Introduction

These Honey Butter Cornbread Poppers are a delightful bite-sized treat perfect for snacking or serving alongside your favorite meals. They combine the sweet richness of honey and butter with the classic texture of cornbread. Easy to make and irresistibly tasty, they’re sure to become a family favorite.

A white plate holds a pile of small round cakes, about ten in total, stacked in a loose pyramid shape. Each cake is golden yellow with a slight gradient to a darker brown on the tops and edges, showing a lightly crispy texture. The surface of the cakes is slightly grainy, suggesting a sugary coating. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, melted
1/4 cup honey
1 cup buttermilk
2 eggs

Instructions

Step 1: Preheat your oven to 400°F (200°C) and grease a mini muffin tin thoroughly to prevent sticking.
Step 2: In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until evenly combined.
Step 3: In a separate bowl, mix the melted butter, honey, buttermilk, and eggs until smooth and well blended.
Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix to keep the texture light.
Step 5: Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full.
Step 6: Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean and the poppers are golden brown.
Step 7: Allow the cornbread poppers to cool slightly before removing them from the tin and serving.

Tips & Variations

For extra flavor, try folding in a handful of finely chopped jalapeños or shredded cheddar cheese into the batter before baking.
Use maple syrup instead of honey for a slightly different sweet note.
Ensure not to overmix the batter to keep the poppers tender and light.

Storage

Store leftover cornbread poppers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. To reheat, warm them in a preheated oven at 350°F (175°C) for about 5-7 minutes to refresh their crisp edges.

How to Serve

A small pile of round, golden brown cookies sits on a white plate. Each cookie has a smooth top with an even darker brown shade around the edges, showing a light crust. The cookies have a soft, slightly grainy texture, with a dusting of sugar crystals catching the light on the surface. The cookies are neatly stacked in a pyramid shape, with about ten pieces visible. The background is a white marbled texture, giving a clean and bright look to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend. Just be sure the blend includes a binder like xanthan gum for best results.

Can I prepare the batter ahead of time?

You can mix the batter in advance and store it in the refrigerator for up to 24 hours before baking, but bake it fresh for the best texture and rise.

Honey Butter Cornbread Poppers Recipe

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Honey Butter Cornbread Poppers are delightful mini cornbread muffins infused with the sweet richness of honey and butter. Perfect as a snack or side dish, these bite-sized treats have a tender crumb and a golden crust, baked to perfection in a mini muffin tin. Easy to make with simple pantry ingredients, they combine the classic flavors of southern cornbread with a touch of sweetness that kids and adults alike will love.

Author: Lena
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 24 mini cornbread poppers 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt

Wet Ingredients

1/2 cup butter, melted
1/4 cup honey
1 cup buttermilk
2 eggs

Instructions

Preheat and Prepare: Preheat your oven to 400°F (200°C) and grease a mini muffin tin to prevent sticking and ensure easy removal of the cornbread poppers.
Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Stir these together until evenly blended.
Mix Wet Ingredients: In a separate bowl, whisk together the melted butter, honey, buttermilk, and eggs until well combined and smooth.
Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently stir just until all ingredients are combined, being careful not to overmix to maintain a tender texture.
Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full to allow room for rising.
Bake: Place the tin in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted in the center of a popper comes out clean, indicating they are fully cooked.
Cool and Serve: Allow the cornbread poppers to cool slightly in the tin before removing them. Serve warm for the best flavor and texture.

Notes

Do not overmix the batter to keep the poppers light and fluffy.
If you don’t have buttermilk, you can substitute with 1 cup of milk plus 1 tablespoon of lemon juice or vinegar, let it sit for 5 minutes before using.
These poppers freeze well; store in an airtight container and reheat in the oven for best results.
Make sure to grease your mini muffin tin well or use mini muffin liners to prevent sticking.
For a spicy twist, you can add a pinch of cayenne pepper or chopped jalapeños to the batter.

Keywords: cornbread poppers, honey butter cornbread, mini cornbread muffins, buttermilk cornbread, bite-sized cornbread, southern cornbread snacks