Honey Butter Cornbread Poppers Recipe

Introduction

Honey Butter Cornbread Poppers are delightful little bites that combine the sweetness of honey with the classic comfort of cornbread. Perfect as a snack or a side, these mini muffins are moist, tender, and quickly made in a mini muffin tin.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, melted
• 1/4 cup honey
• 1 cup buttermilk
• 2 eggs

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and grease a mini muffin tin to prevent sticking.
2. Step 2: In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Mix well to evenly distribute the dry ingredients.
3. Step 3: In a separate bowl, whisk together the melted butter, honey, buttermilk, and eggs until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the poppers tender.
5. Step 5: Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full.
6. Step 6: Bake for 12 to 15 minutes, or until a toothpick inserted into the center of a popper comes out clean.
7. Step 7: Let the cornbread poppers cool for a few minutes before removing them from the tin and serving.

Tips & Variations

• For a richer flavor, try substituting half the butter with browned butter.
• Add a pinch of cayenne pepper or chopped jalapeños for a spicy kick.
• Serve warm with an extra drizzle of honey or a bit of softened butter for added indulgence.
• If you don’t have buttermilk, use regular milk with 1 tablespoon of lemon juice or vinegar added, let it sit for 5 minutes before using.

Storage

Store leftover cornbread poppers in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. To reheat, warm them in a toaster oven or microwave until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cornbread poppers gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking flour blend and ensure your baking powder is gluten-free. The texture may vary slightly.

Can I prepare the batter ahead of time?

You can mix the batter and refrigerate it for up to 24 hours, but allow it to come to room temperature before baking for best results.

Honey Butter Cornbread Poppers Recipe

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★★★★★

4.7 from 77 reviews

Delightfully sweet and buttery Honey Butter Cornbread Poppers, perfect bite-sized treats that combine the hearty texture of cornbread with a touch of honey sweetness. These mini muffins are easy to make and ideal for snacks, appetizers, or alongside your favorite meals.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 24 mini cornbread poppers 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 1/2 cup butter, melted
• 1/4 cup honey
• 1 cup buttermilk
• 2 eggs

Instructions

1. Preheat and Prepare: Preheat your oven to 400°F (200°C) and grease a mini muffin tin thoroughly to ensure the cornbread poppers do not stick.
2. Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Stir these together to evenly distribute all the ingredients.
3. Mix Wet Ingredients: In a separate bowl, whisk together the melted butter, honey, buttermilk, and eggs until the mixture is smooth and well blended.
4. Combine Mixtures: Pour the wet ingredient mixture into the dry ingredients. Gently stir until just combined, being careful not to overmix to maintain a light texture.
5. Fill Muffin Tin: Spoon the batter evenly into the prepared mini muffin tin, filling each cup about 3/4 full to allow room for rising.
6. Bake: Place the muffin tin in the preheated oven and bake for 12-15 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
7. Cool and Serve: Allow the cornbread poppers to cool slightly in the muffin tin before removing and serving. This prevents them from breaking apart.

Notes

• Do not overmix the batter; it’s okay if some lumps remain to keep the cornbread tender.
• You can substitute honey with maple syrup for a different sweetness profile.
• For a spicier twist, add a pinch of cayenne pepper or chopped jalapeños to the batter.
• These mini cornbread poppers freeze well; reheat in the oven to maintain their crispy edges.

Keywords: Honey Butter Cornbread Poppers, Cornbread Mini Muffins, Sweet Cornbread Bites, Mini Muffin Snacks, Easy Cornbread Recipe