Description
Delicious mini cornbread poppers sweetened with honey and served with a creamy honey butter.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup honey
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup shredded cheddar cheese (optional)
- For the honey butter:
- 1/2 cup unsalted butter, softened
- 1/4 cup honey
- 1/2 teaspoon cinnamon (optional)
Instructions
- Preheat your oven to 400°F. Grease a mini muffin tin or line it with mini muffin liners.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar until well combined.
- In another bowl, mix the buttermilk, eggs, melted butter, and honey until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the corn kernels and cheddar cheese if using.
- Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full.
- Bake for 12-15 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- While the cornbread poppers are baking, prepare the honey butter by mixing the softened butter, honey, and cinnamon in a small bowl until smooth and creamy.
- Once the poppers are done, remove them from the oven and let them cool for a few minutes before transferring them to a wire rack. Serve warm with the honey butter.
Notes
- This recipe makes about 24 mini cornbread poppers.
- For a spicy kick, add 1/4 teaspoon cayenne pepper to the batter.
- Try substituting the honey with maple syrup for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 2 poppers
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg