Prep Time 15 mins
Cook Time 18 mins
Rest Time 5 mins
Total Time 38 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Beginner
Cooking Temp: 190  C
Servings: 24
Best Season: All Seasons
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:
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour (sifted)
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 2 tbsp granulated sugar
  • 1 cup buttermilk (room temperature)
  • 2 large eggs (room temperature)
  • 0.25 cup unsalted butter (melted)
  • 1 cup corn kernels (fresh or thawed from frozen)
    • For the Honey Butter Glaze:
  • 0.25 cup unsalted butter
  • 2 tbsp honey
  • Pinch of salt
Instructions
    Preheat and Prepare Your Equipment
  1. 1
    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.
    2. Make the Dry Mix
  2. 2
    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.
    3. Mix the Wet Ingredients
  3. 3
    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.
    4. Add the Corn Kernels
  4. 4
    Gently fold in the corn kernels using a spatula. They add sweetness and texture to the poppers.
    5. Fill and Bake
  5. 5
    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.
    6. Prepare the Honey Butter Glaze
  6. 6
    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.
    7. Glaze and Serve
  7. 7
    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.

Keywords: quick, kid-friendly, easy appetizers, honey butter, cornbread snacks
Read it online: https://petitepanini.com/recipe/honey-butter-cornbread-poppers/