Introduction

Honey Butter Cornbread Poppers are a delightful bite-sized treat combining the sweetness of honey with the comforting texture of classic cornbread. Perfect as a snack or alongside your favorite meal, these poppers bake up golden and tender in just minutes.

A close-up image of five golden brown, round, crispy fried balls stacked in a pyramid shape on a white plate. Each ball has a shiny, textured surface with a darker caramelized bottom edge and a soft, fluffy yellow interior visible through the slight pores on the sides. The background is softly blurred, showing a white marbled texture underneath the plate, giving a clean and fresh look. 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 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 the mixture is smooth.
Step 4: Pour the wet ingredients into the dry ingredients and stir gently just until combined; avoid overmixing.
Step 5: Spoon the batter into the prepared 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 of a popper comes out clean.
Step 7: Let the cornbread poppers cool slightly before removing them from the tin and serving.

Tips & Variations

For a savory twist, add a pinch of cayenne pepper or sprinkle in some shredded cheddar cheese before baking.
Serve warm with extra honey butter spread on top for an added layer of sweetness.
You can swap buttermilk for regular milk mixed with 1 tablespoon of lemon juice or vinegar as a substitute.

Storage

Store leftover cornbread poppers in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed container or bag for up to 1 month. To reheat, warm in a preheated oven at 350°F (175°C) for 5-7 minutes or microwave briefly until heated through.

How to Serve

The image shows a close-up of four small, round cakes stacked in a pyramid shape on a white plate. Each cake has a golden-brown crust on the top and sides, with a moist and slightly spongy yellow interior. The cakes have a slightly rough texture on the crust, showing they are nicely baked, and the top cake is being held gently by a woman's hand. The background is softly blurred with green and neutral colors, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these poppers dairy-free?

Yes, you can substitute the butter with a dairy-free alternative and use a plant-based milk mixed with vinegar as a buttermilk replacement to make the recipe dairy-free.

Can I use regular muffins tins instead of a mini muffin tin?

Yes, you can use a regular muffin tin, but keep in mind that the baking time will increase. Check for doneness by inserting a toothpick and bake for about 18-20 minutes or until fully cooked.

Honey Butter Cornbread Poppers Recipe

Print Recipe

★★★★★

4.8 from 126 reviews

These Honey Butter Cornbread Poppers are bite-sized, sweet, and buttery treats perfect for snacking or serving alongside your favorite meals. With a tender crumb and a hint of honey sweetness, they bake up golden and delicious in just minutes. Easy to make and perfect for parties or family gatherings.

Author: Kai
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 24 mini cornbread poppers 1x
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian

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 thoroughly to prevent sticking.
Mix Dry Ingredients: In a large bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Stir until evenly mixed.
Mix Wet Ingredients: In a separate bowl, whisk together the melted butter, honey, buttermilk, and eggs until smooth and well incorporated.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the poppers tender.
Fill Muffin Tin: Spoon the batter into the mini muffin tin cups, filling each about 3/4 full for perfect portion sizes.
Bake: Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a popper comes out clean, signaling they are done.
Cool and Serve: Allow the cornbread poppers to cool slightly in the tin before removing. Serve warm with extra honey butter if desired.

Notes

For a more savory flavor, add a pinch of cayenne pepper or stir in some shredded cheddar cheese to the batter.
Store leftover poppers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
Serving with extra honey butter or buttered honey adds a deliciously sweet touch that complements the cornbread perfectly.

Keywords: cornbread poppers, honey butter cornbread, mini cornbread muffins, sweet cornbread bites, easy appetizer, party snacks