There’s something magical about Southern-inspired baking that always draws me in – the warmth, the comfort, and those nostalgic, down-home flavors. One of my personal favorites is these Southern Honey Butter Cornbread Poppers. They’re my sweet-and-savory twist on a traditional classic, and every time I make them, they disappear faster than I can count. This recipe came to life one cozy Sunday afternoon when I had a leftover batch of cornbread batter and a craving for something bite-sized and indulgent. I mixed in honey butter, gave them a little heat, and before I knew it, I had a tray of golden, fluffy, flavor-packed poppers cooling on the counter.
Why will you love these poppers? They’re the perfect balance of sweet, savory, and slightly spicy. The honey butter adds a smooth richness that pairs beautifully with the cornbread’s crumbly, golden texture. Every bite is soft on the inside and perfectly crisp on the outside – addictive and comforting in the best way. Whether you’re looking for a snack, an appetizer, or a side for your main dish, these little bites check every box.
One of the things I love most about this recipe is how versatile it is. You can easily mix in chopped jalapeños for a spicy kick, shredded chicken for a protein boost, or sweet corn kernels for extra texture. Serve them with a creamy dipping sauce, alongside a hearty stew, or pile them up for a party platter – they’re a hit in any setting.
They’re also affordable, which makes them ideal for feeding a crowd or preparing ahead for events. You probably already have most of the ingredients in your pantry – simple staples that turn into something truly special with just a few thoughtful additions. Plus, since these poppers are baked in mini muffin pans, there’s no frying involved, making them lighter and less messy to prepare.
Here’s what you’ll need to make a batch of these Southern Honey Butter Cornbread Poppers:
Ingredients:
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Yellow cornmeal
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All-purpose flour
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Baking powder
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Salt
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Sugar
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Eggs
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Milk (or buttermilk for a richer flavor)
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Unsalted butter (softened)
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Honey
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Sweet corn kernels (fresh, canned, or frozen)
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Shredded chicken ham (optional for a savory twist)
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Jalapeños (optional for heat)
How to Prepare This Recipe
Making these Southern Honey Butter Cornbread Poppers is just as satisfying as eating them. The recipe is wonderfully quick and easy, making it a great choice for beginner bakers or anyone needing a crowd-pleasing dish in a pinch. I’ve walked through this method countless times, and with every batch, the aroma fills my kitchen and the results are consistently perfect. Here’s how to make them, step by step.
How to Prepare This Recipe
Step 1: Prepare your ingredients and equipment
Preheat your oven to 375°F (190°C). Lightly grease a mini muffin pan or line it with paper cups. This will help prevent sticking and ensure your poppers come out cleanly. In the meantime, gather and measure out all your ingredients so everything is ready to mix. This small bit of prep will make everything go smoothly.
Step 2: Mix the dry ingredients
In a large mixing bowl, combine 1 cup of yellow cornmeal, ¾ cup of all-purpose flour, 1 tablespoon of sugar, 2 teaspoons of baking powder, and ½ teaspoon of salt. Whisk everything together until well blended. This dry mix forms the base of your poppers and ensures a good rise and crumb.
Step 3: Blend the wet ingredients
In a separate bowl, whisk together 2 large eggs, ¾ cup of milk (or buttermilk for extra flavor), and ¼ cup of honey. Melt ¼ cup of unsalted butter and let it cool slightly before stirring it into the wet mixture. This is where the richness and sweetness start to build – the honey butter creates the signature flavor of these poppers.
Step 4: Combine the mixtures
Pour the wet mixture into the dry ingredients and gently stir with a spatula until just combined. Avoid overmixing – a few lumps are okay. The batter should be thick but scoopable.
Step 5: Add the extras
Now’s the time to fold in ½ cup of sweet corn kernels and ¼ cup of finely chopped chicken ham. If you’re going for a spicy variation, add 1 small jalapeño, seeded and diced. These additions give your poppers both texture and flavor, making them anything but ordinary.
Step 6: Fill and bake
Using a small cookie scoop or spoon, divide the batter evenly among the mini muffin cups, filling each about three-quarters full. Bake for 12–15 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Keep an eye on them near the end – overbaking can dry them out.
