Honey Butter Cornbread Poppers Recipe
Southern-Style Honey Butter Cornbread Poppers are bite-sized, golden delights with a crispy edge and a fluffy, cheesy interior. Sweet corn and cheddar add richness, while a drizzle of honey butter enhances the warm, buttery flavor. Perfect for snacking, entertaining, or pairing with hearty Southern meals.
Equipment
- Mini muffin tin
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Small bowl for honey butter
Ingredients
- 1 tbsp baking powder
- 1 cup cornmeal
- ¼ cup unsalted butter, softened
- ¼ cup honey
- ½ cup shredded cheddar cheese
- 1 cup all-purpose flour
- ½ tsp salt
- ¼ cup granulated sugar
- ½ cup buttermilk
- Fresh chives or parsley for garnish
- ¼ cup unsalted butter, melted
- 2 large eggs
- 1 cup sweet corn kernels
Instructions
- Preheat the oven to 400°F (200°C) and grease a mini muffin tin or use silicone molds.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until well mixed.
- In a separate bowl, whisk buttermilk, eggs, and melted butter until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined, avoiding overmixing.
- Fold in the sweet corn kernels and shredded cheddar cheese until evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 12-15 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean.
- While baking, mix softened butter and honey in a small bowl until smooth and creamy.
- Let the poppers cool slightly before removing them from the tin.
- Drizzle with the honey butter and garnish with fresh chives or parsley.
- Serve warm and enjoy!
Notes
- Overmixing can make the poppers dense instead of light and fluffy.
- Add a pinch of cayenne or smoked paprika for a subtle kick.