Description
These Southern-style cornbread poppers are moist, sweet, and savory, with a honey butter glaze that makes them irresistible. Perfect as a side dish or snack!
Ingredients
Scale
For the Cornbread Poppers:
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 2 tablespoons honey
- 1 large egg
- 1/2 cup corn kernels (fresh, frozen, or canned, drained)
For the Honey Butter Glaze:
- 1/4 cup unsalted butter, melted
- 2 tablespoons honey
Instructions
To Make the Cornbread Poppers:
- Preheat Oven: Preheat the oven to 375°F (190°C) and grease a mini muffin tin.
- Mix Dry Ingredients: In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- Mix Wet Ingredients: In another bowl, mix the milk, melted butter, honey, and egg until well combined.
- Combine: Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the corn kernels.
- Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
- Bake: Bake for 12-15 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
To Make the Honey Butter Glaze:
- In a small bowl, mix together the melted butter and honey until smooth.
- Brush Glaze: Brush the glaze over the warm cornbread poppers immediately after they come out of the oven.
To Serve:
Serve warm with extra honey butter on the side for dipping or drizzling.
Notes
- These cornbread poppers are perfect for dipping in extra honey butter or serving alongside a main dish.
- You can easily freeze any leftovers and reheat them in the oven.
Nutrition
- Serving Size: 1 popper
- Calories: 110kcal
- Sugar: 8g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg