Southern-Style Honey Butter Cornbread Poppers Recipe

Introduction

Southern-Style Honey Butter Cornbread Poppers are bite-sized treats bursting with sweet and buttery flavors. These poppers are perfect for snacking or as a delightful side to your favorite meal.

Ingredients

• 1 cup cornmeal
• 3/4 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 2 large eggs
• 1 cup milk
• 1/4 cup melted butter
• 2 tablespoons honey, plus extra for brushing

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and grease a mini muffin pan thoroughly to prevent sticking.
2. Step 2: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar until well combined.
3. Step 3: In a separate bowl, whisk the eggs, milk, melted butter, and honey until smooth and fully blended.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently until the batter is smooth and evenly mixed.
5. Step 5: Spoon the batter into the prepared mini muffin cups, filling each about three-quarters full.
6. Step 6: Bake in the preheated oven for 12 to 15 minutes, until the poppers turn golden brown and a toothpick inserted comes out clean.
7. Step 7: Remove from the oven and immediately brush the tops with extra honey butter for an extra touch of sweetness and moisture.
8. Step 8: Let the cornbread poppers cool slightly before serving warm.

Tips & Variations

• Use buttermilk instead of regular milk for a tangier flavor and fluffier texture.
• Add a pinch of cayenne pepper or chopped jalapeños to the batter for a subtle spicy kick.
• For a richer honey butter glaze, mix melted butter with honey and a pinch of cinnamon before brushing.
• Make these poppers ahead of time and freeze them; reheat in the oven to maintain crispness.

Storage

Store any leftover cornbread poppers in an airtight container at room temperature for up to two days. For longer storage, freeze them in a sealed bag for up to one month. Reheat frozen poppers in a preheated oven at 350°F (175°C) for 10 minutes or until warmed through to keep them crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular muffin pan instead of a mini muffin pan?

Yes, you can use a regular muffin pan, but the baking time will increase to about 18 to 22 minutes. Check doneness by inserting a toothpick into the center.

How can I make these poppers dairy-free?

Substitute the milk with a plant-based milk like almond or oat milk, and use dairy-free margarine or coconut oil instead of butter. The texture and flavor will still be delicious.

Southern-Style Honey Butter Cornbread Poppers Recipe

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★★★★★

4.7 from 72 reviews

These Southern-Style Honey Butter Cornbread Poppers are bite-sized, sweet, and buttery treats perfect for appetizers or snacks. Made with a blend of cornmeal and flour, they offer a tender crumb and a touch of honey-infused sweetness. Easy to prepare and baked to golden perfection, they’re perfect for gatherings or a comforting side dish.

• Author: Yana
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 24 mini cornbread poppers 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Southern American

Ingredients

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Dry Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar

Wet Ingredients

• 2 large eggs
• 1 cup milk
• 1/4 cup melted butter
• 3 tablespoons honey

For Serving

• Additional melted butter
• Additional honey for brushing

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and grease a mini muffin pan thoroughly to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar ensuring even distribution.
3. Whisk Wet Ingredients: In a separate bowl, beat the eggs, then add the milk, melted butter, and honey. Stir until smooth and well combined.
4. Combine Wet and Dry: Pour the wet ingredients into the dry mixture and stir just until combined, taking care not to overmix, resulting in a smooth batter.
5. Fill Muffin Cups: Spoon the batter evenly into each muffin cup, filling them about 3/4 full to allow room for rising during baking.
6. Bake: Place the pan in the preheated oven and bake for 12-15 minutes or until the poppers are golden brown and a toothpick inserted into the center comes out clean.
7. Brush with Honey Butter: While still warm, brush the top of each cornbread popper with a mixture of melted butter and honey for a glossy, flavorful finish.
8. Serve: Allow to cool slightly before serving. Enjoy warm or at room temperature as a delightful snack or side dish.

Notes

• Use fresh baking powder for best rise.
• Mini muffin pans yield smaller, bite-sized poppers; for larger sizes, adjust baking time accordingly.
• For extra flavor, add a pinch of cayenne pepper or smoked paprika into the dry mix.
• Honey butter mixture can be made by mixing equal parts melted butter and honey.
• Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Keywords: cornbread, honey butter, southern style, poppers, appetizer, snack, mini muffins