Honey Butter Cornbread Poppers Recipe
Introduction
These Honey Butter Cornbread Poppers are bite-sized, sweet, and buttery—perfect for snacking or serving alongside your favorite meal. Crispy on the outside and tender inside, they bring a delightful twist to classic cornbread.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 1/4 cup honey
- 1 cup buttermilk
- 2 eggs
Instructions
- Step 1: Preheat your oven to 400°F (200°C) and grease a mini muffin tin to prevent sticking.
- Step 2: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
- Step 3: In a separate bowl, mix the melted butter, honey, buttermilk, and eggs until smooth.
- Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined—avoid overmixing for tender poppers.
- Step 5: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Step 6: Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean.
- Step 7: Let the cornbread poppers cool slightly before removing from the tin and serving warm.
Tips & Variations
- For extra flavor, add a teaspoon of chili powder or a handful of shredded cheese to the batter.
- Use maple syrup instead of honey for a different sweet note.
- Make sure not to overmix the batter to keep the poppers light and fluffy.
Storage
Store leftover cornbread poppers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days or freeze for up to 1 month. Reheat in a toaster oven or microwave until warm before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity, which helps the cornbread rise and stay tender.
How do I prevent the poppers from sticking to the pan?
Grease the mini muffin tin well with butter or nonstick spray, or line with mini paper liners to easily remove the poppers after baking.
PrintHoney Butter Cornbread Poppers Recipe
These Honey Butter Cornbread Poppers are delightful mini muffins that combine the sweetness of honey with the comforting texture of classic cornbread. Perfectly golden-baked to a tender crumb, these poppers make an ideal snack or side dish for any meal, offering a balance of buttery richness and a touch of sweetness.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Total Time: 25 minutes
- Yield: 24 mini cornbread poppers 1x
- Category: Snack
- Method: Baking
- Cuisine: Southern American
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup butter, melted
- 1/4 cup honey
- 1 cup buttermilk
- 2 eggs
Instructions
- Preheat oven and prepare pan: Preheat your oven to 400°F (200°C) and grease a mini muffin tin thoroughly to prevent sticking.
- Combine dry ingredients: In a large bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, and salt until evenly mixed.
- Mix wet ingredients: In a separate bowl, blend melted butter, honey, buttermilk, and eggs until smooth and well incorporated.
- Combine wet and dry: Pour the wet ingredient mixture into the dry ingredients and gently stir until just combined, being careful not to overmix to keep the batter light.
- Fill muffin tin: Spoon the batter evenly into the prepared mini muffin tin, filling each cup about 3/4 full to allow space for rising.
- Bake: Place in the oven and bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean and edges turn golden brown.
- Cool and serve: Let the cornbread poppers cool slightly in the tin before removing and serving to enjoy their perfect, tender texture.
Notes
- Do not overmix the batter to avoid dense poppers; a few lumps are okay.
- Use fresh baking powder to ensure the poppers rise well.
- For extra flavor, try adding a pinch of cinnamon or a handful of corn kernels to the batter.
- Serves great warm with additional honey butter or as a side to chili or soup.
- Can be stored in an airtight container at room temperature for 2 days or refrigerated up to 5 days.
Keywords: cornbread poppers, honey butter cornbread, mini muffins, southern snack, baked cornbread
