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Honey Butter Cornbread Poppers recipe
Ben Carraoli

Honey Butter Cornbread Poppers Recipe

I absolutely adore these little golden bites of comfort food, and they’ve become a staple in my kitchen. The combination of classic Southern cornbread with a sweet honey butter glaze is simply irresistible.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10
Course: Dessert
Calories: 85
Ingredients Method

Ingredients
  

  • 1 cup yellow cornmeal: This is the foundation of your cornbread providing that classic texture and flavor.
  • ½ cup all-purpose flour: Using flour alongside cornmeal ensures the poppers have a tender cake-like crumb.
  • ¼ cup granulated sugar: This adds just the right amount of sweetness to the batter itself.
  • 2 teaspoons baking powder: This leavening agent is crucial for giving the poppers their signature puffiness and light texture.
  • ½ teaspoon salt: A little salt enhances all the other flavors and balances the sweetness.
  • ½ cup milk: Whole milk is recommended for a richer taste and more tender result.
  • ¼ cup melted butter: Use real unsalted butter for the best flavor in the batter.
  • 2 tablespoons honey: This adds a subtle floral sweetness that complements the corn.
  • 1 large egg: The egg binds the ingredients together and adds richness.
  • ½ cup corn kernels: You can use fresh frozen, or canned corn. This adds a wonderful pop of texture and sweetness.
  • ¼ cup melted butter for glaze: This forms the rich base of the irresistible topping.
  • 2 tablespoons honey for glaze: Mixed with the butter this creates a perfectly sweet and glossy finish.

Method
 

  1. First, preheat your oven to 375°F (190°C). This ensures the poppers start cooking immediately and rise properly. Generously grease a 24-cup mini muffin tin with butter or non-stick spray to prevent the poppers from sticking and ensure they come out easily.
  2. In a medium-sized mixing bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Use a whisk to mix them together thoroughly. This step ensures that the leavening agent and salt are evenly distributed throughout the batter.
  3. In a separate, larger bowl, whisk together the milk, ¼ cup of melted butter, 2 tablespoons of honey, and the large egg. Continue whisking until the mixture is smooth and well combined. This creates the rich, liquid base for your cornbread batter.
  4. Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together with a spatula just until the flour streaks disappear. Be careful not to overmix. A few lumps are perfectly fine. Finally, gently fold in the corn kernels.
  5. Spoon the batter evenly into the prepared mini muffin tin cups. Fill each cup about three-quarters of the way full. This will give the poppers enough room to rise and form their classic domed tops without overflowing during the baking process.
  6. Place the muffin tin in the preheated oven and bake for 12 to 15 minutes. The poppers are done when they are golden brown and a toothpick inserted into the center of one comes out clean. Keep a close eye on them during the final minutes to prevent overbaking.
  7. While the poppers are baking, prepare the glaze. In a small bowl, whisk together the remaining ¼ cup of melted butter and 2 tablespoons of honey until smooth. As soon as the poppers come out of the oven, brush this warm glaze generously over the tops of each one.