Introduction
The oven hums like an old friend, and the first warm scent of corn and butter pulls me into the kitchen. Today I’m sharing my favorite little comfort: Southern-Style Honey Butter Cornbread Poppers, perfect for nibbling while supper finishes. This always takes me back to Sunday dinners. If you love a silky honey-butter finish, you might also enjoy my creamy honey butter corn for a matching side.
Why You’ll Love This
- Quick to make and easy to share.
- Crispy edges with moist, tender centers.
- Kid-approved sweet-savory combo.
- Budget-friendly pantry ingredients.
Quick Recipe Snapshot
- Servings: about 24 mini poppers
- Prep time: 12 minutes
- Cook time: 12–15 minutes
- Total time: 25–30 minutes
- Skill level: Easy
- Taste: savory + buttery with a sweet honey finish
Also, you’ll feel confident making these—start simple, then tweak to taste, and they’ll vanish fast; they pair wonderfully with mains like garlic butter chicken rotini.
Ingredients You’ll Need
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup sweet corn kernels (fresh or frozen)
- 1/2 cup shredded cheddar cheese
- 1/4 cup honey (for drizzling)
- 1/4 cup unsalted butter (softened for honey butter)
Chef notes:
- Use stone-ground cornmeal for texture.
- Thaw frozen corn and pat dry.
- Unsalted butter helps control salt.
How to Make It
- First, preheat your oven to 400°F (200°C) and grease a mini muffin tin so poppers release easily.
- Next, in a large bowl, whisk cornmeal, flour, sugar, baking powder, and salt until even. You’ll see a pale, sandy mix.
- Then, in another bowl, beat buttermilk, eggs, and melted butter until smooth and glossy.
- Pour the wet into the dry, and stir gently until just combined; the batter should be thick but slightly lumpy.
- Fold in sweet corn kernels and shredded cheddar cheese so you get bits of corn and cheese in every spoonful.
- Spoon batter into the tin, filling each cup about two-thirds full; this helps domes form without overflowing.
- Bake 12–15 minutes until edges are golden and a toothpick comes out clean; look for tiny brown crowns on top.
- Meanwhile, stir softened butter and 1/4 cup honey until smooth for the honey butter—keep it ready.
- Finally, let poppers cool a few minutes, then drizzle or brush with the honey butter while warm so it melts into the nooks.
These Southern-Style Honey Butter Cornbread Poppers come out with crisp edges and soft centers—perfect.
Kitchen Tips (From My Kitchen)
- Time-saver: Use a small cookie scoop to fill cups evenly and fast.
- Common mistake + fix: If batter seems too runny, add a tablespoon of flour; it should hold shape.
- Simple variation: Add a pinch of smoked paprika or chopped jalapeño for a smoky kick.
Serving Ideas
- Weeknight dinner: Serve with a bowl of chili for dipping and balance.
- Brunch spread: Place on a board with scrambled eggs and fruit.
- Holiday side: Offer warm poppers with ham and collards.
- Snack: Top with a pat of compound herb butter or chopped chives.
- Garnish ideas: Sprinkle extra cheddar, a drizzle of honey, or flaky sea salt.
Also try them alongside garlic butter chicken bites with creamy parmesan fettuccine for a cozy combo.
Storing & Leftovers
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze on a tray, then bag up to 2 months.
- Reheat: Warm in a 350°F oven for 6–8 minutes to keep edges crisp.
Leftover idea: Split and use as mini sandwich buns with pulled pork or fried chicken.
Southern-Style Honey Butter Cornbread Poppers
Ingredients
Method
- Preheat your oven to 400°F (200°C) and grease a mini muffin tin.
- In a large bowl, whisk cornmeal, flour, sugar, baking powder, and salt until even.
- In another bowl, beat buttermilk, eggs, and melted butter until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Fold in sweet corn kernels and shredded cheddar cheese.
- Spoon batter into the greased muffin tin, filling each cup about two-thirds full.
- Bake for 12 to 15 minutes until the edges are golden and a toothpick comes out clean.
- Meanwhile, stir softened butter and honey until smooth for the honey butter.
- Let poppers cool a few minutes, then drizzle or brush with the honey butter while warm.
Notes
FAQs
Q: Can I make these ahead?
A: Yes, bake them and refrigerate; reheat in oven before serving for best texture.
Q: Any good substitutions for buttermilk?
A: Mix 1 cup milk with 1 tablespoon lemon juice and rest 5 minutes; then use it like buttermilk.
Q: How do I know they’re done?
A: When tops brown lightly and a toothpick comes out clean, they’re finished—centers set but still tender.
Q: Can I freeze Southern-Style Honey Butter Cornbread Poppers?
A: Absolutely—freeze individually, then reheat straight from frozen in a hot oven; they warm through nicely.
Final Thoughts
I love how simple flavors—corn, cheddar, and honey butter—turn tiny poppers into something heartwarming and honest. Try them for your next gathering, and tweak the add-ins until they feel like yours. I hope these bring the same cozy smiles to your table as they do to mine; enjoy every warm bite of Southern-Style Honey Butter Cornbread Poppers
Conclusion
For another honey-butter cornbread take, check out Honey Butter Cornbread – The Comfort of Cooking for inspiration, and if you want a variant similar to mine, see Southern Style Honey Butter Cornbread Poppers – Yeyfood.com.
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