Hey y'all! If you're craving a sweet and savory treat that's bound to fly off the platter, this Honey Butter Cornbread Poppers Recipe hits the mark every time. These bite-sized delights pack the classic comfort of tender cornbread with the extra decadence of gooey honey butter—making them perfect for gatherings, family meals, or even as an anytime snack. Let's get cooking and pop some joy into your day!
Why You'll Love This Honey Butter Cornbread Poppers Recipe
- Each popper is soft, fluffy, and brimming with buttery sweetness in every bite.
- Easy, one-bowl prep means minimal cleanup and effort—perfect for busy schedules.
- Great finger food for parties, potlucks, or snack-time with the kids.
- Customizable for savory or spicy twists (scroll down for variations!).
- Bakes in under 15 minutes for instant, delicious gratification.
Honey Butter Cornbread Poppers Recipe Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ⅔ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, melted and divided
- ¼ cup honey, plus extra for drizzling
- 2 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
Directions: How to Make Honey Butter Cornbread Poppers
Step 1: Prep the Pans & Preheat
Preheat your oven to 375°F (190°C) and lightly spray a mini muffin pan (24-count) with nonstick baking spray for crisp, golden edges.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
Step 3: Whisk Wet Ingredients
In a separate bowl, whisk ¼ cup melted butter, honey, eggs, milk, and vanilla until smooth.
Step 4: Combine & Fill
Pour the wet mixture into the dry ingredients and stir gently until just combined—don't overmix. Spoon the batter evenly into the mini muffin pan cups (about ⅔ full each).
Step 5: Bake the Poppers
Bake for 12-15 minutes, or until the tops are lightly golden and a toothpick comes out clean. Remove from oven and let cool in the pan for 5 minutes.
Step 6: Honey Butter Glaze
Meanwhile, mix the remaining ¼ cup melted butter with an extra 1-2 tablespoons honey. Brush generously over the warm poppers, then serve right away!
Honey Butter Cornbread Poppers Recipe Notes
- For extra fluffy poppers, avoid over-mixing your batter after combining wet and dry ingredients.
- You can replace whole milk with buttermilk for a classic Southern tang—learn more about buttermilk's benefits.
- Freeze cooled poppers for up to 2 months, then reheat in the microwave or a 350°F oven for a treat anytime.
Honey Butter Cornbread Poppers Recipe Variations
- Cheddar Jalapeño: Fold ½ cup shredded sharp cheddar and 2 tablespoons diced jalapeño into the batter for a savory kick.
- Maple Bacon: Add ¼ cup cooked, crumbled bacon and swap honey for maple syrup in the glaze.
- Blueberry Bliss: Gently fold in ½ cup fresh blueberries and a pinch of lemon zest for a fruity twist.
Required Equipment for Honey Butter Cornbread Poppers Recipe
- Mini muffin pan (24-count recommended)
- Mixing bowls (large and medium)
- Whisk and mixing spoon
- Nonstick baking spray or butter for greasing
- Pastry brush (for honey butter glaze)
Storage Instructions for Honey Butter Cornbread Poppers Recipe
Let poppers cool completely, then store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze up to 2 months (thaw at room temp or gently reheat for fresh flavor).
Serving Recommendations & Pairings
- Pair with a bowl of homemade chili for ultimate comfort food.
- Serve as an appetizer on a snack platter with creamy dips, cheeses, and pickled veggies.
- Drizzle with extra honey and a sprinkle of sea salt for a simple, irresistible snack.
Pro Tips for the Best Honey Butter Cornbread Poppers Recipe
- Use room temperature eggs and milk to help the batter mix evenly and rise properly.
- Want crispier edges? Place your muffin tin in the oven as it preheats—pour batter into the hot pan for a subtle crunch. Explore more cornbread techniques here.
- Brush with honey butter immediately after baking so the glaze soaks into the warm crumb for maximum flavor.
Honey Butter Cornbread Poppers Recipe FAQ
- Can I make these cornbread poppers in a regular muffin pan?
- Absolutely! Increase baking time to 18-20 minutes, and fill each cup about ⅔ full.
- What's the best substitute for honey?
- You can use maple syrup or agave nectar for a slightly different sweetness profile.
- How can I make this recipe gluten-free?
- Swap all-purpose flour for your favorite 1:1 gluten-free flour blend for the same delicious results.
Prep Time: 10 minutes
Cook Time: 12-15 minutes
Total Time: 25 minutes
Ingredients
- 1 cup yellow cornmeal
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 2 large eggs
- ⅓ cup unsalted butter, melted (plus more for coating)
- 3 tablespoons honey (plus extra for drizzling)
Instructions
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1Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin with butter.
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2In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
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3In another bowl, whisk the milk, eggs, melted butter, and honey until well combined.
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4Add the wet ingredients to the dry ingredients and stir just until combined; do not overmix.
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5Spoon the batter evenly into the prepared mini muffin tin. Bake for 18-20 minutes, or until golden and a toothpick inserted in the center comes out clean.
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6While warm, brush the tops with extra melted butter and drizzle with honey. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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