Southern-Style Honey Butter Cornbread Poppers

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Southern-Style Honey Butter Cornbread Poppers

Creamy, sweet, and delightfully crumbly, these golden muffin-sized cornbreads come out of the oven with a tender crumb and a caramelized top, begging to be slathered in honey butter.

Prep Time10

Cook Time20

Total Time30

Course: Side

Cuisine: Southern

Keyword: Baking, Easy

Servings: poppers

Calories: 150kcal

Equipment

Muffin Tin
Mixing Bowl
Whisk

Ingredients

Dry Ingredients

1 cup yellow cornmeal fine or medium grind
1/2 cup all-purpose flour measured and leveled
1/4 cup granulated sugar adjust slightly if you prefer less sweetness
2 teaspoons baking powder ensures a light rise
1/2 teaspoon salt balances flavor

Wet Ingredients

1/2 cup milk whole or 2% at room temperature
1/4 cup unsalted butter melted and cooled slightly

Instructions

Preheat your oven to 400°F (200°C) and grease a muffin tin.
In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Whisk briefly to evenly distribute the leavening.
In another bowl, mix together the milk and melted butter. Let it cool a little before stirring.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few small lumps are okay.
Fill the muffin tin with the batter, about 2/3 full.
Bake for 15-20 minutes or until the tops are golden and a toothpick inserted comes out clean.
Let cool slightly before serving. Optionally, serve warm with honey butter or softened butter drizzled with honey.

Notes

Store cooled poppers in an airtight container in the refrigerator for up to 4 days. For freezing, wrap individually and place in a freezer bag for up to 3 months.

Nutrition