Easy Southern Honey Butter Cornbread Poppers (Print version)
Mini Southern cornbread bites baked until golden and brushed with warm honey butter for a sweet, buttery finish.
# Ingredients:
For the cornbread poppers
01 -
1 cup (120 g) yellow cornmeal
02 -
1 cup (125 g) all-purpose flour
03 -
1/4 cup (50 g) granulated sugar
04 -
1 tablespoon baking powder
05 -
1/2 teaspoon fine salt
06 -
1 cup (240 ml) buttermilk
07 -
1 large egg
08 -
1/4 cup (60 ml) vegetable oil
09 -
Butter or nonstick spray, for greasing the pan
For the honey butter glaze
10 -
1/4 cup (57 g) unsalted butter, melted
11 -
2 tablespoons honey
12 -
1/8 teaspoon fine salt
# Instructions:
01 -
Heat the oven to 400°F (200°C). Grease a 24-cup mini muffin pan well with butter or nonstick spray.
02 -
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until evenly combined.
03 -
In a medium bowl, whisk buttermilk, egg, and oil until smooth and fully blended.
04 -
Pour the wet mixture into the dry mixture. Stir gently just until no dry streaks remain. Do not beat the batter.
05 -
Divide the batter among the prepared mini muffin cups, filling each about three-quarters full. Bake for 10-12 minutes, until the tops are golden and a toothpick comes out clean or with a few moist crumbs.
06 -
While the poppers bake, stir melted butter, honey, and salt together in a small bowl until glossy.
07 -
Let the poppers cool in the pan for 3 minutes, then remove them and brush generously with warm honey butter. Serve warm with extra glaze if desired.
# Good to know:
01 -
Makes about 24 mini cornbread poppers.
02 -
Best served warm the day they are baked.
03 -
Bake unglazed if freezing, then reheat and glaze before serving.