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.
Equipment
- Mixing bowl
- muffin tin
Ingredients
Dry Ingredients
- 1 cup cornmeal gives the classic cornbread texture
- 1 cup all-purpose flour helps create a fluffy and soft texture
- ¼ cup granulated sugar adds sweetness to balance the savory flavors
- 1 tablespoon baking powder for lift and fluffiness
- ½ teaspoon salt enhances the flavors
Wet Ingredients
- 1 cup buttermilk provides moisture and tang
- 2 large eggs binds the ingredients together
- ¼ cup unsalted butter, melted adds richness to the batter
Add-ins
- 1 cup sweet corn kernels (fresh or frozen) adds texture and natural sweetness
- ½ cup shredded cheddar cheese for color and cheesy goodness
Toppings
- ¼ cup honey for drizzling over the poppers for a sweet finish
- ¼ cup unsalted butter, softened for the honey butter
- Fresh chives or parsley for garnish optional
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin.
- In a mixing bowl, combine all the dry ingredients and whisk together.
- In another bowl, mix the wet ingredients until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the corn and cheese.
- Spoon the batter into the muffin tin, filling each cup about ⅔ full.
- Bake for 15-20 minutes or until golden and a toothpick comes out clean.
- While the poppers bake, mix the softened butter and honey for the honey butter.
- Once baked, drizzle the honey butter over the warm poppers and garnish with chives or parsley if desired.
Notes
Store any leftovers in an airtight container for up to 3 days. Reheat in the oven for best results.