Description
Southern Honey Butter Cornbread Poppers are delightful mini cornbread bites, sweetened with honey and served with a rich honey butter spread.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 large eggs
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup honey
- 1/2 cup unsalted butter, softened
Instructions
- Preheat your oven to 400°F. Grease a mini muffin tin or line it with mini muffin liners.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar until well combined.
- In another bowl, mix the buttermilk, vegetable oil, and eggs until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the corn kernels.
- Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full. Bake for 12-15 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- While the cornbread poppers are baking, prepare the honey butter by mixing the softened butter and honey until well blended.
- Once the cornbread poppers are done, remove them from the oven and let them cool for a few minutes before transferring them to a wire rack. Serve warm with the honey butter spread on top.
Notes
- This recipe makes about 24 mini cornbread poppers.
- For added flavor, consider mixing in some shredded cheddar cheese or diced jalapeños into the batter before baking.
- If you prefer a sweeter popper, drizzle additional honey on top just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 popper
- Calories: 120
- Sugar: 6g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg