Southern-Style Honey Butter Cornbread Poppers
These delightful cornbread poppers are infused with honey butter for a warm, comforting bite that's perfect for gatherings or cozy nights in.
Ingredients
For the cornbread mix
- 1 cup cornmeal
- 1 cup all-purpose flour Can substitute with gluten-free flour.
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk Can substitute with milk mixed with vinegar or lemon juice.
- 2 large eggs
- 1/4 cup unsalted butter Melted
- 1 cup sweet corn kernels
- 1/2 cup shredded cheddar cheese Can substitute with nutritional yeast for a dairy-free option.
For topping
- to taste honey
- to taste tablespoon softened unsalted butter
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and grease a mini muffin tin.
- In a mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until combined.
- In another bowl, mix the buttermilk, eggs, and melted butter until smooth.
Mixing
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Fold in the sweet corn kernels and shredded cheddar cheese.
Baking
- Spoon the batter into the mini muffin tin, filling each cup about two-thirds full.
- Bake for 12-15 minutes or until golden brown and a toothpick comes out clean.
Honey Butter Preparation
- In a bowl, mix softened butter with honey until it's creamy.
- Let the cornbread poppers cool slightly before drizzling them with honey butter.
Notes
These poppers can be refrigerated for 3-4 days and taste great reheated. Prep the batter ahead of time and refrigerate overnight. They freeze well for 2-3 months.