Southern-Style Honey Butter Cornbread Poppers
These Southern-Style Honey Butter Cornbread Poppers are irresistibly fluffy, perfectly sweet, and loaded with fresh corn and cheddar cheese. Drizzled with creamy honey butter, these mini cornbread bites make the perfect snack, appetizer, or side dish for any meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 mini poppers 1x
- Category: Appetizer, Side Dish, Snack
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cornmeal – gives the classic cornbread texture
- 1 cup all-purpose flour – helps create a fluffy and soft texture
- 1/4 cup granulated sugar – adds sweetness to balance the savory flavors
- 1 tablespoon baking powder – for lift and fluffiness
- 1/2 teaspoon salt – enhances the flavors
- 1 cup buttermilk – provides moisture and tang
- 2 large eggs – binds the ingredients together
- 1/4 cup unsalted butter, melted – adds richness to the batter
- 1 cup sweet corn kernels (fresh or frozen) – adds texture and natural sweetness
- 1/2 cup shredded cheddar cheese – for color and cheesy goodness
- 1/4 cup honey – for drizzling over the poppers for a sweet finish
- 1/4 cup unsalted butter, softened – for the honey butter
- Fresh chives or parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and grease a mini muffin tin or use silicone molds for easy removal.
- Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Whisk until well combined.
- Mix Wet Ingredients: In another bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix!
- Fold in Corn and Cheese: Gently fold in the sweet corn kernels and shredded cheddar cheese, adding a beautiful yellow and orange hue to your batter.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake: Bake for 12-15 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Make Honey Butter: While the poppers are baking, prepare the honey butter by mixing the softened butter and honey together until creamy and smooth.
- Serve: Once the poppers are done, let them cool slightly before removing them from the tin. Drizzle with the honey butter and garnish with fresh chives or parsley for a pop of green! Serve warm and enjoy.
Notes
- Corn Variations: You can use frozen corn kernels if fresh corn isn’t available.
- Cheese Options: Feel free to use other types of cheese like Monterey Jack or pepper jack for a different flavor profile.
- Storage: These cornbread poppers can be stored in an airtight container at room temperature for 1-2 days, or refrigerated for up to 4 days.
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