Southern-Style Honey Butter Cornbread Poppers
Deliciously fluffy cornbread poppers filled with sweet corn and topped with honey butter, perfect for snacking or as a side dish.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk You can substitute by adding 1 tablespoon of vinegar or lemon juice to regular milk.
- 2 large eggs
- 1/4 cup unsalted butter (melted)
Mix-Ins
- 1 cup sweet corn kernels Fresh or frozen works.
- 1/2 cup shredded cheddar cheese Can be omitted if desired.
Topping
- honey honey
- softened butter softened unsalted butter
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until fully combined.
- In another bowl, mix the buttermilk, eggs, and melted butter until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just mixed.
- Fold in the sweet corn kernels and shredded cheddar cheese.
Baking
- Spoon the batter into a mini muffin tin, filling each cup about two-thirds full.
- Bake for 12-15 minutes until golden brown; a toothpick inserted should come out clean.
Serving
- While the poppers are baking, mix softened butter with honey to make the honey butter.
- Let the poppers cool briefly before drizzling with honey butter and serve warm.
Notes
These poppers can be made ahead of time; store the batter in the fridge overnight and bake fresh. Store leftovers in an airtight container for up to three days. Reheat in a toaster oven for best results.