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Delicious Cornbread Poppers ready to serve as a tasty snack.

Southern-Style Honey Butter Cornbread Poppers

Little golden bites of comfort that are quick to make, kid-approved, and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.