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Southern-style honey butter cornbread poppers served on a platter

Honey Butter Cornbread Poppers

Deliciously bite-sized Southern-style cornbread poppers drizzled with honey butter, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 20 poppers
Course: Side Dish, Snack
Cuisine: Southern
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal Use high-quality cornmeal for best results.
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup buttermilk Can substitute with milk mixed with lemon juice.
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
Add-ins
  • 1 cup sweet corn kernels Can use fresh, frozen, or canned, well-drained.
  • 1/2 cup shredded cheddar cheese Fresh shredded is recommended.
For topping
  • to taste honey
  • to taste softened unsalted butter

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and grease a mini muffin tin generously.
  2. In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until combined.
  3. In another bowl, whisk the buttermilk, eggs, and melted butter until smooth. Allow the melted butter to cool slightly before mixing.
Mixing and Baking
  1. Pour the wet mixture into the dry ingredients and stir until just combined.
  2. Fold in the sweet corn kernels and shredded cheddar.
  3. Spoon the batter into the greased mini muffin cups, filling each about two-thirds full.
  4. Bake for 12-15 minutes until golden brown and a toothpick comes out clean.
  5. Mix softened unsalted butter with honey in a bowl until creamy.
  6. Allow poppers to cool for a few minutes, then drizzle with honey butter while still warm.

Notes

Store leftover poppers in an airtight container at room temperature. Reheat in the microwave for a few seconds with a little honey butter.