Description
Learn how to make Southern-Style Honey Butter Cornbread Poppers. Sweet, buttery, golden, and perfect for appetizers, snacks, or side dishes!
Ingredients
Scale
For the Cornbread Poppers:
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 2 tablespoons honey
- 1 large egg
- 1/2 cup corn kernels (fresh, frozen, or canned, drained)
For the Honey Butter Glaze:
- 1/4 cup unsalted butter, melted
- 2 tablespoons honey
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a mini muffin tin.
- Mix Dry Ingredients: In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, mix milk, melted butter, honey, and egg until smooth.
- Make the Batter: Slowly incorporate the wet ingredients into the dry ingredients. Fold in the corn kernels gently to avoid overmixing.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake: Bake for 12-15 minutes, or until golden and a toothpick inserted into the center comes out clean.
- Prepare the Glaze: While the poppers bake, mix the melted butter and honey for the glaze.
- Glaze and Serve: Brush the poppers with the honey butter glaze immediately after removing them from the oven. Serve warm with extra glaze for dipping.
Notes
- For Extra Moisture: Add a tablespoon of sour cream to the batter.
- Spicy Twist: Incorporate finely chopped jalapeños for a spicy version.
- Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheating: Reheat in an oven at 300°F (150°C) for a few minutes to restore crispness.
- Gluten-Free Option: Replace all-purpose flour with a gluten-free flour blend.
- Cheesy Variation: Mix in 1/2 cup of shredded cheddar cheese for a savory addition.
- Prep Time: 10minutes
- Cook Time: 15minutes