Southern-Style Honey Butter Cornbread Poppers Recipe – Little golden bites of comfort

Introduction

The kitchen smelled like warm butter and late-summer corn as I pulled a tray of Southern-Style Honey Butter Cornbread Poppers from the oven. Right away the tops browned into tiny domes and the house filled with that cozy, nostalgic aroma. This always takes me back to Sunday dinners. Also, if you like honey-butter flavors, I often pair them with a savory weeknight main like one-pan honey butter garlic chicken rice for a simple, satisfying meal.

Why You’ll Love This

• Quick to make and fun to nibble.
• Kid-approved sweet-salty bite with melty cheese.
• Budget-friendly pantry staples.
• Great for parties or weeknight sides.

Also, these poppers keep well so you can make a batch ahead.

Quick Recipe Snapshot

• Servings: about 24 mini poppers
• Prep time: 15 minutes
• Cook time: 12–15 minutes
• Total time: 30 minutes
• Skill level: Easy
• Taste: savory + buttery with a honeyed finish

Warmly: you’ll feel confident making these even on a busy evening.

Ingredients You’ll Need

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 cup sweet corn kernels (fresh or frozen)
• 1/2 cup shredded cheddar cheese
• 1/4 cup honey (for drizzling)
• 1/4 cup unsalted butter (softened for honey butter)

Chef notes:

• Use fresh corn for bright sweetness.
• Frozen corn works fine — thaw and drain.
• Unsalted butter helps control salt.
• Buttermilk adds tang and tenderness.

Also, for more buttery-sweet inspiration check this apple butter cake tip I use for texture.

How to Make It

1. First, preheat your oven to 400°F (200°C) and grease a mini muffin tin. Warm metal gives crisp edges.
2. Then, in a large bowl whisk cornmeal, flour, sugar, baking powder, and salt until even. You’ll smell the grainy sweet cornmeal—good sign.
3. Next, in another bowl whisk buttermilk, eggs, and melted butter until smooth and glossy.
4. Pour the wet into the dry and stir gently until just combined; don’t overmix. The batter should be lumpy and thick.
5. Fold in corn kernels and shredded cheddar cheese so you get pockets of sweet and melty.
6. Scoop batter into each mini cup about two-thirds full; the batter will mound slightly.
7. Bake 12–15 minutes until tops are golden and edges turn slightly crisp; a toothpick should come out clean.
8. Meanwhile, mix the softened butter and honey until smooth for the honey butter drizzle.
9. Finally, let poppers cool a few minutes, then spoon or brush honey butter over the warm tops. Serve while still slightly warm.

Also, listen for a quiet firming of the poppers and watch for golden edges—that’s done.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use thawed frozen corn to skip cutting fresh cobs.
2. Common mistake + fix: If poppers sink, you overmixed; gently fold next time and don’t overfill tins.
3. Simple variation: Add a pinch of smoked paprika or chopped chives for a savory lift.

Also, for a smoky side idea, try pairing with bacon-wrapped smokies with brown sugar and butter.

Serving Ideas

• Weeknight dinner: Serve alongside roasted chicken and a green salad.
• Brunch: Offer with scrambled eggs and fruit for a sweet-savory spread.
• Holiday: Place on a platter with honey butter for guests to grab.
• Party snack: Stack on a board with pickles and charcuterie.

Also garnish with a sprinkle of chopped chives or a light dusting of smoked paprika.

Additionally, for a sweet finish consider a dessert like Amish peanut butter cream pie after these poppers.

Storing & Leftovers

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Freeze baked poppers in a single layer, then bag for up to 1 month.
• Reheat: Warm in a 350°F oven 6–8 minutes to keep edges crisp.

Leftover idea: Split and use as mini cornbread sandwiches with ham and mustard.

FAQs

Q: Can I make these ahead?
A: Yes — bake, cool, and refrigerate. Reheat just before serving to freshen the crust.

Q: What can I substitute for buttermilk?
A: Mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit 5 minutes; it works well.

Q: How do I know when they’re done?
A: Tops are golden and a toothpick comes out clean; they’ll feel springy when pressed.

Q: Can I freeze Southern-Style Honey Butter Cornbread Poppers?
A: Yes, freeze baked poppers for up to a month and reheat in the oven; the texture holds up nicely.

Also, try folding in a few jalapeño slices for a spicy twist.

Final Thoughts

I make these Southern-Style Honey Butter Cornbread Poppers whenever I want a warm, friendly bite that reminds me of family meals. Please tweak the cheese, honey amount, or spices to suit your palate — cooking should be personal and joyful. I hope these little poppers find a place on your table; they’re simple, comforting, and just the right kind of sweet-salty home cooking — Southern-Style Honey Butter Cornbread Poppers

Conclusion

For a classic honey-butter cornbread reference, I like this take on Honey Butter Cornbread – The Comfort of Cooking, which inspired some drizzle ideas. Also, if you want a close variation, see this version at Southern Style Honey Butter Cornbread Poppers – Yeyfood.com.

Southern-Style Honey Butter Cornbread Poppers

Little golden bites of comfort that are quick to make, kid-approved, and perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 24 mini poppers

Course: Side Dish, Snack

Cuisine: Southern

Calories: 120

Ingredients Method Notes

Ingredients

  

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
• 2 large eggs
• 1/4 cup unsalted butter, melted

Add-ins

• 1 cup sweet corn kernels (fresh or frozen)
• 1/2 cup shredded cheddar cheese

Honey Butter Drizzle

• 1/4 cup honey (for drizzling)
• 1/4 cup unsalted butter (softened for honey butter)

Method

 

Preparation

1. Preheat your oven to 400°F (200°C) and grease a mini muffin tin.
2. In a large bowl, whisk cornmeal, flour, sugar, baking powder, and salt until well combined.
3. In another bowl, whisk buttermilk, eggs, and melted butter until smooth and glossy.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
5. Fold in the corn kernels and shredded cheddar cheese.
6. Scoop batter into each mini muffin cup about two-thirds full.

Baking

1. Bake for 12–15 minutes until the tops are golden and a toothpick comes out clean.
2. While the poppers bake, mix the softened butter and honey until smooth.
3. Once baked, let the poppers cool for a few minutes, then spoon or brush honey butter over the tops.

Notes

Use fresh corn for the best flavor. Can substitute buttermilk with milk and lemon juice or vinegar. These poppers can be stored in the fridge for up to 3-4 days or frozen for up to 1 month.