Southern-Style Honey Butter Cornbread Poppers are the perfect bite-sized snack that combines the comforting taste of classic cornbread with a sweet and buttery glaze.
These golden, fluffy poppers are ideal for serving as appetizers, side dishes, or even dessert. With their irresistibly moist texture and touch of honey sweetness, they’re sure to be a crowd-pleaser at any gathering or meal.
Kitchen Equipment Needed
- Mixing bowls
- Whisk
- Mini muffin tin or popper pan
- Silicone spatula
- Small saucepan
- Pastry brush
Ingredients
For the Cornbread Poppers:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 2 tablespoons honey
- 2 large eggs
For the Honey Butter Glaze:
- 1/4 cup unsalted butter
- 3 tablespoons honey
Directions
- Prepare the Batter:
- Preheat the oven to 400°F (200°C) and grease a mini muffin tin or popper pan.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the buttermilk, melted butter, honey, and eggs until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Do not overmix.
- Bake the Poppers:
- Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full.
- Bake for 10–12 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Make the Honey Butter Glaze:
- While the poppers are baking, melt the butter in a small saucepan over low heat. Stir in the honey and whisk until smooth.
- Glaze the Poppers:
- Remove the poppers from the oven and let them cool slightly in the pan for 2–3 minutes. Transfer them to a wire rack.
- Use a pastry brush to generously coat each popper with the warm honey butter glaze.
- Serve:
- Serve warm and enjoy as a snack, appetizer, or side dish alongside soups, chili, or barbecue.
Prep Time
15 minutes
Cook Time
12 minutes
Total Time
27 minutes
Nutrition (Per Serving – Makes 24 poppers)
- Calories: 85
- Protein: 2g
- Carbohydrates: 12g
- Fat: 3g
- Sodium: 110mg
Expert Tips
- Buttermilk Substitute: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
- Extra Sweetness: Add a drizzle of honey over the poppers just before serving for an extra touch of sweetness.
- Crispy Edges: Use a cast-iron popover pan for slightly crispier edges and even baking.
FAQs
Can I make these ahead of time?
Yes, you can bake the poppers ahead of time and store them in an airtight container at room temperature for up to 2 days. Reheat them in the oven before glazing.
Can I freeze cornbread poppers?
Absolutely! Freeze the baked and cooled poppers in a freezer-safe bag for up to 3 months. Thaw and warm them in the oven, then glaze before serving.
Can I add mix-ins to the batter?
Yes, diced jalapeños, shredded cheddar, or crumbled cooked sausage are great additions for a savory twist.
Storing & Reheating
- Storage: Store leftover poppers in an airtight container at room temperature for up to 2 days.
- Reheating: Warm them in a 350°F (175°C) oven for about 5 minutes to refresh their texture.
Substitutions & Variations
- Flour Alternatives: Use whole wheat flour for a heartier texture.
- Sweetness Level: Adjust the amount of sugar and honey to your taste preferences.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free baking mix.
Southern-Style Honey Butter Cornbread Poppers
Ingredients
Equipment
Method
- **Prepare the Batter:**
- - Preheat the oven to 400°F (200°C) and grease a mini muffin tin or popper pan.
- - In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- - In a separate bowl, whisk the buttermilk, melted butter, honey, and eggs until well combined.
- - Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Do not overmix.
- **Bake the Poppers:**
- - Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full.
- - Bake for 10–12 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- **Make the Honey Butter Glaze:**
- - While the poppers are baking, melt the butter in a small saucepan over low heat. Stir in the honey and whisk until smooth.
- **Glaze the Poppers:**
- - Remove the poppers from the oven and let them cool slightly in the pan for 2–3 minutes. Transfer them to a wire rack.
- - Use a pastry brush to generously coat each popper with the warm honey butter glaze.
- **Serve:**
- - Serve warm and enjoy as a snack, appetizer, or side dish alongside soups, chili, or barbecue.
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