Southern-Style Honey Butter Cornbread Poppers You'll Love
Enjoy these Southern-Style Honey Butter Cornbread Poppers, a bite-sized treat blending sweet corn and cheddar cheese, topped with creamy honey butter.
Equipment
- Mini muffin tin
- - Mixing bowls
- Whisk
Ingredients
For the Batter
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter (melted)
For the Mix-Ins
- 1 cup sweet corn kernels
- 1 cup shredded cheddar cheese
For the Toppings
- 1/4 cup honey
- 1/4 cup softened unsalted butter
Instructions
How to Make Southern-Style Honey Butter Cornbread Poppers
- Preheat your oven to 400°F (200°C) and grease a mini muffin tin generously.
- Whisk together cornmeal, flour, sugar, baking powder, and salt in a mixing bowl until well combined.
- Mix buttermilk, eggs, and melted butter in another bowl until smooth.
- Combine the wet mixture with the dry ingredients, stirring gently until just mixed.
- Fold in sweet corn kernels and shredded cheddar cheese.
- Spoon the batter into the mini muffin tin, filling each cup about two-thirds full.
- Bake for 12-15 minutes or until golden brown; a toothpick inserted in the center should come out clean.
- Prepare honey butter by mixing softened butter with honey in a small bowl until creamy.
- Cool the poppers slightly before drizzling with honey butter.
Notes
Use fresh corn kernels and high-quality cheddar cheese for the best flavor. Avoid overmixing for a tender texture, and store leftovers in an airtight container.