How to Make Southern-Style Honey Butter Cornbread Poppers
Cornbread is just good! What if you took that Southern staple and made it bite-sized? That’s exactly what we’re doing today. These honey butter cornbread poppers are golden, sweet, and buttery in all the right ways.
Southern-Style Honey Butter Cornbread Poppers
Equipment
- mixing bowls and spoons
- mini-muffin tin
- measuring spoons and cups
Ingredients
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1/4 cup granulated white sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup milk (2%, whole, or buttermilk)
- 1/4 cup butter, melted
- 2 tbsp. honey (extra for drizzling)
- 1 large egg
- 1/2 cup sweet corn kernels (drained)
Honey Butter Glaze
- 1/2 cup butter (melted)
- 4 tbsp. honey
Instructions
Cornbread Poppers
- Preheat your oven to 375°.
- Grease your mini-muffin tin. (you don't want these little babies sticking to the sides and not coming out)
- In a large mixing bowl, mix together 1 cup yellow cornmeal, 1/2 cup all purpose flour, 1/4 cup white granulated sugar, 2 tsp. baking powder, and 1/2 tsp. salt.
- Add 1/2 cup milk, 1/4 cup butter (melted), 2 tablespoons honey, 1 large egg, and 1/2 cup sweet corn kernels (drained). Mix until combined.
- Carefully spoon the batter into the prepared mini-muffin tin. Fill each cup about 3/4 of the way full. That gives them room to expand.
- Bake for 7-8 minutes. Watch closely so you don't over-bake them. They cook quickly in the mini-tins.
- Take the muffins out of the tin and put them on a serving plate. Use a spoon to gently go around the edges of each muffin and scoop it out so that it doesn't break apart.
- In a small bowl, mix together 1/2 cup melted butter and 4 tablespoons of honey until smooth and combined.
- Spoon the honey butter glaze over the warm cornbread bites.
- Drizzle with extra honey if you want!
They’re a perfect addition to a casual family dinner or as a side item to take to whatever special place you are going to. We are talking next level mmm, mmm, good with a perfect balance of sweetness!
How to Make This Delicious Cornbread Recipe : Preparation Steps
Start With Prep & Use Simple Ingredients
Preheat your oven to 375°F. There is something about having a properly preheated oven that is key to baking.
Grease each mini muffin cup really well. You want these little poppers to slide right out. If you prefer liners, go for it. But I like a good buttery coating on the pan.
Mix the Dry Ingredients
Grab a large mixing bowl. Add:
1 cup yellow cornmeal
½ cup all-purpose flour
¼ cup granulated white sugar
2 teaspoons baking powder
½ teaspoon salt
Give everything a good stir. This is your dry base of your cornbread batter. It’s what gives the poppers their structure.
Combine the Wet Ingredients (in a separate bowl, or not)
In a separate medium bowl, mix together: (I actually just mix it right into the same bowl that I mixed the flour mixture in)
½ cup milk (whole milk, 2%, or 1/2 cup buttermilk work in this recipe)
¼ cup melted butter (let it cool slightly)
2 tablespoons honey (the key ingredient, well, butter too)
•1 egg
Whisk it until it’s smooth and combined.
Bring It All Together
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. You don’t want to overmix. Overmixing can make the cornbread tough, and we’re going for tender here.
Now fold in ½ cup of sweet corn kernels. The corn adds a little pop of texture and sweetness.
Fill the Mini Muffin Tins
Spoon the batter into the prepared mini muffin tin. Fill each one about three-fourths full. This gives the batter room to rise without spilling over.
Bake to Perfection
Pop the tin into the oven. Bake for 7 to 8 minutes. Keep an eye on them. You’ll know they’re ready when the edges are golden brown, and the tops spring back when you touch them.
The baking time could vary and you don’t want them to over-bake and dry out.
Make the Honey Butter Glaze for these Bite-Sized Treats
While the poppers are baking, whip up the glaze. In a small bowl, mix:
• 1/2 cup melted butter
• 4 tablespoons honey
Stir until smooth. The honey butter glaze is the star of the show. I really do think that the addition of the honey butter levels up any classic cornbread recipe.
Buttery Glaze Time
As soon as the poppers come out of the oven, take them out of the muffin tins and spoon the glaze over the muffins. Be generous. You want that honey butter to soak in while they’re still warm.
Serve with extra drizzle of honey butter on the side. Trust me, everyone will want more.
A Shortcut for Busy Days
If you’re short on time, I’ve got a trick for you. Use a Krusteaz cornbread mix. Prepare it according to the box instructions. When the cornbread comes out of the oven, take softened, room temperature butter and rub it over the top. Then drizzle honey all over. Smooth it out with a spatula or back of a spoon.
This shortcut is delicious and is a simple way to get that honey-butter taste.
Tips for Perfect Cornbread Poppers
• Use salted butter for the glaze. It balances the sweetness of the honey.
• Make sure your melted butter cools slightly before mixing with the wet ingredients. Hot butter can scramble the egg.
• Don’t skip the corn kernels. They add texture and sweetness to the poppers.
• Store leftovers in an airtight container. Reheat them for a few seconds in the microwave to bring back the softness.
Why These Poppers Are a Winner
These cornbread poppers are everything I love about Southern cooking. They’re simple, comforting, and full of flavor. The honey butter glaze adds the perfect touch of sweetness. Whether you’re serving them as a side dish or snacking on them straight from the pan, they’ll hit the spot.
So, grab your mini muffin tin and get baking. And don’t forget to keep extra honey butter on hand. You’ll need it.
Let me know if you try these. I’d love to hear how they turned out for you!
With Joy,
Anna Sue
