If you love cornbread, you’re going to adore these Southern-Style Honey Butter Cornbread Poppers! These bite-sized treats are sweet, buttery, and irresistibly soft, making them the perfect snack, appetizer, or side dish. Their light and fluffy texture pairs beautifully with the rich honey butter glaze, adding just the right touch of sweetness. Whether you’re serving them alongside a hearty meal, bringing them to a gathering, or simply enjoying them as a quick treat, these cornbread poppers are guaranteed to bring warmth and smiles to your kitchen table.
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Why Make This Recipe
These cornbread poppers are not just delicious; they are also incredibly easy to make! Perfect for busy days or weekend gatherings, you can whip them up in no time. They are great for dipping, sharing with friends, or enjoying on your own. Plus, they pair wonderfully with savory dishes or can be served as a stand-alone treat. Trust me; once you try them, you’ll want to make them again and again.
How to Make Southern-Style Honey Butter Cornbread Poppers
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 unsalted butter, melted
- 2 tablespoons honey
- 2 large eggs
- 1/2 cup shredded cheddar cheese (optional)
- 1/4 cup unsalted butter, melted (for glaze)
- 2 tablespoons honey (for glaze)
Directions:
- Preheat your oven to 375°F (190°C). Grease a mini muffin tin or spray it with non-stick cooking spray.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the buttermilk, melted butter, honey, and eggs until smooth.
- Gradually mix the wet ingredients into the dry ingredients until just combined. Be careful not to overmix!
- If you want some cheesy goodness, fold in the shredded cheddar cheese.
- Spoon the batter into the mini muffin cups, filling each about 2/3 full.
- Bake for 10 to 12 minutes, or until they are golden brown. A toothpick inserted into the center should come out clean.
- While the poppers are baking, whisk together the melted butter and honey in a small bowl.
- As soon as they come out of the oven, brush the warm cornbread poppers with the honey butter glaze.
- Serve warm for the best flavor!
How to Serve Southern-Style Honey Butter Cornbread Poppers
These poppers are perfect as an appetizer, side dish, or snack. You can serve them alongside chili, BBQ, or just enjoy them on their own. They are delightful when served warm!
How to Store Southern-Style Honey Butter Cornbread Poppers
Store any leftover poppers in an airtight container at room temperature for up to 2 days. If you want them to last longer, you can refrigerate them for up to a week. When ready to eat, just warm them in the oven or microwave.
Tips to Make Southern-Style Honey Butter Cornbread Poppers
- Make sure not to overmix the batter to keep them light and fluffy.
- If you’re short on time, you can use store-bought cornbread mix and follow the same steps!
- Feel free to add some spices to the batter, like a pinch of cayenne pepper, for a spicy kick!
Variation
You can try adding different mix-ins like jalapeños, corn kernels, or even bacon bits for extra flavor. Get creative with your poppers!
Southern-Style Honey Butter Cornbread Poppers
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 unsalted butter melted
- 2 tablespoons honey
- 2 large eggs
- 1/2 cup shredded cheddar cheese optional
- 1/4 cup unsalted butter melted (for glaze)
- 2 tablespoons honey for glaze
Instructions
- Preheat your oven to 375°F (190°C). Grease a mini muffin tin or spray it with non-stick cooking spray.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the buttermilk, melted butter, honey, and eggs until smooth.
- Gradually mix the wet ingredients into the dry ingredients until just combined. Be careful not to overmix!
- If you want some cheesy goodness, fold in the shredded cheddar cheese.
- Spoon the batter into the mini muffin cups, filling each about 2/3 full.
- Bake for 10 to 12 minutes, or until they are golden brown. A toothpick inserted into the center should come out clean.
- While the poppers are baking, whisk together the melted butter and honey in a small bowl.
- As soon as they come out of the oven, brush the warm cornbread poppers with the honey butter glaze.
- Serve warm for the best flavor!
Notes
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You May Also Like – More Irresistible Bites!
If you loved these Southern-Style Honey Butter Cornbread Poppers, here are more comforting recipes to try:
Easy Homemade Bread – A simple, soft, and fluffy bread recipe perfect for any meal.
Pineapple Coconut Dream Cake – A tropical delight with layers of pineapple and coconut.
Vanilla Buttermilk Pound Cake – A classic, rich, and buttery pound cake with a perfect texture.
👉 Try one of these next for another mouthwatering experience! 🍽️
FAQs
1. Can I freeze the cornbread poppers?
Yes, you can freeze them! Place them in a freezer-safe bag or container for up to 3 months. Thaw and reheat when ready to enjoy.
2. What can I use instead of buttermilk?
You can make a substitute for buttermilk by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it.3. How long do these poppers last?
They are best enjoyed fresh, but if stored correctly, they can last up to 2 days at room temperature or a week in the fridge. Make sure to keep them in an airtight container.
