Description
These Honey Butter Cornbread Poppers are a delightful bite-sized treat combining moist, tender cornbread with sweet, creamy honey butter. Perfectly golden with bursts of corn kernels, these poppers make an ideal side dish for soups and stews or a comforting snack or appetizer. Easy to prepare and bake in under 40 minutes, they bring a perfect balance of sweet and savory to your table.
Ingredients
Scale
Cornbread Poppers
- 1 cup all-purpose flour
- 1 cup yellow cornmeal (stone-ground preferred for texture)
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, lightly beaten
- 1 cup buttermilk
- 1/4 cup vegetable oil (or melted unsalted butter)
- 1/2 cup frozen corn kernels, thawed and drained
Honey Butter
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup honey (local honey recommended)
- 1/4 teaspoon ground cinnamon (optional)
- Pinch of salt
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt for at least 30 seconds to ensure even distribution and proper rising.
- Combine Wet Ingredients: In a separate medium bowl, whisk the egg, buttermilk, and vegetable oil (or melted butter) until smooth and fully incorporated.
- Combine Wet and Dry: Pour the wet ingredients into the dry mixture and gently fold them together with a rubber spatula until just combined. Avoid overmixing; a few flour streaks are fine.
- Add Corn Kernels: Gently fold in the thawed and drained corn kernels, distributing them evenly through the batter.
- Rest Batter: Let the batter rest for 10-15 minutes to allow the cornmeal to absorb liquid, resulting in a thicker, more tender texture. Preheat your oven during this time.
- Preheat Oven: Set your oven to 400°F (200°C).
- Prepare Muffin Tin: Grease a 24-cup mini muffin tin or a 12-cup standard muffin tin thoroughly with cooking spray, melted butter, or use muffin liners.
- Fill Muffin Cups: Use an ice cream scoop or spoon to fill each muffin cup about two-thirds full with the batter.
- Bake: Bake mini muffins for 12-15 minutes, or standard muffins for 18-22 minutes, until a toothpick inserted in the center comes out clean and tops are golden brown.
- Cool Cornbread: Allow the poppers to cool in the muffin tin for a few minutes, then transfer to a wire rack to cool completely.
- Soften Butter: Ensure your butter is softened to room temperature before making the honey butter.
- Make Honey Butter: In a medium bowl, combine softened butter, honey, cinnamon (if using), and salt.
- Whip Honey Butter: Using an electric mixer, whip the butter mixture until light and fluffy, about 2-3 minutes.
- Adjust Flavor: Taste and adjust sweetness or cinnamon according to preference.
- Chill if Desired: For firmer butter, chill in the refrigerator for 30 minutes before serving.
- Serve Warm: The poppers are best served warm, straight from the oven.
- Spread Honey Butter: Generously spread each warm popper with the prepared honey butter.
- Optional Garnish: Sprinkle with flaky sea salt or drizzle with extra honey for added flavor.
- Enjoy: Serve as a side to soups, stews, or chili, or enjoy as a comforting snack or appetizer.
Notes
- Stone-ground cornmeal provides better texture but regular yellow cornmeal works too.
- Do not overmix batter to keep cornbread tender.
- Mini muffin tins yield smaller poppers with shorter baking time; standard tins need longer baking.
- Honey butter can be made ahead and refrigerated.
- Serve warm for best flavor and texture.
