Southern-Style Honey Butter Cornbread Poppers Recipe
Southern-Style Honey Butter Cornbread Poppers are sweet, buttery bites of cornbread baked in mini muffin tins and topped with a luscious honey butter glaze. Perfect as an appetizer, snack, or side dish for any occasion!
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.