Description
These Southern Style Honey Butter Cornbread Poppers are sweet, buttery, and fluffy bite-sized treats—perfect for snacking, side dishes, or party appetizers.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup sweet corn kernels (fresh or frozen)
- 1/2 cup shredded cheddar cheese
- 1/4 cup honey (for drizzling)
- 1/4 cup unsalted butter, softened (for honey butter)
- Fresh chives or parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C) and grease a mini muffin tin or use silicone molds.
- In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together buttermilk, eggs, and melted butter until smooth.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Fold in sweet corn kernels and shredded cheddar cheese gently.
- Spoon batter into prepared muffin tin, filling each cup about 2/3 full.
- Bake for 12–15 minutes, or until golden brown and a toothpick comes out clean.
- While baking, mix softened butter and honey until smooth to make honey butter.
- Let poppers cool slightly, then drizzle with honey butter and garnish with herbs if desired.
Notes
- You can use frozen corn instead of fresh—no need to thaw.
- Substitute other cheeses like Monterey Jack or pepper jack for variety.
- Store in an airtight container at room temperature for 1–2 days, or refrigerate up to 4 days.
- Batter can be made ahead and refrigerated overnight.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish, Snack
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 mini popper
- Calories: 150 kcal
- Sugar: 7 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg