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Honey Butter Cornbread Poppers

Sweet, fluffy, and irresistibly buttery, Honey Butter Cornbread Poppers are a delightful treat that combines cornbread with a honey butter glaze, making them perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 poppers
Course: Breakfast, Dessert, Snack
Cuisine: American, Southern
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal Use yellow or white cornmeal.
  • 1 cup all-purpose flour Sifted if desired for a finer texture.
  • 1/4 cup granulated sugar Adjust sweetness to preference.
  • 1 tablespoon baking powder Ensure it's fresh for better rise.
  • 1/2 teaspoon salt Enhances flavor.
Wet Ingredients
  • 1 cup milk Buttermilk can be used for richer flavor.
  • 1/4 cup vegetable oil Can substitute with melted coconut oil.
  • 1 large egg Room temperature for better mixing.
  • 1/4 cup honey Preferably raw or local honey.
  • 1/4 cup melted butter For additional flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and grease a mini muffin tin.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until fully combined.
  3. In a separate bowl, mix the milk, vegetable oil, egg, honey, and melted butter until smooth.
  4. Pour the wet mixture into the dry ingredients, stirring gently until just combined. Avoid over-mixing to keep the poppers tender.
  5. Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full.
Baking
  1. Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
  2. Let the poppers cool for a few minutes before removing them from the tin.
  3. Drizzle with additional melted honey butter if desired.

Notes

For best results, consider using buttermilk instead of regular milk, and feel free to mix in fresh corn kernels or shredded cheese. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.