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Southern-Style Honey Butter Cornbread Poppers

Tiny bites of buttery, honeyed comfort, perfect for nibbling while supper finishes.
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Prep Time 12 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 mini poppers
Course: Side, Snack
Cuisine: American, Southern
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal Use stone-ground cornmeal for texture.
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup buttermilk Substitute with milk and lemon juice if unavailable.
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
Add-ins
  • 1 cup sweet corn kernels (fresh or frozen) Thaw frozen corn and pat dry.
  • 1/2 cup shredded cheddar cheese
Honey Butter
  • 1/4 cup honey (for drizzling)
  • 1/4 cup unsalted butter (softened for honey butter)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and grease a mini muffin tin.
  2. In a large bowl, whisk cornmeal, flour, sugar, baking powder, and salt until even.
  3. In another bowl, beat buttermilk, eggs, and melted butter until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined.
  5. Fold in sweet corn kernels and shredded cheddar cheese.
  6. Spoon batter into the greased muffin tin, filling each cup about two-thirds full.
Baking
  1. Bake for 12 to 15 minutes until the edges are golden and a toothpick comes out clean.
Honey Butter Preparation
  1. Meanwhile, stir softened butter and honey until smooth for the honey butter.
Serving
  1. Let poppers cool a few minutes, then drizzle or brush with the honey butter while warm.

Notes

Time-saver: Use a small cookie scoop for filling the cups. If the batter seems too runny, add a tablespoon of flour. For a smoky kick, try adding a pinch of smoked paprika or chopped jalapeño.