Honey Butter Cornbread Poppers

Honey Butter Cornbread Poppers

Author: Chef Elsa Prep Time: 20 min
Cook Time: 18 min Total Time: 38 min
Yield: 48 servings Category: Appetizers Cuisine: Southern Diet: Vegetarian

Description

Description Tender, sweet cornbread poppers glazed with honey butter, perfect for parties and family dinners.

Ingredients

  • 1 ½ cups yellow cornmeal
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk (or 1 cup milk + 1 tbsp white vinegar/lemon juice)
  • ½ cup whole milk
  • 2 large eggs, at room temperature, lightly beaten
  • ½ cup unsalted butter, melted and slightly cooled (for poppers)
  • ½ cup unsalted butter, melted (for glaze)
  • ¼ cup honey (for glaze)
  • ¼ teaspoon salt (for glaze)
  • Optional: ½ teaspoon vanilla extract
  • Optional: Pinch ground cinnamon or nutmeg
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Instructions

  1. Preheat your oven to 400°F (200°C) and prepare mini muffin tins.
  2. In a bowl, whisk together the dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk the wet ingredients: buttermilk, whole milk, and eggs, then add melted butter and vanilla if using.
  4. Combine the wet and dry mixtures gently, folding until just combined.
  5. Spoon the batter into the muffin tins, filling each about two-thirds full.
  6. Bake for 12-18 minutes until golden brown and a skewer comes out clean.
  7. Cool in the tins for 5 minutes, then transfer to a wire rack.
  8. For the glaze, melt butter and mix with honey and salt until glossy.
  9. Brush or dip warm poppers in the glaze, allowing them to absorb the sweetness.
  10. Serve immediately for the best taste.

Notes

  1. Notes
  2. For best results, glaze the poppers while they are still warm. Can be stored at room temperature for 2-3 days.