Southern-Style Honey Butter Cornbread Poppers
Baking, Brunch, Side Dish, Snack • Bread
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Ingredients
- For the Cornbread Poppers
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 2 tablespoons honey
- 1 cup whole kernel corn, fresh or canned, drained
- For the Honey Butter Glaze
- 1/4 cup unsalted butter, softened
- 2 tablespoons honey
- 1/4 teaspoon salt
Directions
- Preheat your oven to 375°F. Lightly grease a mini muffin tin or use paper liners.
- Mix the Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the buttermilk, eggs, melted butter, and honey. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix. Stir in the whole kernel corn.
- Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full.
- Bake the Poppers: Bake in the preheated oven for 10-12 minutes, or until the poppers are golden brown and a toothpick inserted in the center comes out clean.
- While the poppers are baking, whisk together the softened butter, honey, and salt until smooth and creamy.
- Once the poppers are out of the oven and slightly cooled, brush or drizzle the honey butter glaze over each one for a sweet and savory finish.
- Serve these warm, golden cornbread poppers as a snack, appetizer, or side dish.
