Southern-Style Honey Butter Cornbread Poppers Recipe
Introduction
These Southern-Style Honey Butter Cornbread Poppers are bite-sized delights perfect for snacking or serving alongside a meal. Sweet, buttery, and with a hint of warmth, they bring a comforting Southern twist to classic cornbread in every popper.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 large eggs
- 1/4 cup honey
- 1/2 cup unsalted butter, melted
- Additional honey for drizzling
- Optional: 1/2 teaspoon cayenne pepper for a hint of spice
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Grease a mini muffin tin with cooking spray or butter.
- Step 2: In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
- Step 3: In another bowl, whisk together the buttermilk, vegetable oil, eggs, and honey until smooth.
- Step 4: Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix.
- Step 5: Gently fold in the melted butter until incorporated. If using, mix in cayenne pepper for a bit of heat.
- Step 6: Spoon the batter into the greased mini muffin tin, filling each cup about 2/3 full.
- Step 7: Place in the preheated oven and bake for 15-20 minutes, or until the poppers are golden brown and a toothpick inserted in the center comes out clean.
- Step 8: While the poppers bake, mix together the remaining melted butter and additional honey in a small bowl to make honey butter.
- Step 9: Once baked, remove the poppers from the oven and allow them to cool in the tin for about 5 minutes.
- Step 10: Carefully remove the poppers from the tin and drizzle with the honey butter mixture while they are still warm.
Tips & Variations
- For extra spice, add a pinch more cayenne pepper or sprinkle with smoked paprika.
- Swap buttermilk with plain yogurt thinned with a little milk if you don’t have buttermilk on hand.
- Serve warm with a side of chili or soup for a comforting meal.
- Use a silicone mini muffin pan for easier popper removal.
Storage
Store leftover cornbread poppers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in a microwave for 15-20 seconds or in a warm oven to maintain their soft texture. For longer storage, freeze poppers in a sealed bag for up to 1 month and thaw before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup to make the poppers gluten-free.
What if I don’t have mini muffin tins?
You can use a standard muffin tin, but the baking time will need to be increased to 20-25 minutes. Keep an eye on them and test doneness with a toothpick.
PrintSouthern-Style Honey Butter Cornbread Poppers Recipe
These Southern-Style Honey Butter Cornbread Poppers are delightful bite-sized treats that combine the sweet richness of honey and butter with the classic comforting flavors of cornbread. Perfect as a snack, side dish, or appetizer, they feature a tender, moist crumb enhanced by a touch of cayenne pepper for optional warmth.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 24 mini poppers 1x
- Category: Snack
- Method: Baking
- Cuisine: Southern American
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 large eggs
- 1/4 cup honey
- 1/2 cup unsalted butter, melted
For Serving
- Additional honey for drizzling
- Optional: 1/2 teaspoon cayenne pepper for a hint of spice
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a mini muffin tin with cooking spray or butter to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and honey until the mixture is smooth and well blended.
- Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, avoiding overmixing to keep the texture light.
- Add Butter and Spice: Fold the melted unsalted butter into the batter until incorporated. If you like a subtle heat, add 1/2 teaspoon of cayenne pepper and mix gently.
- Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 15 to 20 minutes, or until the poppers are golden brown and a toothpick inserted in the center comes out clean.
- Prepare Honey Butter: While the poppers bake, mix the remaining melted butter with additional honey in a small bowl to create a honey butter drizzle.
- Cool Slightly: After baking, remove the poppers from the oven and let them cool in the tin for about 5 minutes to firm up.
- Drizzle with Honey Butter: Carefully remove the poppers from the tin and drizzle the warm honey butter mixture over them while they are still warm for an extra touch of sweetness and moisture.
Notes
- Do not overmix the batter to keep the poppers tender and light.
- If you prefer a spicier cornbread popper, increase the cayenne pepper slightly or omit it entirely for a milder flavor.
- These poppers are best served warm for optimal texture and flavor.
- Use fresh buttermilk for the best tangy flavor; in a pinch, you can substitute with milk mixed with 1 tablespoon vinegar or lemon juice.
- Mini muffin tins work best to achieve the perfect popper size.
Keywords: cornbread, honey butter, Southern-style, cornbread poppers, mini muffins, snack, side dish, baked cornbread, spicy cornbread
