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Honey Butter Cornbread Poppers

Golden, crispy fried cornbread fritters drenched in a rich and sticky honey butter glaze. A sweet and savory Southern-inspired treat.
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: 180
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup yellow cornmeal fine grind
  • 1 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp salt
Wet Ingredients
  • 1 cup buttermilk cold
  • 1 egg large, beaten
  • 4 tbsp unsalted butter melted
  • 1 qt vegetable oil for frying
Honey Butter Glaze
  • 0.5 cup unsalted butter
  • 0.33 cup honey
  • 1 pinch sea salt

Equipment

  • Deep Pot or Dutch Oven
  • Thermometer
  • Cookie scoop
  • Wire rack

Method
 

  1. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
  2. In a separate bowl, whisk together buttermilk, beaten egg, and 4 tablespoons of melted butter.
  3. Pour wet ingredients into dry ingredients and fold gently until just combined. Do not overmix.
  4. Heat vegetable oil in a deep pot to 350°F (175°C).
  5. Drop tablespoon-sized balls of batter into the hot oil. Fry in batches for 3-4 minutes, turning halfway, until golden brown.
  6. Remove with a slotted spoon and drain on a wire rack.
  7. While poppers fry, melt 1/2 cup butter and honey together in a small saucepan.
  8. Toss warm poppers in the honey butter glaze or drizzle generously before serving.

Notes

Monitor oil temperature closely; if it drops too low, the poppers will be greasy.