Southern-Style Honey Butter Cornbread Poppers Recipe
These bite-sized Southern-Style Honey Butter Cornbread Poppers are sweet, buttery, and perfectly golden. Great for appetizers, snacks, or a side dish for any Southern-inspired meal!
Ingredients
- - 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.
- Mix Batter: Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the corn kernels gently.
- Fill Muffin Tin: 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.
- Prepare Honey Butter Glaze: While the poppers are baking, mix the melted butter and honey in a small bowl until smooth.
- Glaze Poppers: Brush the warm cornbread poppers with the honey butter glaze as soon as they come out of the oven.
- Serve: Serve warm with extra honey butter for dipping or drizzling.
Notes
- For a savory twist, add shredded cheddar cheese or diced jalapeños to the batter.
- If you prefer a spicier glaze, mix a pinch of cayenne pepper into the honey butter.
- Leftovers can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat before serving.