There’s something comforting about cornbread. Maybe it’s the crumbly texture, the buttery taste, or the warm golden color. But imagine turning that comfort into a bite-sized treat that’s perfect for sharing. That’s exactly what Honey Butter Cornbread Poppers are—soft, moist, golden cornbread bites topped with a glossy honey butter glaze. They’re easy to make, easy to eat, and impossible to resist.
Whether you’re hosting a brunch, looking for a new side dish, or just want a snack that makes you smile, Honey Butter Cornbread Poppers are a perfect choice. Below is everything you need to know about making them—from ingredients and prep steps to tips, variations, and serving ideas.
Why You’ll Love Honey Butter Cornbread Poppers
- Bite-sized and fun to eat
- Sweet, buttery, and savory all in one
- Perfect for parties, brunches, and holiday dinners
- Easy to make with basic ingredients
- Customizable with cheese, bacon, jalapeños, and more
What Are Honey Butter Cornbread Poppers?
Honey Butter Cornbread Poppers are mini cornbread muffins made with real corn kernels and topped with a honey-butter glaze while they’re still warm. The result is a lightly sweet, buttery, golden bite that melts in your mouth. The outside has a slight crispness, while the inside stays moist and tender.
They’re ideal for any occasion. Serve them as appetizers, side dishes, or finger foods at potlucks. Because they’re made in a mini muffin pan, they’re quick to bake and easy to serve.
Ingredients for Honey Butter Cornbread Poppers
For the cornbread batter:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 cup corn kernels (fresh, canned, or thawed frozen corn)
For the honey butter glaze:
- ¼ cup unsalted butter
- 2 tablespoons honey
- Pinch of salt
How to Make Honey Butter Cornbread Poppers
- Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin with butter or cooking spray.
- In a large bowl, mix together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, beat the eggs, then whisk in the buttermilk and melted butter.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix.
- Fold in the corn kernels until evenly distributed.
- Use a spoon or mini cookie scoop to fill each muffin cup about ¾ full.
- Bake for 15–18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- While the poppers are baking, melt the butter for the glaze in a small saucepan over low heat. Stir in the honey and a pinch of salt until smooth. Keep warm.
- When the poppers are done, let them cool in the pan for 5 minutes. Then transfer to a wire rack.
- Brush the tops generously with the honey butter glaze while they’re still warm.
- Serve warm or at room temperature.
Serving Suggestions
- Serve warm with extra honey butter on the side
- Pair with chili, stew, or soup as a cozy side dish
- Add to a holiday dinner spread instead of traditional rolls
- Place in a basket lined with a cloth napkin for brunch
- Make them part of a picnic or potluck spread
Tips for Perfect Honey Butter Cornbread Poppers
- Don’t overmix the batter—this keeps the poppers light and tender.
- Use fresh corn for extra sweetness and texture, but canned or frozen works well too.
- Grease your mini muffin pan well to avoid sticking.
- Glaze the poppers while they’re still warm so the honey butter melts into them.
- If you want a stronger honey flavor, drizzle a little extra honey on top before serving.
Variations
Cheddar Jalapeño Poppers
Add ½ cup shredded cheddar cheese and 1 chopped jalapeño to the batter for a spicy, cheesy twist.
Bacon Cornbread Poppers
Fold in ⅓ cup cooked, chopped bacon for a smoky, savory version.
Maple Butter Glaze
Swap honey for maple syrup in the glaze for a richer, autumn-style flavor.
Sweet Corn Poppers with Cinnamon Honey
Add ½ teaspoon cinnamon to the glaze for a warm, spiced flavor.
Mini Corn Dog Style
Place a small piece of hot dog or sausage in the center of each popper before baking.
Storage and Reheating
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days.
- Reheat in a 325°F (160°C) oven for 5–7 minutes to restore crispness.
- Freeze for up to 2 months. Reheat straight from frozen in the oven.
Why You Should Try Honey Butter Cornbread Poppers
Honey Butter Cornbread Poppers are more than just a fun twist on traditional cornbread—they’re an addictive, crowd-friendly treat that fits any meal or event. With their soft interior, crisp edges, and sweet buttery topping, they offer a satisfying balance of flavors and textures.
Honey Butter Cornbread Poppers
Description
These Honey Butter Cornbread Poppers are the perfect bite-sized treat—crispy on the outside, fluffy on the inside, and bursting with sweet honey butter flavor. Ideal for parties, picnics, or snacking, they’re an easy crowd-pleaser you’ll want to make all year round.
Ingredients
For the Cornbread Batter:
For the Honey Butter Glaze:
Instructions
Preheat and Prepare Your Equipment
- Preheat your oven to 190°C (375°F). Grease a mini muffin tin generously with butter or nonstick spray. This ensures a golden, crisp crust and easy release.
Make the Dry Mix
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar. Make sure everything is evenly combined for consistent texture in every bite.
Mix the Wet Ingredients
- In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth. Gradually pour the wet mixture into the dry ingredients, stirring until just combined. Do not overmix—a few lumps are okay.
Add the Corn Kernels
- Gently fold in the corn kernels using a spatula. They add sweetness and texture to the poppers.
Fill and Bake
- Using a spoon or small scoop, fill each mini muffin cavity about 3/4 full. Bake in the preheated oven for 15–18 minutes, or until the tops are golden and a toothpick inserted comes out clean.
Prepare the Honey Butter Glaze
- While the poppers are baking, melt butter in a small saucepan over low heat. Stir in the honey and a pinch of salt. Keep warm.
Glaze and Serve
- Once baked, remove the poppers and let them cool in the pan for 5 minutes. Then transfer them to a wire rack. While still warm, brush the tops generously with honey butter glaze. Serve immediately or at room temperature.
Note
Storage: Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Reheat in a low oven before serving.
Freezer-Friendly: Freeze cooled poppers for up to 2 months. Wrap tightly and reheat in the oven.
Variations: Add shredded cheddar, jalapeños, or crumbled bacon to the batter for a savory twist.
Buttermilk Substitute: Mix 1 cup milk with 1 tbsp lemon juice or vinegar. Let sit for 10 minutes.
