Go Back

Southern-Style Honey Butter Cornbread Poppers

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.
Print Recipe Pin Recipe

Equipment

  • 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

Instructions
 

  • **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.