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–+ servings
Southern-Style Honey Butter Cornbread Poppers

Southern-Style Honey Butter Cornbread Poppers to Savor

These Southern-Style Honey Butter Cornbread Poppers blend sweet and savory flavors in a delightful snack perfect for gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 24 poppers
Course: Appetizers
Cuisine: Southern
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • ¼ cup melted butter plus extra for greasing
  • ¼ cup honey
  • 1 cup corn kernels fresh, canned, or frozen
  • ¼ cup chopped jalapeños optional
For the Honey Butter Topping
  • ½ cup softened butter
  • ¼ cup honey

Equipment

  • mini muffin tin

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and grease a mini muffin tin.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. In another bowl, mix the buttermilk, eggs, melted butter, and honey until smooth.
  4. Pour the wet ingredients into the dry mixture, stirring gently until just combined.
  5. Fold in the corn kernels and jalapeños if using.
  6. Spoon the batter into the muffin tin, filling each cup about ¾ full.
  7. Bake for 20-25 minutes until golden brown; a toothpick should come out clean.
  8. Cool in the tin for 5-10 minutes before transferring to a wire rack.
  9. Mix the softened butter and honey until well combined for the topping.
  10. Drizzle the honey butter over warm cornbread poppers before serving.

Nutrition

Serving: 1popperCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

For best results, use room temperature ingredients and do not over-mix the batter. Leftover poppers can be stored in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.

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