BEST RECIPE for Southern-style Honey Butter Cornbread poppers
These Southern-style Honey Butter Cornbread Poppers are soft, buttery mini bites with a golden crust and a sweet honey butter glaze. Perfect for snacking, serving at parties, or pairing with hearty meals, they’re quick to prepare, easy to customize, and always a crowd favorite.
- Prep Time: 10
- Cook Time: 12
- Total Time: 22 minutes
- Yield: 24 1x
Ingredients
Scale
- 1 cup yellow cornmeal
- ¾ cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon granulated sugar (optional)
- 2 large eggs
- 1 cup buttermilk
- ¼ cup unsalted butter, melted
- 2 tablespoons honey
- Vegetable oil or cooking spray (for greasing)
For the Honey Butter Glaze:
- 3 tablespoons unsalted butter
- 2 tablespoons honey
Instructions
- Preheat the oven to 400°F (200°C). Grease a mini muffin tin with vegetable oil or nonstick spray.
- In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar (if using).
- In a separate bowl, beat the eggs, then add the buttermilk and melted butter. Stir in the honey until smooth.
- Pour the wet mixture into the dry ingredients and mix until just combined. Do not overmix. The batter will be thick.
- Spoon the batter into the prepared mini muffin tin, filling each cavity about ¾ full.
- Bake for 10–12 minutes, or until golden on top and a toothpick inserted into the center comes out clean.
- Meanwhile, prepare the honey butter glaze: melt butter in a small pan over low heat, stir in honey, and whisk until smooth.
- Remove poppers from the oven. Let them cool slightly in the tin for 2–3 minutes, then transfer to a wire rack.
- Brush each popper with warm honey butter glaze while still warm. Serve immediately or store once fully cooled.
Notes
Optional add-ins include chopped green onions, jalapeños, shredded cheddar, or diced chicken ham.
For added flavor, stir in a pinch of paprika or garlic powder with the dry ingredients.
Use a piping bag or spoon to cleanly portion batter into mini muffin cups.