Quick Description
These Southern-Style Honey Butter Cornbread Poppers are a bite-sized twist on classic cornbread, featuring a slightly sweet and savory flavor with a rich honey butter finish. The cornmeal gives them that perfect cornbread texture, and they’re perfect for snacking, serving as a side dish, or bringing to a gathering. Soft and fluffy on the inside, with a slightly crispy exterior, these little poppers are sure to be a crowd favorite!
Servings & Timing
- Servings: 12–16 poppers (depending on size)
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Total Time: 25 minutes
Ingredients List
For the Cornbread Poppers:
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 large egg
- 1 cup buttermilk (or regular milk with 1 tbsp vinegar)
- ¼ cup unsalted butter, melted
- ¼ cup milk
- ¼ cup honey (for a slight sweetness inside the poppers)
For the Honey Butter:
- ¼ cup unsalted butter, softened
- 2 tablespoons honey
- 1 teaspoon cinnamon (optional, for extra flavor)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a mini muffin tin or line it with mini muffin liners.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
This forms the base for your cornbread poppers.
Step 3: Add Wet Ingredients
In a separate bowl, beat the egg and then mix in the buttermilk, melted butter, and milk until smooth.
Stir in the honey for a little extra sweetness.
Step 4: Combine
Pour the wet ingredients into the dry ingredients and stir until just combined.
Don’t overmix, as this can make the cornbread tough.
Step 5: Fill the Muffin Tin
Spoon the batter into the mini muffin tin, filling each cup about ¾ full.
If you want a crispier edge, you can slightly overfill, but be careful not to overflow.
Step 6: Bake
Bake for 12–15 minutes, or until a toothpick inserted into the center of a popper comes out clean.
Step 7: Make the Honey Butter
While the poppers are baking, combine the softened butter and honey in a small bowl.
Whisk until smooth and creamy. You can also add cinnamon if desired.
Step 8: Serve
Once the cornbread poppers are done baking, remove them from the oven and let them cool slightly before removing them from the muffin tin.
Drizzle or spread the honey butter on top of each cornbread popper and serve warm.
Additional Notes
- Mini Muffin Tin: This recipe is for mini cornbread poppers, but you can also use a regular muffin tin — just increase the baking time to around 18–20 minutes.
- Add-ins: Feel free to add mix-ins like shredded cheese, jalapeños, or even bacon bits to the batter for a savory twist.
- Sweetness Level: Adjust the sugar in the batter if you like your cornbread poppers sweeter or less sweet.
Dietary Info
- Vegetarian
- Not Gluten-Free: Use a gluten-free flour blend to make these gluten-free.
- Contains Dairy: This recipe contains butter and milk, but dairy-free alternatives can be used.
Recipe Variations & Serving Suggestions
- Cheesy Cornbread Poppers: Add ½ cup shredded cheddar cheese to the batter for extra richness.
- Jalapeño Cornbread Poppers: Stir in 2–3 chopped jalapeños for a spicy kick.
- Savoury Herb Version: Add 1 tablespoon chopped fresh thyme or rosemary to the batter for a savory flavor.
