Description
These Honey Butter Cornbread Poppers are soft, buttery, and lightly sweet with a golden crust. Brushed with warm honey butter, they make the perfect snack, appetizer, or comforting side dish.
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 cup buttermilk
1/4 cup vegetable oil
1 large egg
1/4 cup melted unsalted butter
2 tbsp honey
1/4 tsp salt
Instructions
- Preheat the oven to 400°F and grease a mini muffin pan.
- In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together the buttermilk, vegetable oil, and egg until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Spoon the batter evenly into the prepared mini muffin pan.
- Bake for 10–12 minutes, or until the poppers are golden and cooked through.
- In a small bowl, mix the melted butter, honey, and salt to make the glaze.
- Brush the warm honey butter glaze over the hot cornbread poppers and serve warm.
Notes
Add shredded cheddar cheese for a cheesy variation.
Mix in chopped jalapeños or a pinch of cayenne pepper for heat.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Freeze in a freezer-safe container for up to 2 months.
Reheat in the microwave or a 300°F oven until warm.
Serve with chili, barbecue, fried chicken, soups, or extra honey butter.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 popper
- Calories: 85 kcal
- Sugar: 4 g
- Sodium: 120 mg
- Fat: 4 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 12 mg
