Description
Delicious Southern-Style Honey Butter Cornbread Poppers that are perfect for any occasion.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 large egg
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup honey
- 1/4 cup unsalted butter, softened (for honey butter)
- 1/4 teaspoon cinnamon (optional)
Instructions
- Preheat your oven to 400°F (200°C) and grease a mini muffin tin or line it with mini muffin liners.
- In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and sugar. Mix well to combine.
- In a separate bowl, whisk together the egg, buttermilk, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- 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 in the center comes out clean.
- While the cornbread poppers are baking, prepare the honey butter by mixing the softened butter, honey, and cinnamon (if using) in a small bowl until well combined.
- 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
- For a spicy kick, add 1/4 teaspoon of cayenne pepper to the dry ingredients.
- Substitute the corn kernels with diced jalapeños or shredded cheese for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 mini popper
- Calories: 90
- Sugar: 5g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg