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Honey Butter Cornbread Poppers Recipe

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4.2 from 15 reviews

These Cornbread Poppers are mini muffins made from a sweet and moist cornbread batter, baked to golden perfection and generously brushed with a rich honey butter glaze. Perfect as a savory side, appetizer, or even a sweet bite for dessert, these bite-sized treats combine the comforting flavor of classic cornbread with the lusciousness of honey butter and an optional fresh chive garnish for added zest.

Ingredients

Cornbread Poppers

  • 1/2 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 2/3 cup cornmeal
  • 1/3 cup all-purpose flour, plus 2 tablespoons
  • 2 teaspoons baking powder
  • 3 eggs, beaten
  • 3/4 cup creamed corn
  • 1 stick (8 tablespoons) butter, melted

Honey Butter Glaze

  • 1 stick (8 tablespoons) butter, melted
  • 1/4 cup honey
  • Fresh chives, for garnish (optional)

Instructions

  1. Preheat and Prepare: Preheat your oven to 375ºF (190ºC) and grease a mini muffin pan well with cooking spray to ensure the poppers do not stick.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the granulated sugar, kosher salt, cornmeal, 1/3 cup all-purpose flour plus 2 tablespoons, and baking powder until evenly combined. Set aside.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs then stir in the creamed corn and melted butter until well mixed.
  4. Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently until just combined. Ensure there are no lumps of flour, but do not overmix to keep the batter tender.
  5. Fill Muffin Pan: Using a small ice cream scoop or spoon, fill each mini muffin cup partially with batter, leaving space for them to rise while baking.
  6. Bake: Place the tray in the preheated oven and bake for 16 to 18 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
  7. Prepare Honey Butter Glaze: While baking, mix the melted butter and honey in a small bowl. If using unsalted butter, add a pinch of salt to balance the sweetness.
  8. Glaze and Cool: Once the cornbread poppers come out of the oven, transfer them carefully onto a wire rack. Immediately brush each popper generously with the honey butter glaze so it soaks in while warm.
  9. Garnish and Serve: Optionally, sprinkle finely chopped fresh chives over the glazed poppers for a subtle herbal contrast. Serve warm and enjoy as a delightful side or sweet snack.

Notes

  • Do not overmix the batter to keep cornbread light and tender.
  • If you prefer a spicier version, add a pinch of cayenne pepper to the dry mix.
  • Use creamed corn for moisture and sweetness; whole kernel corn does not work as well.
  • Brush the honey butter glaze while the poppers are hot for best absorption.
  • These poppers can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
  • Reheat gently before serving to restore the glaze softness.

Find it online: https://bitezly.com/honey-butter-cornbread-poppers-recipe/