Southern-Style Honey Butter Cornbread Poppers Recipe

Introduction

These Southern-Style Honey Butter Cornbread Poppers are a delightful bite-sized twist on classic cornbread. They’re sweet, moist, and perfectly golden, with a luscious honey butter drizzle that makes them irresistible. Perfect for snacks, sides, or party appetizers.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup unsalted butter, melted
• 2 tablespoons honey
• 1 large egg
• 1 teaspoon vanilla extract
• Additional melted butter and honey for drizzling

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and grease a mini muffin tin thoroughly to prevent sticking.
2. Step 2: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. Step 3: In a separate bowl, whisk the buttermilk, melted butter, honey, egg, and vanilla extract until smooth.
4. Step 4: Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the poppers tender.
5. Step 5: Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full for perfect size and rise.
6. Step 6: Bake for 10 to 12 minutes, or until the poppers are golden brown and a toothpick inserted in the center comes out clean.
7. Step 7: Allow the cornbread poppers to cool slightly, then drizzle generously with melted butter and honey before serving.

Tips & Variations

• For a spicier kick, add a pinch of cayenne pepper or chopped jalapeños to the batter.
• Use maple syrup instead of honey for a different but equally delicious sweetness.
• Make sure not to overmix the batter; a few lumps are okay to keep the texture light and fluffy.
• Try adding some shredded cheddar cheese for a savory variation.

Storage

Store leftover cornbread poppers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the oven at 350°F (175°C) for about 5-7 minutes to restore their crispness and warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cornbread poppers without buttermilk?

Yes, you can substitute buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using to mimic the tanginess of buttermilk.

Can I use a regular muffin tin instead of a mini one?

Absolutely. Just expect the baking time to increase to about 15-18 minutes. Keep an eye on them and test with a toothpick to ensure they’re cooked through.

Southern-Style Honey Butter Cornbread Poppers Recipe

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★★★★★

4.7 from 132 reviews

These Southern-Style Honey Butter Cornbread Poppers are bite-sized, golden mini muffins that combine the sweet richness of honey and butter with classic cornbread flavor. Perfect as a snack, side dish, or party appetizer, they are delightfully moist with a tender crumb and a luscious honey butter drizzle to finish.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 24 mini cornbread poppers 1x
• Category: Snack
• Method: Baking
• Cuisine: Southern American

Ingredients

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Dry Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup buttermilk
• 1/4 cup unsalted butter, melted
• 2 tablespoons honey
• 1 large egg
• 1 teaspoon vanilla extract

Topping

• Additional melted butter for drizzling
• Additional honey for drizzling

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and grease a mini muffin tin to prevent the cornbread poppers from sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
3. Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, melted butter, honey, egg, and vanilla extract until smooth and fully blended.
4. Combine Wet and Dry: Gradually pour the wet mixture into the dry ingredients, gently stirring until just combined. Be careful not to overmix to keep the batter light and tender.
5. Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about ¾ full to allow room for rising.
6. Bake: Bake in the preheated oven for 10 to 12 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Cool and Drizzle: Allow the cornbread poppers to cool slightly in the pan. Then, drizzle additional melted butter and honey over the top for an extra touch of sweetness and moisture before serving.

Notes

• Use fresh baking powder to ensure the poppers rise properly and are light in texture.
• Don’t overmix the batter to avoid dense cornbread poppers.
• For a dairy-free option, substitute buttermilk with almond milk mixed with 1 tablespoon lemon juice and use a vegan butter alternative.
• The mini muffin tin allows for perfectly portioned bite-sized poppers, ideal for parties or snacks.
• Store leftover cornbread poppers in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Keywords: cornbread, honey butter, southern style, mini muffins, snack, party appetizer