Description
Bite-sized cornbread poppers baked until golden, then brushed with sweet honey butter for a soft, moist, and flavorful treat. Perfect as a side dish, snack, or party appetizer.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 2 tbsp honey
- 2 tbsp unsalted butter, softened (for topping)
- 2 tbsp honey (for topping)
Instructions
- Preheat oven to 375°F (190°C). Grease a mini muffin pan.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together buttermilk, eggs, melted butter, and honey.
- Pour wet ingredients into dry ingredients and stir until just combined (do not overmix).
- Divide batter evenly among mini muffin cups, filling about 3/4 full.
- Bake for 12–15 minutes, or until golden and a toothpick comes out clean.
- In a small bowl, mix softened butter with honey. Brush warm cornbread poppers with honey butter.
- Serve warm.
Notes
- Best served fresh out of the oven while warm.
- For a savory twist, add shredded cheese or jalapeños to the batter.
- Store leftovers in an airtight container for up to 3 days; reheat before serving.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Side Dish, Appetizer
- Method: Baking
- Cuisine: American