Southern Honey Butter Cornbread Poppers (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 cup cornmeal
02 -
1 cup all-purpose flour
03 -
1/4 cup granulated sugar
04 -
1 tablespoon baking powder
05 -
1/2 teaspoon salt
→ Wet Ingredients
06 -
1 cup buttermilk
07 -
2 large eggs
08 -
1/4 cup melted unsalted butter
→ Add-Ins
09 -
1 cup sweet corn kernels (fresh or frozen)
10 -
1/2 cup diced red bell pepper
11 -
1/2 cup shredded cheddar cheese (sharp or mild)
→ For Honey Butter
12 -
1/4 cup honey (for drizzling)
13 -
1/4 cup unsalted butter, softened
→ Garnish
14 -
Fresh parsley or cilantro
# Instructions:
01 -
Preheat your oven to 400°F (200°C). Lightly grease a mini muffin tin or popper pan to ensure easy release.
02 -
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
03 -
In another bowl, beat the buttermilk, eggs, and melted butter until well combined.
04 -
Gradually pour the wet mixture into the dry ingredients. Stir gently until just combined—overmixing can make the poppers dense.
05 -
Gently fold in the sweet corn, diced red bell pepper, and shredded cheddar cheese. These add color, texture, and flavor!
06 -
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake for 15–18 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
07 -
While the poppers bake, mix the softened butter and honey until smooth and creamy. Set aside for serving.
08 -
Let the poppers cool slightly before removing them from the tin. Serve warm, drizzled with honey butter and garnished with fresh parsley or cilantro.