Southern-Style Honey Butter Cornbread Poppers
Delicious bite-sized cornbread poppers topped with sweet honey butter, perfect for game day or as snacks.
Ingredients
Dry Ingredients
- 1 cup cornmeal Use yellow or white cornmeal as per preference.
- 1 cup all-purpose flour Standard all-purpose flour.
- 1/4 cup granulated sugar Adjust for sweetness as desired.
- 1 tablespoon baking powder Leavening agent for fluffiness.
- 1/2 teaspoon salt Enhances flavor.
Wet Ingredients
- 1 cup buttermilk Substitute with fake buttermilk if necessary.
- 2 large eggs Room temperature for best results.
- 1/4 cup unsalted butter Melted for incorporation into the batter.
Add-ins
- 1 cup sweet corn kernels Can use fresh, frozen, or canned.
- 1/2 cup shredded cheddar cheese Use your preferred type of cheddar.
For Topping
- to taste none Honey For drizzling or mixing with butter.
- to taste none Softened unsalted butter For mixing with honey.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and grease a mini muffin tin.
- In a mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until combined.
- In another bowl, mix buttermilk, eggs, and melted butter until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just mixed.
- Fold in sweet corn kernels and shredded cheddar cheese.
- Spoon the batter into the mini muffin tin, filling each cup about two-thirds full.
- Bake for 12-15 minutes or until golden brown; a toothpick should come out clean.
Topping
- Prepare honey butter by mixing softened butter with honey until creamy.
- Allow poppers to cool slightly before drizzling with honey butter.
Notes
These poppers freeze well; allow them to cool completely before freezing. Reheat in the oven or air fryer.