Description
These bite-sized Southern cornbread poppers are golden, moist, and brushed with a silky honey butter glaze. Perfect for parties, potlucks, or snacking, they deliver classic comfort food flavor in a poppable, shareable form.
Ingredients
- 1 cup yellow cornmeal (medium grind)
- 1 cup all-purpose flour (or gluten-free blend)
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1 cup buttermilk (or milk with 1 tablespoon lemon juice)
- 1/3 cup unsalted butter, melted (plus extra for greasing)
- 1/4 cup honey
- For the Honey Butter Glaze:
- 1/4 cup unsalted butter, softened
- 2 tablespoons honey
- Pinch of salt (optional)
- Optional Add-Ins & Toppings:
- 1/2 cup finely diced jalapeños
- 1/2 cup shredded sharp cheddar
- 1/4 cup chopped green onions
- Extra honey for drizzling
Instructions
- Preheat oven to 400°F (205°C). Grease a 24-cup mini muffin tin generously with butter or nonstick spray.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
- In a medium bowl, beat eggs lightly. Whisk in buttermilk, melted butter, and honey until smooth.
- Pour wet mixture into dry ingredients. Stir with a spatula until just combined. Fold in optional add-ins like cheese, jalapeños, or green onions if desired.
- Fill each muffin cup about 3/4 full with batter.
- Bake for 12-15 minutes, until poppers are golden brown and a toothpick inserted in the center comes out clean.
- While poppers bake, mix softened butter with honey and a pinch of salt until smooth and creamy to make the honey butter glaze.
- As soon as poppers come out of the oven, brush or drizzle honey butter generously over each one.
- Let poppers sit in the tin for 2-3 minutes, then transfer to a wire rack to cool slightly.
- Serve warm with extra honey butter or a drizzle of honey. Store leftovers in an airtight container and reheat before serving.
Notes
For crisp edges, use a metal mini muffin tin and grease well. Brush honey butter on poppers while hot for best flavor absorption. Batter should be thick but scoopable; adjust with buttermilk or cornmeal as needed. Add-ins like jalapeños, cheddar, or corn kernels are delicious. Cool poppers on a rack to prevent sogginess. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Southern
Nutrition
- Serving Size: 1 popper
- Calories: 90
- Sugar: 5
- Sodium: 110
- Fat: 4
- Saturated Fat: 2
- Carbohydrates: 13
- Fiber: 1
- Protein: 2
Keywords: cornbread poppers, honey butter, southern appetizer, party food, bite-sized cornbread, mini muffin, easy cornbread, comfort food, potluck, snack