Southern-Style Honey Butter Cornbread Poppers
These delightful Southern-style cornbread poppers are sweet and savory little bites, perfect for any gathering. Coated in honey butter for added richness, they make for a comforting side dish or a delightful treat.
Equipment
- 1 mixing bowls
- 1 whisk
- 1 measuring cups and spoons
- 1 muffin tin
- 1 baking brush
- 1 oven
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 1 large egg
- ¼ cup unsalted butter, melted
- ½ cup honey divided
- ¼ cup unsalted butter, softened for honey butter
Instructions
- Preheat your oven to 400°F (200°C). Grease or line your muffin tin.
- In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, combine the buttermilk, egg, and melted butter. Mix until well blended.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Divide the batter evenly among the muffin tin, filling each cup about three-quarters full.
- Bake in the preheated oven for 15-20 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- While the poppers are baking, prepare the honey butter. In a small bowl, mix the softened butter with ¼ cup honey until well combined.
- Once the cornbread poppers are done, remove them from the oven and allow them to cool for a few minutes.
- Brush the tops of the warm poppers with the honey butter mixture, ensuring each popper is well coated.
- Drizzle any remaining honey over the top for an extra touch of sweetness.
Notes
For a spicier kick, you can add a pinch of cayenne pepper to the dry ingredients.
Serve warm for the best flavor and texture. These are great on their own or paired with chili or soup.
Store any leftovers in an airtight container for up to 3 days. Reheat in the oven before serving.