Description
These Southern-Style Honey Butter Cornbread Poppers are bite-sized, golden, and irresistibly sweet! Made with buttermilk, honey, and butter, they have a soft, moist interior and a slightly crisp exterior. Perfect as a snack, side dish, or party appetizer, these cornbread poppers are quick, easy, and packed with Southern flavor!
Ingredients
Scale
Refrigerated:
- 2 eggs
Condiments:
- 1/4 cup honey
Baking & Spices:
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup sugar
Dairy:
- 1/2 cup butter (melted)
- 1 cup buttermilk
Instructions
1. Prepare the Batter:
- Preheat oven to 375°F (190°C) and grease a mini muffin tin or popper pan.
- In a large bowl, whisk together flour, cornmeal, baking powder, salt, and sugar.
- In a separate bowl, whisk eggs, buttermilk, melted butter, and honey until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined (don’t overmix).
2. Bake the Cornbread Poppers:
- Scoop batter into the mini muffin tin, filling each cavity about ¾ full.
- Bake for 10-12 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
3. Serve & Enjoy:
- Let the poppers cool slightly before removing them from the pan.
- Brush with additional melted butter and honey for extra flavor.
- Serve warm and enjoy!
Notes
- For a spicy kick, add ½ tsp cayenne pepper or finely chopped jalapeños.
- Swap buttermilk with whole milk + 1 tbsp vinegar if needed.
- Store leftovers in an airtight container for up to 3 days.
