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This image shows a plate of round honey butter cornbread poppers, perfectly glazed with a golden sheen, ready to be served on a white plate.

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 24 people
Calories 150 kcal

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.
    This image shows an oven being preheated to the right temperature, ensuring even baking for the cornbread poppers.
  • In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until well mixed.
    This image shows a bowl with flour, cornmeal, baking powder, and salt being whisked together, forming the dry base for the cornbread poppers.
  • In a separate bowl, whisk buttermilk, eggs, and melted butter until smooth.
    This image shows a bowl of wet ingredients, including eggs, milk, and melted butter, being whisked together to create a smooth mixture for the cornbread batter.
  • Pour the wet mixture into the dry ingredients and stir gently until just combined, avoiding overmixing.
    This image shows a mixing bowl where wet and dry ingredients are being combined to form a thick, smooth cornbread batter.
  • Fold in the sweet corn kernels and shredded cheddar cheese until evenly distributed.
    This image shows sweet corn kernels and shredded cheddar cheese being gently folded into the cornbread batter, adding texture and flavor.
  • Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
    This image shows a spoon or scoop filling a mini muffin tin with cornbread batter, ensuring even portions for baking.
  • Bake for 12-15 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean.
    This image shows a mini muffin tin inside the oven, where cornbread poppers are baking to a golden brown finish.
  • While baking, mix softened butter and honey in a small bowl until smooth and creamy.
    This image shows honey and melted butter being whisked together in a small bowl, creating a sweet and rich glaze for the poppers.
  • Let the poppers cool slightly before removing them from the tin.
    This image shows cornbread poppers resting on a wire rack, cooling slightly before being glazed with honey butter.
  • Drizzle with the honey butter and garnish with fresh chives or parsley.
    This image shows warm cornbread poppers being drizzled or brushed with honey butter, giving them a glossy and flavorful coating.
  • Serve warm and enjoy!
    This image shows honey butter cornbread poppers arranged on a serving plate, garnished with fresh herbs or extra honey drizzle for a beautiful presentation.

Notes

  • Overmixing can make the poppers dense instead of light and fluffy.
  • Add a pinch of cayenne or smoked paprika for a subtle kick.