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Homemade Honey Butter Cornbread Poppers

Tender, golden cornbread poppers brushed with a sweet honey butter glaze, perfect for a quick snack or side dish.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup yellow cornmeal 200g
  • 1 cup all-purpose flour 125g
  • 1/4 cup granulated sugar 50g
  • 1 tbsp baking powder 12g
  • 1/2 tsp salt 3g
Wet Ingredients
  • 1 cup buttermilk 240ml
  • 1/4 cup unsalted butter, melted 56g
  • 2 large eggs
  • 1/4 cup honey 60ml
Honey Butter Glaze & Garnish
  • 1/4 cup unsalted butter 56g
  • 2 tbsp honey 30ml
  • 1 tbsp fresh parsley, chopped optional

Equipment

  • Mini muffin tin or 24-cavity popper pan
  • Large mixing bowl
  • Small saucepan
  • Whisk
  • Cookie scoop

Method
 

Preparation
  1. Preheat oven to 400°F (200°C) and grease a 24-cavity mini muffin tin.
  2. Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.
  3. In a separate bowl, beat eggs, then stir in buttermilk and melted butter.
  4. Combine wet and dry ingredients, stirring just until no dry streaks remain.
  5. Let the batter rest for 5 minutes.
  6. Fill each muffin cavity three-quarters full using a cookie scoop.
  7. Bake for 12-15 minutes until golden brown and a toothpick comes out clean.
  8. Melt remaining butter and honey in a saucepan over low heat to create the glaze.
  9. Brush warm poppers with the honey butter glaze immediately after removing from the oven.
  10. Cool in the pan for 5 minutes, garnish with parsley if desired, and serve warm.

Notes

Store in an airtight container for up to 5 days. Freeze for up to 3 months. Reheat in a 350°F oven for 5-7 minutes.