Honey Butter Cornbread Poppers Recipe

Introduction

These Honey Butter Cornbread Poppers are bite-sized treats bursting with sweet and buttery flavor. Perfect as a snack or a side, they combine tender cornbread texture with a hint of honey for a delightful bite every time.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, melted
• 1/4 cup honey
• 1 cup buttermilk
• 2 eggs

Instructions

1. Step 1: Preheat the oven to 400°F (200°C) and grease a mini muffin tin thoroughly to prevent sticking.
2. Step 2: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. Step 3: In a separate bowl, mix the melted butter, honey, buttermilk, and eggs until smooth.
4. Step 4: Pour the wet ingredients into the dry and stir gently until just combined; avoid overmixing for tender poppers.
5. Step 5: Spoon the batter into the mini muffin tin, filling each cup about three-quarters full to allow room for rising.
6. Step 6: Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
7. Step 7: Let the cornbread poppers cool slightly in the tin before removing and serving warm.

Tips & Variations

• For extra flavor, try adding a teaspoon of cinnamon or a handful of finely chopped jalapeños to the batter.
• Swap half the all-purpose flour for whole wheat flour for a nuttier taste and added texture.
• Use maple syrup instead of honey for a different sweet dimension.
• Serve with a pat of extra honey butter on top for a rich presentation.

Storage

Store leftover cornbread poppers in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze in a sealed bag for up to 3 months. Reheat gently in a microwave or oven until warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these poppers dairy-free?

Yes, substitute the butter with a plant-based alternative and use a dairy-free milk mixed with a tablespoon of vinegar or lemon juice to replace buttermilk.

What can I use instead of a mini muffin tin?

If you don’t have a mini muffin tin, a regular muffin tin or even a mini cake pan can work. Just adjust the baking time accordingly, checking for doneness with a toothpick.

Honey Butter Cornbread Poppers Recipe

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4.4 from 87 reviews

These Honey Butter Cornbread Poppers are delightful bite-sized treats combining the sweetness of honey and the rich flavor of butter with moist cornbread. Perfect as a snack or a side dish, they bake up golden and tender with a slightly crisp top, making them a crowd-pleaser for any occasion.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 12-15 minutes
• Total Time: 22-25 minutes
• Yield: 24 mini cornbread poppers 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

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Dry Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 1/2 cup butter, melted
• 1/4 cup honey
• 1 cup buttermilk
• 2 eggs

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 400°F (200°C) and grease a mini muffin tin to prevent sticking and ensure easy removal of the poppers after baking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt to evenly distribute all dry components and provide the base of the batter.
3. Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, honey, buttermilk, and eggs. This mixture adds moisture, sweetness, and richness to the batter.
4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with dry ingredients and stir until the batter is just combined. Avoid overmixing to keep the cornbread tender and light.
5. Fill Muffin Tin: Using a spoon, fill each cup of the mini muffin tin about 3/4 full with the batter, allowing space for rising during baking.
6. Bake: Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted into the center of a popper comes out clean, indicating doneness.
7. Cool and Serve: Remove the poppers from the oven and let them cool slightly in the pan before serving warm for the best flavor and texture.

Notes

• Do not overmix the batter; a few lumps are okay to ensure a tender texture.
• You can substitute buttermilk with regular milk plus 1 tablespoon of lemon juice or vinegar if buttermilk is unavailable.
• For extra flavor, consider adding a pinch of cayenne pepper or chopped jalapeños to the batter for a spicy kick.
• Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
• Reheat poppers in a toaster oven or conventional oven to restore their crispness.

Keywords: Honey Butter Cornbread Poppers, Cornbread Bites, Snack, Mini Cornbread, Sweet Cornbread