Description
Tender, sweet cornbread poppers glazed with honey butter, perfect for parties and family dinners.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 400°F (200°C) and prepare mini muffin tins.
- In a bowl, whisk together the dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the wet ingredients: buttermilk, whole milk, and eggs, then add melted butter and vanilla if using.
- Combine the wet and dry mixtures gently, folding until just combined.
- Spoon the batter into the muffin tins, filling each about two-thirds full.
- Bake for 12-18 minutes until golden brown and a skewer comes out clean.
- Cool in the tins for 5 minutes, then transfer to a wire rack.
- For the glaze, melt butter and mix with honey and salt until glossy.
- Brush or dip warm poppers in the glaze, allowing them to absorb the sweetness.
- Serve immediately for the best taste.
Notes
For best results, glaze the poppers while they are still warm. Can be stored at room temperature for 2-3 days.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 3 mini poppers
- Calories: 120
- Sugar: 8g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: honey cornbread, southern cornbread, cornbread poppers, party snacks, sweet cornbread