Southern Honey Butter Cornbread Poppers

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Looking for a bite-sized version of classic Southern comfort? These Southern Honey Butter Cornbread Poppers are just the thing. Crispy on the edges, soft and fluffy inside, and finished with a drizzle of warm honey butter—they’re a guaranteed crowd-pleaser. Whether you’re serving them with a bowl of chili, next to fried chicken, or as a standout at brunch, these mini treats deliver big flavor with just a hint of sweetness.

Ingredients

For the Cornbread Batter:

  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1/2 cup corn kernels (fresh or frozen; optional but recommended)
    For the Honey Butter Topping:
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons honey
  • Pinch of flaky sea salt
    Optional Garnish:
  • Fresh chopped chives

Instructions

  1. Preheat the Oven: Set your oven to 400°F (200°C). Lightly grease a mini muffin tin with butter or non-stick spray.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  3. Whisk the Wet Ingredients: In another bowl, whisk the buttermilk, eggs, and melted butter until smooth.
  4. Combine Wet & Dry: Gently fold the wet ingredients into the dry mixture until just combined. Stir in the corn kernels if using.
  5. Fill the Muffin Tin: Spoon or scoop the batter into each muffin cup, filling nearly to the top.
  6. Bake: Bake for 12–15 minutes, or until the tops are golden and a toothpick inserted comes out clean.
  7. Prepare the Honey Butter: While baking, mix the melted butter, honey, and a pinch of flaky salt.
  8. Glaze & Garnish: When the poppers are done, brush the tops with honey butter. Sprinkle with chopped chives for a fresh finish.
  9. Serve: Let cool slightly, then remove from the tin and serve warm!

Notes

Cornmeal texture: Use medium or fine-ground cornmeal for best results. Coarse cornmeal may affect the poppers’ texture. Don’t overmix: Stir the batter just until combined—overmixing can make the poppers dense. Serving tip: These are best served warm, but you can reheat them in the oven at 300°F for 5-7 minutes if needed. Spice it up: Add a pinch of cayenne or some finely diced jalapeños to the batter for a spicy twist. Make-ahead: You can bake these a day ahead—store in an airtight container and reheat before serving.

FAQs

Can I make these in a regular muffin tin? Yes! Just increase the baking time to 18–22 minutes and fill each cup about 3/4 of the way.
Can I use a cornbread mix instead? You can! Substitute your favorite mix and prepare according to package instructions, then follow steps 5–9.
Can I make them dairy-free? Absolutely. Use a plant-based milk (like almond or oat milk with a splash of vinegar for acidity), vegan butter, and skip the honey if needed (try maple syrup instead).
Do they freeze well? Yes—freeze in an airtight container for up to 2 months. Reheat in the oven for best texture.
What goes well with these poppers? Try them with soups, stews, chili, fried chicken, or a hearty Southern breakfast spread. They also work great as party bites!

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