Description
Sweet, savory, and irresistibly fluffy, these bite-sized Southern-Style Honey Butter Cornbread Poppers are a delightful treat for any occasion. Packed with corn, cheddar, and topped with creamy honey butter, these mini muffins are the perfect addition to your table—whether it’s a party, a side dish, or just a comforting snack.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- ¼ cup unsalted butter (melted)
- 1 cup sweet corn kernels (fresh or frozen)
- ½ cup shredded cheddar cheese
- ¼ cup honey (for drizzling)
- ¼ cup unsalted butter (softened, for honey butter)
- Fresh chives or parsley (optional, for garnish)
Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Grease a mini muffin tin or use silicone molds for easy removal.
- Prepare the Dry Ingredients:
- In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until well combined.
- Combine the Wet Ingredients:
- In a separate bowl, whisk together buttermilk, eggs, and melted butter until smooth.
- Mix the Batter:
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined—avoid overmixing.
- Fold in Corn and Cheese:
- Gently fold in sweet corn kernels and shredded cheddar cheese.
- Fill the Muffin Tin:
- Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full.
- Bake:
- Bake for 12–15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Make the Honey Butter:
- While the poppers bake, mix softened butter and honey in a small bowl until creamy and smooth.
- Serve:
- Let the poppers cool slightly before removing them from the tin.
- Drizzle with honey butter and garnish with fresh chives or parsley if desired. Serve warm and enjoy!
Notes
- Use fresh corn for the best flavor, but frozen or canned corn works as well.
- Avoid overmixing the batter to ensure light and fluffy poppers.
- Store honey butter in the fridge for up to a week and bring to room temperature before serving.
- To make gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer/Side Dish
- Method: Baking
- Cuisine: Southern