There’s something deeply comforting about Southern cooking. For me, it’s more than just food—it’s memories, family gatherings, and the kind of warmth that fills the kitchen and lingers long after the last bite. This recipe for Southern-style Honey Butter Cornbread Poppers takes me back to weekends at my grandmother’s house, where the scent of freshly baked cornbread mingled with laughter and stories passed down through generations. These poppers are a modern twist on that classic, bringing together the soft crumb of traditional cornbread with a golden, crisp bite and a rich touch of honey butter that makes them completely irresistible.
You’ll love this recipe because it’s the perfect balance of sweet and savory, with the creamy honey butter melting into warm, golden bites of cornbread. It’s simple, satisfying, and always a hit—whether you’re serving it as a snack, a side dish, or party appetizer. These poppers disappear fast, so I always make a double batch!
What makes this recipe so versatile is how easily it adapts to different meals. Serve them alongside chili, fried chicken, barbecue dishes, or even a hearty soup. Want to turn them into a fun party treat? Add shredded chicken or turkey bacon bits into the batter. Looking for a vegetarian option? They’re perfect just as they are. You can even use mini muffin pans or shape them into balls for baking or frying.
They’re also incredibly affordable. Cornmeal is a pantry staple, and the rest of the ingredients are everyday items you likely already have on hand. With just a few simple additions—like honey and butter—you can elevate basic cornbread into something truly special.
Ingredients for the Recipe:
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1 cup yellow cornmeal
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1/2 cup all-purpose flour
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1 tbsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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2 tbsp sugar
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1 cup buttermilk
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1 large egg
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2 tbsp melted butter
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2 tbsp honey
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1/2 cup creamed corn (optional, for extra moisture)
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1/2 cup shredded cheese (cheddar or blend)
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1/4 cup finely chopped green onions (optional)
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1/4 cup finely chopped turkey bacon (optional)
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Oil, for frying (if frying instead of baking)
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For the honey butter:
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1/4 cup softened butter
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1 1/2 tbsp honey
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How to Prepare Southern-style Honey Butter Cornbread Poppers
Making these Southern-style Honey Butter Cornbread Poppers is one of the most enjoyable parts of the recipe process. They’re quick to put together, easy to cook, and incredibly customizable. Whether you prefer to bake them in mini muffin tins or fry them to golden perfection, these poppers always come out warm, fluffy on the inside, and deliciously crisp on the outside. They’re especially popular at gatherings and holiday tables, but I often make them for everyday meals too because they’re just that good.
Step-by-Step Instructions for Preparation
Step 1: Prepare the dry ingredients
In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar. Use a whisk or fork to mix everything together thoroughly. This helps evenly distribute the leavening agents and ensures a consistent texture.
Step 2: Mix the wet ingredients
In a separate bowl, whisk together the buttermilk and egg until well combined. Then stir in the melted butter and honey. If you’re using creamed corn, add it to this wet mixture as well. Mixing these ingredients separately first helps prevent clumping when they are added to the dry ingredients.
Step 3: Combine wet and dry ingredients
Slowly pour the wet mixture into the bowl with the dry ingredients, stirring gently just until combined. Do not overmix—stop as soon as no dry streaks remain. Overmixing will lead to a dense texture instead of that soft, tender crumb we want.
Step 4: Add mix-ins
Now is the time to fold in any extras you like. I love adding shredded cheese and finely chopped turkey bacon for a savory touch, and sometimes I toss in green onions for a little color and mild sharpness. This step is entirely customizable, so feel free to get creative based on what you have.
Step 5: Choose your cooking method
You have two great options for cooking the poppers: baking or frying.
For baking:
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Preheat your oven to 375°F (190°C).
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Grease a mini muffin tin or use paper liners.
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Spoon the batter into each cup, filling them about 3/4 of the way full.
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Bake for 12–15 minutes, or until the tops are golden and a toothpick inserted comes out clean.
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Let them cool slightly before removing from the tin.
For frying:
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Heat about 1 1/2 inches of oil in a deep skillet over medium-high heat.
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Once the oil reaches around 350°F (175°C), use a small cookie scoop or two spoons to carefully drop rounded tablespoons of batter into the oil.
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Fry in small batches to avoid overcrowding.
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Cook each side for about 2–3 minutes until golden brown.
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Remove with a slotted spoon and drain on paper towels.
