Description
These bite-sized Honey Butter Cornbread Poppers are fluffy, sweet, and buttery mini muffins — perfect for snacking, parties, or serving with chili, soups, and BBQ. A fun twist on classic cornbread with endless sweet or savory variations.
Ingredients
Dry Ingredients:
- 1 cup cornmeal (yellow or white)
- 1 cup all-purpose flour (or ½ whole wheat)
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients:
- 1/2 cup unsalted butter, melted
- 1/4 cup honey
- 1 cup buttermilk
- 2 eggs, room temperature
Optional Add-ins:
- cheddar cheese
- jalapeños
- fresh herbs
Instructions
- Preheat oven to 400°F (200°C). Grease or line a mini muffin tin.
- In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk melted butter, honey, buttermilk, and eggs until smooth.
- Pour wet mixture into dry ingredients. Stir gently until just combined.
- Fill mini muffin cups about ¾ full with batter. Bake 12–15 minutes until golden and a toothpick comes out clean.
- While warm, brush poppers with melted honey butter. Serve immediately.
Notes
- Brush the poppers with honey butter straight from the oven for extra moisture and shine.
- Add-ins like cheddar cheese, jalapeños, or fresh herbs make them customizable.
- Store in an airtight container, refrigerate for 5 days, or freeze up to 3 months.
Nutrition
- Serving Size: 1 popper
- Calories: 120 kcal
- Sugar: 7g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
