Description
Delicious Southern-Style Honey Butter Cornbread Poppers that are perfect for any occasion.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup honey
- For the honey butter:
- 1/2 cup unsalted butter, softened
- 1/4 cup honey
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 400°F. Grease a mini muffin tin or line it with mini muffin liners.
- In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and sugar. Whisk until well blended.
- In another bowl, whisk together the buttermilk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the corn kernels.
- Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full.
- Bake for 12-15 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- While the cornbread poppers are baking, prepare the honey butter. In a small bowl, mix together the softened butter, honey, and cinnamon until smooth and well combined.
- Once the cornbread poppers are done, remove them from the oven and let them cool slightly before serving. Serve warm with the honey butter spread on top.
Notes
- Serves 24 mini cornbread poppers.
- For an extra kick, add 1/2 cup of shredded cheddar cheese to the batter.
- For a sweeter variation, drizzle additional honey over the warm poppers before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 popper
- Calories: 90
- Sugar: 5g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg