Name: Southern Honey Butter Cornbread Poppers
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: Southern American
Ingredients: 1 cup yellow cornmeal (120 g); 1 cup all-purpose flour (125 g); 1 tablespoon baking powder; 1/2 teaspoon kosher salt; 2 tablespoons granulated sugar (25 g); 1 cup buttermilk (240 ml); 2 large eggs; 4 tablespoons unsalted butter, melted (57 g); 2 tablespoons honey (42 g); Optional: 1 cup shredded sharp cheddar cheese (113 g); Optional: 1/2 cup sweet corn kernels (75 g); Optional: 1 small jalapeño, finely diced; 4 tablespoons unsalted butter, for honey butter glaze (57 g); 3 tablespoons honey, for honey butter glaze (63 g); 1 pinch flaky sea salt

Description

Southern Honey Butter Cornbread Poppers are golden mini cornbread bites with crisp edges, tender centers, and a warm honey butter glaze. They are perfect for parties, brunch, BBQ dinners, potlucks, holidays, and cozy family meals.

Ingredients

Scale

1 cup yellow cornmeal (120 g)

1 cup all-purpose flour (125 g)

1 tablespoon baking powder

1/2 teaspoon kosher salt

2 tablespoons granulated sugar (25 g)

1 cup buttermilk (240 ml)

2 large eggs

4 tablespoons unsalted butter, melted (57 g)

2 tablespoons honey (42 g)

Optional: 1 cup shredded sharp cheddar cheese (113 g)

Optional: 1/2 cup sweet corn kernels (75 g)

Optional: 1 small jalapeño, finely diced

4 tablespoons unsalted butter, for honey butter glaze (57 g)

3 tablespoons honey, for honey butter glaze (63 g)

1 pinch flaky sea salt

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Instructions

1. Preheat oven to 400°F (205°C). Grease a 24-cup mini muffin pan very well.

2. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.

3. In a separate bowl, whisk buttermilk, eggs, melted butter, and honey until smooth.

4. Pour the wet ingredients into the dry ingredients and fold gently until just combined. Do not overmix.

5. Fold in cheddar, corn, or jalapeño if using.

6. Fill each mini muffin cup about 3/4 full.

7. Bake for 10 to 14 minutes, until the tops are golden and the centers spring back lightly.

8. While the poppers bake, melt butter in a small saucepan over low heat.

9. Whisk in honey and flaky sea salt until glossy.

10. Brush warm poppers generously with honey butter.

11. Let the glaze soak in for 2 minutes, then brush again if desired.

12. Serve warm.

Notes

Do not overmix the batter or the poppers may turn tough.

Use fine yellow cornmeal for the softest texture.

Grease the mini muffin pan generously for crisp edges and easy release.

For a kid-friendly version, skip the jalapeño.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freeze cooled poppers for up to 2 months.

Reheat at 325°F (163°C) for 6 to 8 minutes, then brush with fresh honey butter.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Appetizer, Side Dish
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: 2 poppers
Calories: 146
Sugar: 6 g
Sodium: 176 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 39 mg