Step 6: Make the honey butter
While the poppers are still warm, mix the softened butter and honey in a small bowl until smooth and creamy. Brush it over the tops of the warm poppers or serve it on the side for dipping. This final touch adds a delightful sweetness that perfectly complements the savory base.
Quick and Easy
The entire recipe comes together in under 30 minutes, especially if you’re baking. The batter requires no special equipment and uses simple steps that anyone can follow. Even first-time cooks find this recipe straightforward and rewarding. Frying takes just a bit more effort, but the result is a rich, golden crust that’s crisp and satisfying.
Customizable
This recipe shines in how adaptable it is. You can easily swap out the turkey bacon for chicken ham or leave it out entirely for a vegetarian version. Add chopped jalapeños for a spicy kick, or stir in bits of beef sausage for something heartier. You could also use dairy-free milk and butter substitutes if you need a non-dairy option. For those watching their salt or sugar, reduce the amounts accordingly without compromising the structure.
Popular with Many People
These poppers have never failed me—whether I’ve brought them to potlucks, served them to friends, or made them as part of a weeknight dinner. Kids love the size and buttery sweetness. Adults appreciate the nostalgic, comforting flavor. And everyone enjoys that satisfying contrast between the crisp edges and soft interior. You can’t go wrong when you bring a basket of these to the table.
PrintBEST RECIPE for Southern-style Honey Butter Cornbread poppers
These Southern-style Honey Butter Cornbread Poppers are bite-sized, golden delights that combine the classic comfort of cornbread with a touch of honeyed sweetness. Perfect as a snack, appetizer, or side dish, they’re quick to make, easy to customize, and loved by all. Whether baked or fried, they deliver crisp edges, a soft center, and irresistible flavor with every bite.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 24 1x
Ingredients
For the poppers:
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp sugar
- 1 cup buttermilk
- 1 large egg
- 2 tbsp melted butter
- 2 tbsp honey
- 1/2 cup creamed corn (optional)
- 1/2 cup shredded cheese (cheddar or blend)
- 1/4 cup finely chopped green onions (optional)
- 1/4 cup finely chopped turkey bacon (optional)
- Oil, for frying (if frying instead of baking)
For the honey butter:
- 1/4 cup softened butter
- 1 1/2 tbsp honey
Instructions
- In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar until well combined.
- In a separate bowl, whisk the buttermilk and egg until smooth.
- Stir in the melted butter and honey to the buttermilk mixture.
- If using creamed corn, add it to the wet mixture and mix gently.
- Pour the wet ingredients into the dry ingredients and stir just until combined—do not overmix.
- Fold in shredded cheese, finely chopped green onions, and turkey bacon, if using.
- If baking, preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin or line with paper liners.
- Spoon the batter into the muffin cups, filling each about 3/4 full.
- Bake for 12–15 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- If frying, heat 1 1/2 inches of oil in a deep skillet to 350°F (175°C). Drop tablespoon-sized scoops of batter into the hot oil and fry in small batches for 2–3 minutes per side, until golden brown. Drain on paper towels.
- To prepare the honey butter, mix the softened butter with honey in a small bowl until smooth, then brush it over the warm poppers or serve it as a dip on the side.
Notes
Do not overmix the batter—this keeps the poppers light and fluffy.
For more flavor, try adding minced jalapeños or swapping cheese varieties.
If making ahead, store cooled poppers in an airtight container and reheat before serving.
FAQs
Can I make these poppers ahead of time?
Yes, absolutely. You can prepare the batter a few hours ahead and store it in the refrigerator until you’re ready to bake or fry. The cooked poppers also reheat beautifully. Just warm them in the oven at 300°F (150°C) for about 10 minutes to restore their texture.
Can I freeze them?
Yes, they freeze well. After baking or frying, let the poppers cool completely. Store them in an airtight container or freezer bag. Reheat directly from frozen in the oven until hot and crisp—usually about 15–20 minutes at 325°F (165°C).
Can I use a different type of flour?
You can replace the all-purpose flour with a gluten-free blend if needed. Just make sure it’s a 1:1 substitute. Whole wheat flour works too, though it may make the texture slightly denser.
What if I don’t have buttermilk?
No problem. You can make a simple buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5–10 minutes before using.
Can I bake instead of fry?
Yes, both baking and frying work wonderfully. Baking is slightly lighter, while frying gives a crispier finish. Choose what suits your preference or occasion.