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Honey Butter Cornbread Poppers

Golden, bite-sized cornbread muffins drenched in a thick, sticky honey butter glaze. Sweet, savory, and perfect for snacking.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 poppers
Course: Appetizer, Side Dish, Snack
Cuisine: American, Southern
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Batter
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1 cup milk or buttermilk
  • 2 large eggs
  • 0.5 cup unsalted butter melted
  • 0.25 cup honey
Glaze
  • 0.5 cup unsalted butter softened
  • 0.33 cup honey

Equipment

  • Mini muffin tin
  • Large mixing bowl
  • Whisk
  • Pastry brush

Method
 

  1. Preheat oven to 400°F (200°C). Grease a mini muffin tin well.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
  3. In another bowl, whisk milk, eggs, melted butter, and honey.
  4. Pour wet ingredients into dry. Fold gently until just combined (do not overmix).
  5. Fill muffin cups almost to the top.
  6. Bake for 10-12 minutes until golden brown.
  7. Mix softened butter and honey for the glaze until it forms a thick paste.
  8. Brush hot poppers generously with the honey butter glaze before serving.

Notes

Best served warm. For a spicy kick, add diced jalapeños to the batter.