Total Time: 22 minutes | Yield: 24 mini cornbread poppers
Golden on the outside, fluffy on the inside, and drizzled with warm honey butter—these Southern Honey Butter Cornbread Poppers are a sweet-and-savory delight. Perfect as an appetizer, side dish, or snack, they shine at potlucks, brunches, or as a comforting addition to your favorite meals. Paired with chili, fried chicken, or a crisp salad, they’re guaranteed crowd-pleasers!
Ingredients
For the Cornbread Batter:
1 cup yellow cornmeal
½ cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
2 large eggs
¼ cup unsalted butter, melted
½ cup fresh or frozen corn kernels (optional but recommended)
For the Honey Butter Topping:
¼ cup unsalted butter, melted
2 tablespoons honey
Pinch of flaky sea salt
Garnish (Optional but Worth It):
Fresh chives, finely chopped
Instructions
- Preheat the Oven: Preheat to 400°F (200°C). Grease a mini muffin tin with butter or non-stick spray.
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, whisk together the buttermilk, eggs, and melted butter.
- Combine Batter: Gently fold the wet ingredients into the dry mixture until just combined. Stir in corn kernels, if using.
- Fill the Tin: Spoon or scoop batter into the mini muffin cups, filling each nearly to the top.
- Bake: Bake for 12–15 minutes, until golden and a toothpick inserted comes out clean.
- Make the Honey Butter: While baking, melt butter and stir in honey and sea salt until smooth.
- Glaze and Garnish: Brush the warm poppers generously with honey butter. Sprinkle with chopped chives if desired.
- Serve: Let cool slightly, then remove from the tin and serve warm!
Notes
For Extra Flavor: Add ¼ cup shredded sharp cheddar or minced jalapeños to the batter.
Make It Sweeter: Increase sugar to 2 tbsp and add a splash of vanilla extract.
No Buttermilk? Substitute with 1 cup milk + 1 tbsp lemon juice or white vinegar (let sit 5 min before using).
Make Ahead Tip: These poppers reheat well. Store in an airtight container and reheat in a low oven before serving.
Southern Honey Butter Cornbread Poppers
- Total Time: 22 minutes
- Yield: 24 mini cornbread poppers 1x
Description
Golden on the outside, fluffy on the inside, and drizzled with warm honey butter—these Southern Honey Butter Cornbread Poppers are a sweet-and-savory delight. Perfect as an appetizer, side dish, or snack, they shine at potlucks, brunches, or as a comforting addition to your favorite meals. Paired with chili, fried chicken, or a crisp salad, they’re guaranteed crowd-pleasers
Ingredients
For the Cornbread Batter:
1 cup yellow cornmeal
½ cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
2 large eggs
¼ cup unsalted butter, melted
½ cup fresh or frozen corn kernels (optional but recommended)
For the Honey Butter Topping:
¼ cup unsalted butter, melted
2 tablespoons honey
Pinch of flaky sea salt
Garnish (Optional but Worth It):
Fresh chives, finely chopped
Instructions
- Preheat the Oven: Preheat to 400°F (200°C). Grease a mini muffin tin with butter or non-stick spray.
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, whisk together the buttermilk, eggs, and melted butter.
- Combine Batter: Gently fold the wet ingredients into the dry mixture until just combined. Stir in corn kernels, if using.
- Fill the Tin: Spoon or scoop batter into the mini muffin cups, filling each nearly to the top.
- Bake: Bake for 12–15 minutes, until golden and a toothpick inserted comes out clean.
- Make the Honey Butter: While baking, melt butter and stir in honey and sea salt until smooth.
- Glaze and Garnish: Brush the warm poppers generously with
Notes
For Extra Flavor: Add ¼ cup shredded sharp cheddar or minced jalapeños to the batter.
Make It Sweeter: Increase sugar to 2 tbsp and add a splash of vanilla extract.
No Buttermilk? Substitute with 1 cup milk + 1 tbsp lemon juice or white vinegar (let sit 5 min before using).
Make Ahead Tip: These poppers reheat well. Store in an airtight container and reheat in a low oven before serving.
- Prep Time: 22 minutes
Nutrition
- Calories: 85
- Protein: 2g
FAQs
Can I make these in a regular muffin tin? Yes, just increase the bake time to 18–20 minutes and fill each cup about ¾ full.
Can I freeze them? Absolutely. Freeze after baking, then warm in a 300°F (150°C) oven for 10–12 minutes.
What can I serve these with? They’re fantastic with barbecue, soups, stews, or as a brunch side with eggs and sausage.
Can I make them dairy-free? Yes! Use plant-based butter and non-dairy milk (add lemon juice to mimic buttermilk).
Are they gluten-free? They can be if you swap the all-purpose flour with a 1:1 gluten-free baking blend.