl, whisk together 1 cup yellow cornmeal, ½ cup all-purpose flour, ¼ cup granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt.
3. Combine the Wet Ingredients
In a separate bowl, mix ½ cup milk, ¼ cup melted butter, 2 tablespoons honey, and 1 large egg until well combined.
4. Combine Wet and Dry Ingredients
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in the ½ cup corn kernels to evenly distribute them throughout the batter.
5. Fill the Muffin Tin
Spoon the batter into the prepared mini muffin tin, filling each cup about ¾ full.
6. Bake
Bake the poppers in the preheated oven for 12–15 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
7. Make the Honey Butter Glaze
While the poppers are baking, prepare the glaze. In a small bowl, mix ¼ cup melted butter with 2 tablespoons honey until smooth and well combined.
8. Glaze the Poppers
Brush the warm cornbread poppers generously with the honey butter glaze as soon as they come out of the oven.
9. Serve
Serve the poppers warm with extra honey butter on the side for dipping or drizzling. Enjoy!
How To Store Honey Butter Cornbread Poppers
- At room temperature: Store in an airtight container for up to 2 days.
- In the refrigerator: Store for up to 5 days. Reheat in the microwave for 10–15 seconds to warm.
- In the freezer: Wrap tightly and freeze for up to 3 months. Thaw at room temperature or reheat in the oven at 350°F until warmed through.
Southern-Style Honey Butter Cornbread Poppers Variations
These cornbread poppers are versatile and easy to customize:
- Spicy Cornbread Poppers: Add 1 teaspoon chili powder, ½ teaspoon cayenne pepper, or diced jalapeños to the batter for a spicy kick.
- Cheesy Cornbread Poppers: Mix in ½ cup shredded cheddar cheese or crumbled feta for extra flavor.
- Sweet Cornbread Poppers: Add a pinch of cinnamon and a drizzle of maple syrup for a sweeter version.
- Herbed Cornbread Poppers: Add 1 teaspoon chopped rosemary or thyme to the batter for a savory twist.
- Bacon Cornbread Poppers: Fold in crumbled cooked bacon for a smoky, salty flavor.
What To Serve With Honey Butter Cornbread Poppers
These poppers pair beautifully with a variety of dishes:
- Chili or soup: Serve as a side to hearty stews, chili, or soups for a comforting meal.
- Salad: Pair with a fresh garden salad for a balanced meal.
- Barbecue: Serve alongside pulled pork, ribs, or grilled chicken at your next BBQ.
- Sweet dips: Enjoy with honey, maple syrup, or fruit preserves for a sweet snack.
Top Tips for Perfect Honey Butter Cornbread Poppers
- Don’t Overmix: Stir the batter until just combined to keep the poppers light and fluffy.
- Use Fresh Corn: If possible, use fresh corn kernels for the best flavor and texture.
- Grease the Tin Well: Ensure the poppers release easily by thoroughly greasing the mini muffin tin.
- Serve Warm: These poppers taste best when served warm with a generous drizzle of honey butter.
- Customize the Size: If you don’t have a mini muffin tin, use a regular muffin tin and bake for 18–20 minutes.
Helpful Notes
- If you don’t have a mini muffin tin, use a regular-sized one and adjust the baking time accordingly.
- Double the recipe for a larger crowd—it’s sure to be a hit!
- For extra golden tops, brush the batter with melted butter before baking.
Tips from Well-Known Chefs
- Ina Garten: “Adding a touch of honey to cornbread batter enhances the natural sweetness of the corn.
- Ree Drummond: “Always brush warm cornbread with butter to lock in moisture and flavor.”
- Martha Stewart: “Fold the corn kernels in gently to keep the batter light and avoid overmixing.”
Frequently Asked Questions (FAQ)
1. Can I use a different type of cornmeal?
Yes, stone-ground cornmeal works well, but it will give the poppers a slightly coarser texture.
2. Can I use frozen corn kernels?
Absolutely! Thaw and drain them thoroughly before folding into the batter.
3. Can I make these poppers gluten-free?
Yes! Use a gluten-free all-purpose flour blend as a substitute for the regular flour.
4. Can I skip the honey butter glaze?
You can, but the glaze adds extra flavor and moisture to the poppers. For a lighter version, use plain melted butter.
5. How do I prevent the poppers from sticking to the pan?
Grease the muffin tin thoroughly or use mini paper liners to ensure easy removal.
Enjoy these warm, buttery Southern-Style Honey Butter Cornbread Poppers, and bring a taste of Southern comfort to your table!
Southern-Style Honey Butter Cornbread Poppers Recipe
Ingredients
For the Cornbread Poppers:
- – 1 cup yellow cornmeal
- – 1/2 cup all-purpose flour
- – 1/4 cup granulated sugar
- – 2 teaspoons baking powder
- – 1/2 teaspoon salt
- – 1/2 cup milk
- – 1/4 cup unsalted butter melted
- – 2 tablespoons honey
- – 1 large egg
- – 1/2 cup corn kernels fresh, frozen, or canned, drained
For the Honey Butter Glaze:
- – 1/4 cup unsalted butter melted
- – 2 tablespoons honey
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a mini muffin tin.
- Mix Dry Ingredients: In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, mix the milk, melted butter, honey, and egg until well combined.
- Prepare Batter: Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the corn kernels gently.
- Fill Muffin Tins: Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
- Bake: Bake for 12-15 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
- Make Honey Butter Glaze: In a small bowl, mix together the melted butter and honey until smooth.
- Glaze Poppers: Brush the honey butter glaze over the warm cornbread poppers immediately after removing them from the oven.
- Serve: Serve warm with extra honey butter on the side for dipping or drizzling. Enjoy!
Notes
- Use fresh, frozen (thawed), or canned corn for the best results.
- These poppers can be stored in an airtight container for up to 2 days. Reheat briefly in the oven to refresh their texture.
- For a savory twist, add 1/4 cup of shredded cheddar cheese and a pinch of chili powder to the batter.
