Southern-Style Honey Butter Cornbread Poppers
These little golden nuggets are crispy on the outside, fluffy inside, and topped with a honey butter glaze that’s a love letter to your taste buds.
Servings: 24 poppers
Calories: 120kcal
Equipment
- Mini Muffin Tin
- Mixing Bowls
- Whisk
- Basting Brush
Ingredients
Cornbread Batter
- 1 cup yellow cornmeal use the gritty kind for best texture
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup sugar optional, skip if you prefer less sweetness
- 1 cup buttermilk or milk with a splash of vinegar as a substitute
- 2 large eggs
- 1/4 cup unsalted butter melted
- cooking spray or butter for greasing the muffin tin
Honey Butter Glaze
- 1/4 cup unsalted butter softened
- 2 tbsp honey use local honey if possible
- 1 pinch cinnamon optional but recommended
Instructions
- Preheat the oven to 400°F (200°C) and grease a mini muffin tin.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
- In a separate bowl, beat the eggs, then add buttermilk and melted butter.
- Pour the wet ingredients into the dry and mix just until combined. Do not overmix.
- Fill each muffin cup about ¾ full with the batter.
- Bake for 10-12 minutes, or until golden brown and a toothpick comes out clean.
- While baking, mix softened butter, honey, and cinnamon for the glaze.
- Brush the honey butter glaze over the warm poppers immediately after baking.
Video
Notes
For extra crispiness, let the batter rest for 5 minutes before baking. These poppers freeze well—reheat at 350°F for 10 minutes before serving.