Honey Butter Cornbread Poppers
These golden, tender poppers are bursting with sweet corn flavor and a hint of honey butter, perfect for any gathering.
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal Adds a rustic, nutty sweetness.
- 1 cup all-purpose flour Provides structure for a tender texture.
- 1/4 cup granulated sugar Balances the savory notes.
- 1 tablespoon baking powder Helps the poppers rise.
- 1/2 teaspoon salt Enhances all the flavors.
Wet Ingredients
- 1 cup buttermilk Adds creaminess and keeps the poppers moist.
- 2 large eggs Binds the ingredients and adds richness.
- 1/4 cup unsalted butter, melted Infuses buttery goodness.
- 1/3 cup honey Provides natural sweetness.
- 1 cup fresh or frozen corn kernels Adds bursts of sweetness and texture.
Finishing Touch
- Extra butter for brushing For an irresistible finish.
Instructions
Preparation
- Preheat your oven to 375°F and grease a mini muffin tin.
- In a large bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.
- In another bowl, beat the eggs, then mix in the buttermilk, melted butter, and honey until smooth.
- Pour the wet ingredients into the dry ingredients and fold gently.
- Gently fold in the corn kernels.
- Fill each muffin cup about 3/4 full with batter.
Baking
- Bake for 12-15 minutes, until golden brown and a toothpick inserted comes out clean.
- Brush the tops with melted butter and drizzle with honey.
- Cool for 5 minutes in the pan before transferring to a wire rack.
Notes
Serve warm with honey or flavored butter for dipping. Store leftovers in an airtight container for up to three days.