Step 7: Brush with honey butter
While the poppers are still warm, melt 2 tablespoons of butter and stir in 1 tablespoon of honey. Lightly brush this mixture over each popper for a glossy finish and an extra layer of sweet-savory goodness. It’s this final touch that makes every bite melt in your mouth.
Step 8: Cool and serve
Let the poppers cool in the pan for about 5 minutes, then transfer them to a wire rack. They’re best served warm, but they hold up beautifully at room temperature too.
Customizable for Any Occasion
These poppers are customizable in so many ways. Add shredded cheese for richness, swap the chicken ham for finely chopped turkey bacon, or stir in chopped herbs like chives or parsley for a fresh note. You can even serve them with a creamy dip or spicy sauce if you’re presenting them as appetizers.
Want a meat-free version? Skip the ham and boost the seasoning slightly. They’re just as delicious and still have plenty of character. You can also adjust the spice level to your taste – jalapeños are great, but try red pepper flakes or smoked paprika for a more subtle heat.
Loved by Everyone
One of the best things about these Southern Honey Butter Cornbread Poppers is how popular they are with nearly everyone. Kids love the size and sweetness. Adults appreciate the savory notes and homemade feel. They’re perfect for school lunches, potlucks, or serving alongside barbecue dishes and chili. Once you try them, you’ll see why they’re such a hit.
Whether you’re making them for guests, family, or just yourself, these poppers are sure to bring comfort and joy. And best of all, they come together quickly, clean up easily, and taste absolutely irresistible.
PrintSouthern Honey Butter Cornbread Poppers – Sweet, Savory & Irresistible!
These Southern Honey Butter Cornbread Poppers are a sweet and savory treat that combines the crumbly richness of cornbread with the smooth sweetness of honey butter. Baked in bite-sized portions, they’re perfect for snacks, sides, or party platters. With simple pantry staples and optional mix-ins like chicken ham or jalapeños, these poppers are easy to customize and always a crowd favorite.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 24 1x
Ingredients
- 1 cup yellow cornmeal
- ¾ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 2 large eggs
- ¾ cup milk (or buttermilk)
- ¼ cup unsalted butter (melted)
- ¼ cup honey
- ½ cup sweet corn kernels (fresh, canned, or thawed from frozen)
- ¼ cup finely chopped chicken ham (optional)
- 1 small jalapeño, seeded and finely diced (optional)
For brushing:
- 2 tablespoons unsalted butter (melted)
- 1 tablespoon honey
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a mini muffin pan or line with paper liners.
- In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, beat the eggs, then add milk, melted butter, and honey. Stir until well combined.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix.
- Fold in sweet corn, chopped chicken ham (if using), and jalapeños (if using). Mix until evenly distributed.
- Spoon the batter into the mini muffin cups, filling each about three-quarters full.
- Bake for 12–15 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- While warm, brush each popper with the melted honey butter mixture.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.
Notes
For added richness, substitute milk with buttermilk.
To keep it mild, omit jalapeños entirely.
Chicken ham can be swapped with finely chopped turkey bacon.
These poppers are best served warm but stay soft at room temperature.
FAQs
Can I make these cornbread poppers ahead of time?
Yes, absolutely. These poppers can be made a day in advance and stored in an airtight container at room temperature. If you prefer to serve them warm, simply reheat them in the oven at 300°F (150°C) for 5–7 minutes before serving.
Can I freeze the poppers?
Yes. Once they’ve completely cooled, place them in a single layer in a freezer-safe bag or container. They’ll stay fresh for up to 2 months. To reheat, pop them into a preheated oven at 325°F (165°C) until warmed through—usually about 10 minutes.
Can I use regular-size muffin pans instead of mini ones?
Yes, but you’ll need to adjust the baking time. For standard muffin pans, bake for 18–22 minutes. Keep an eye on them and use a toothpick to check for doneness in the center.
What can I substitute for buttermilk?
You can use regular milk with 1 tablespoon of lemon juice or white vinegar stirred in. Let it sit for 5 minutes before using—it gives a similar tangy effect.
Are these poppers spicy?
Only if you add the jalapeños. You can completely omit them for a milder, family-friendly version.