Southern Honey Butter Cornbread Poppers (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 cup cornmeal
02 -
1 cup all-purpose flour
03 -
1/4 cup granulated sugar
04 -
1 tablespoon baking powder
05 -
1/2 teaspoon salt
→ Wet Ingredients
06 -
1 cup buttermilk
07 -
2 large eggs
08 -
1/4 cup unsalted butter, melted
→ Mix-ins
09 -
1 cup sweet corn kernels (fresh or frozen)
10 -
1/2 cup shredded cheddar cheese
→ For Honey Butter
11 -
1/4 cup honey
12 -
1/4 cup unsalted butter, softened
→ Garnish
13 -
Fresh chives or parsley (optional)
# Instructions:
01 -
Preheat your oven to 400°F (200°C) and grease a mini muffin tin or use silicone molds for easy removal.
02 -
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Whisk until well combined.
03 -
In another bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
04 -
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix!
05 -
Gently fold in the sweet corn kernels and shredded cheddar cheese, adding a beautiful yellow and orange hue to your batter.
06 -
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
07 -
Bake for 12-15 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.
08 -
While the poppers are baking, prepare the honey butter by mixing the softened butter and honey together until creamy and smooth.
09 -
Once the poppers are done, let them cool slightly before removing them from the tin. Drizzle with the honey butter and garnish with fresh chives or parsley for a pop of green! Serve warm and enjoy.
# Notes:
01 -
You can use frozen corn kernels if fresh corn isn't available.
02 -
Feel free to use other types of cheese like Monterey Jack or pepper jack for a different flavor profile.
03 -
These cornbread poppers can be stored in an airtight container at room temperature for 1-2 days, or refrigerated for up to 4 days.