Southern-Style Honey Butter Cornbread Poppers
These Southern-style honey butter cornbread poppers are fluffy, cheesy, and packed with sweet corn flavor. Baked in mini muffin form and finished with a rich honey butter drizzle, they’re the perfect bite-sized appetizer or side dish for parties, potlucks, and comfort-food meals.
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
Best served warm for maximum flavor. Avoid overmixing the batter to keep the texture light and fluffy. You can adjust sweetness by reducing sugar or add jalapeños or bacon for a savory twist.