Southern-Style Honey Butter Cornbread Poppers

Why You’ll Love This Recipe

• Sweet and Savory Combo: The honey butter glaze adds the perfect sweet touch, enhancing the savory cornbread base for a delightful flavor fusion.

• Quick and Easy: With only a 25-minute total prep and bake time, these cornbread poppers are a perfect choice for a fast yet satisfying treat.

• Perfect for Any Occasion: Whether for a casual dinner, a holiday gathering, or a party appetizer, these bite-sized delights are sure to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup yellow cornmeal

• 1/2 cup all-purpose flour

• 1/4 cup granulated sugar

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/2 cup milk

• 1/4 cup unsalted butter, melted

• 2 tablespoons honey

• 1 large egg

• 1/2 cup corn kernels (fresh, frozen, or canned, drained)

For the Honey Butter Glaze:

• 1/4 cup unsalted butter, melted

• 2 tablespoons honey

Directions

To Make the Cornbread Poppers:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a mini muffin tin.

2. Prepare Dry Ingredients: In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

3. Prepare Wet Ingredients: In another bowl, mix the milk, melted butter, honey, and egg until well combined.

4. Combine the Mixtures: Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the corn kernels.

5. Fill the Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.

6. Bake: Bake for 12-15 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.

To Make the Honey Butter Glaze:

1. Mix Glaze: In a small bowl, mix together the melted butter and honey until smooth.

2. Glaze the Poppers: Brush the glaze over the warm cornbread poppers right after they come out of the oven.

To Serve:

Serve warm with extra honey butter on the side for dipping or drizzling.

Servings and Timing

• Servings: This recipe yields approximately 24 poppers.

• Preparation Time: 10 minutes

• Cooking Time: 15 minutes

• Total Time: 25 minutes

• Calories: 110 kcal per popper

Variations

• Add Cheese: Incorporate shredded cheddar cheese into the batter for a cheesy twist.

• Spicy Kick: Add a pinch of cayenne pepper or finely chopped jalapeños to the batter for a subtle heat.

• Crispier Edges: For crunchier edges, increase the baking time by 2-3 minutes.

Storage/Reheating

• Storage: Store leftover cornbread poppers in an airtight container at room temperature for up to 2 days.

• Freezing: To freeze, place the cooled poppers in a freezer-safe container or bag. Store for up to 1 month.

• Reheating: To reheat, place the poppers in the oven at 350°F (175°C) for about 5-7 minutes or until warmed through.

FAQs

Can I use buttermilk instead of regular milk?

Yes, buttermilk will add a richer flavor to the cornbread poppers and make them even more moist.

Can I make these cornbread poppers ahead of time?

Absolutely! You can prepare the batter ahead of time, store it in the fridge for up to 24 hours, and bake when ready. Alternatively, bake the poppers and store them at room temperature for up to 2 days before glazing.

Can I make these without corn kernels?

Yes, you can omit the corn kernels if you prefer a more traditional cornbread flavor.

Can I make these cornbread poppers in a regular muffin tin?

Yes, you can. Just be sure to adjust the baking time. They may take 18-22 minutes to bake in a standard-sized muffin tin.

What can I serve with these cornbread poppers?

These cornbread poppers are great served with BBQ dishes, fried chicken, chili, or even a green salad for a complete meal.

How do I store leftover honey butter glaze?

Store leftover honey butter glaze in an airtight container in the refrigerator for up to a week. Reheat before using.

Can I double this recipe?

Yes, you can easily double the recipe to make more poppers. Just make sure to use a second muffin tin or bake in batches.

Can I add other toppings to the honey butter glaze?

Feel free to experiment by adding cinnamon, vanilla extract, or even a little bit of maple syrup for different flavor variations.

Are these cornbread poppers gluten-free?

To make these gluten-free, simply swap the all-purpose flour for a gluten-free flour blend.

Can I use a larger muffin tin?

You can use a regular muffin tin, but keep in mind the poppers will be larger. Adjust the baking time accordingly, increasing it to 18-22 minutes.

Conclusion

Southern-Style Honey Butter Cornbread Poppers offer the perfect balance of sweet and savory flavors in every bite. These mini muffins are easy to make, incredibly flavorful, and versatile enough to serve at any occasion. Whether as an appetizer, side dish, or snack, they’re sure to be a crowd-pleaser. Enjoy these little bites of comfort with a drizzle of honey butter for an extra touch of sweetness!

Southern-Style Honey Butter Cornbread Poppers

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These Southern-Style Honey Butter Cornbread Poppers are a perfect balance of sweet and savory. Each bite-sized popper is made with fluffy cornbread, corn kernels, and topped with a delectable honey butter glaze. These mini cornbread muffins are ideal for snacks, appetizers, or a side dish, bringing comfort and Southern flavor to any meal.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 24 poppers
• Category: Appetizers
• Method: Baking
• Cuisine: Southern
• Diet: Vegetarian

Ingredients

• For the Cornbread Poppers
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 2 tablespoons honey
• 1 large egg
• 1/2 cup corn kernels (fresh, frozen, or canned, drained)
• For the Honey Butter Glaze
• 1/4 cup unsalted butter, melted
• 2 tablespoons honey

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Instructions

• To Make the Cornbread Poppers
• Preheat the oven to 375°F (190°C) and grease a mini muffin tin.
• In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
• In another bowl, mix the milk, melted butter, honey, and egg until well combined.
• Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the corn kernels.
• Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
• Bake for 12-15 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
• To Make the Honey Butter Glaze
• In a small bowl, mix together the melted butter and honey until smooth.
• Brush the glaze over the warm cornbread poppers immediately after they come out of the oven.
• To Serve
  Serve warm with extra honey butter on the side for dipping or drizzling.

Notes

• These poppers are perfect for gatherings and can be made ahead and reheated.
• You can also add a bit of cayenne pepper to the batter for a touch of heat, complementing the sweet honey butter glaze.
• Leftovers can be stored in an airtight container for up to 2 days.