If you love classic Southern comfort food with a modern, bite-sized twist, these Southern-Style Honey Butter Cornbread Poppers will quickly become a favorite. Light, fluffy, and packed with sweet corn and sharp cheddar cheese, these mini cornbread bites are finished with a rich honey butter drizzle that melts into every nook. Perfect for parties, family dinners, potlucks, or cozy weekends, they deliver big flavor in the cutest form.
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Ingredients
For the Cornbread Batter
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk (room temperature)
- 2 large eggs (room temperature)
- ¼ cup unsalted butter, melted
- 1 cup sweet corn kernels (fresh or thawed frozen)
- ½ cup shredded cheddar cheese
For the Honey Butter
- ¼ cup unsalted butter, softened
- ¼ cup honey
Optional Garnish
- Fresh chives or parsley, finely chopped
Instructions for Southern-Style Honey Butter Cornbread Poppers
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Lightly grease a mini muffin tin or line it with silicone liners.
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Step 2: Mix Dry Ingredients
In a large bowl, whisk together:
- Cornmeal
- Flour
- Sugar
- Baking powder
- Salt
Step 3: Mix Wet Ingredients
In a separate bowl, whisk:
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- Buttermilk
- Eggs
- Melted butter
Until smooth and well combined.
Step 4: Combine the Batter
Pour the wet mixture into the dry ingredients. Stir gently until just combined—do not overmix. Fold in the corn kernels and shredded cheddar cheese.
Step 5: Fill the Muffin Tin
Spoon the batter into each cavity, filling about ⅔ full to allow room for rising.
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Step 6: Bake
Bake for 12–15 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.
Step 7: Make the Honey Butter
While the poppers bake, mix softened butter and honey until smooth and creamy.
Step 8: Finish & Serve
Let poppers cool for a few minutes, then remove from the pan. Drizzle generously with honey butter and garnish if desired. Serve warm.
Pro Tips
- Use room-temperature ingredients for a smoother batter
- Avoid overmixing to keep the texture light and fluffy
- Silicone muffin pans make removal effortless
- For extra flavor, use sharp cheddar instead of mild
Why You’ll Love This Recipe
- Bite-sized and perfect for entertaining
- Sweet and savory balance in every popper
- Quick and easy with pantry staples
- Versatile enough for snacks, sides, or brunch
Substitutions & Variations
- Spicy: Add diced jalapeños or a pinch of cayenne
- Extra Cheesy: Mix in Monterey Jack or Colby
- Savory: Add cooked bacon bits or green onions
- Dairy-Free: Use plant-based milk and butter alternatives
Make-Ahead, Storage & Reheating Guide
Make-Ahead
Prepare the batter up to 12 hours in advance and refrigerate until ready to bake.
Storage
- Store cooled poppers in an airtight container
- Refrigerate for up to 3 days
Freezing
- Freeze in a sealed container for up to 2 months
Reheating
- Oven: 350°F (175°C) for 8–10 minutes
- Microwave: 15–20 seconds per popper
Serving Ideas for Southern-Style Honey Butter Cornbread Poppers
- Serve with chili, gumbo, or hearty soups
- Pair with fried chicken or barbecue
- Add to a brunch spread with eggs and bacon
- Offer with jalapeño jelly or whipped honey butter
Nutrition (Per Serving Estimate)
(2 poppers)
- Calories: ~90
- Carbohydrates: 14g
- Protein: 2g
- Fat: 3g
- Saturated Fat: 2g
- Sugar: 4g
- Sodium: 130mg
Frequently Asked Questions
Can I use frozen corn?
Yes, just thaw and drain it well before mixing.
Can these be made in a regular muffin pan?
Absolutely—adjust baking time to 18–20 minutes.
Are these good for parties?
They’re ideal for parties, potlucks, and holiday gatherings.
Can I skip the honey butter?
You can, but it adds the signature Southern sweetness that makes these poppers special.
These Southern-Style Honey Butter Cornbread Poppers deliver classic comfort in a fun, bite-sized form. Fluffy, cheesy, and finished with a golden honey butter drizzle, they’re guaranteed to impress at any table. Once you try them, they’ll become a repeat favorite.
Southern-Style Honey Butter Cornbread Poppers
Equipment
- mini muffin tin
- large mixing bowl
- medium mixing bowl
- Whisk
- rubber spatula
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, melted
- 1 cup sweet corn kernels
- 1/2 cup shredded cheddar cheese
- 1/4 cup unsalted butter, softened
- 1/4 cup honey
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a mini muffin tin or line it with silicone liners.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the buttermilk, eggs, and melted butter until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the corn kernels and shredded cheddar cheese.
- Spoon the batter into the prepared muffin tin, filling each cavity about two-thirds full.
- Bake for 12–15 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.
- While the poppers bake, mix the softened butter and honey together until smooth and creamy.
- Let the poppers cool briefly, then remove from the pan, drizzle with honey butter, garnish if desired, and serve warm.
Notes
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