Southern-Style Honey Butter Cornbread Poppers
These Southern-Style Honey Butter Cornbread Poppers are mini bites of golden, fluffy cornbread with a sweet honey butter glaze — perfect for parties, sides, or snacks with a Southern twist.
Equipment
- Mixing Bowls
- Whisk or Hand Mixer
- Mini Muffin Tin
- Pastry Brush
- Measuring Cups and Spoons
Ingredients
Cornbread Batter
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup milk whole or buttermilk preferred
- 1/4 cup unsalted butter melted
- 2 tbsp honey
Optional Add-ins
- 1/4 cup shredded cheddar cheese
- diced jalapeños
- cooked bacon bits
Honey Butter Glaze
- 3 tbsp softened butter
- 1 1/2 tbsp honey
Instructions
- Preheat oven to 400°F (200°C) and grease a mini muffin tin.
- In a bowl, whisk together cornmeal, flour, baking powder, and salt.
- In another bowl, beat eggs, then stir in milk, melted butter, and honey.
- Combine wet and dry ingredients until just mixed. Add optional mix-ins if desired.
- Fill muffin tin 3/4 full and bake 12–15 minutes until golden brown. Cool 5 minutes in tin.
- Mix softened butter and honey to create glaze. Brush over warm poppers.
- Serve warm as a side or snack. Garnish with herbs or flaky salt if desired.
Notes
Customize with herbs, cheese, or spices. Store in an airtight container for up to 3 days, or freeze. Reheat in oven to regain crispiness.