Description
these Southern-Style Honey Butter Cornbread Poppers are no exception. They’re golden, slightly crispy on the outside, soft and fluffy on the inside, with just the right balance of sweet honey and rich buttery goodness. Perfect as a snack, side dish, or party appetizer, these bite-sized cornbread poppers bring a little Southern charm to any meal.
Ingredients
Scale
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1/4 cup unsalted butter, melted
- 2 tbsp honey
- 1 egg
- 1/2 tsp vanilla extract (optional)
- Oil for frying (if deep-frying)
For the Honey Butter Glaze:
- 3 tbsp unsalted butter, melted
- 2 tbsp honey
Instructions
- Preheat the Oven or Oil: If baking, preheat the oven to 375°F and grease a mini muffin pan. If frying, heat oil in a deep skillet to 350°F.
- Mix the Dry Ingredients: In a bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk together buttermilk, melted butter, honey, egg, and vanilla extract.
- Make the Batter: Pour the wet ingredients into the dry ingredients and mix until just combined.
- Shape and Cook:
- If Baking: Spoon batter into the mini muffin pan and bake for 10-12 minutes or until golden brown.
- If Frying: Scoop small portions of batter and carefully drop into hot oil. Fry for 2-3 minutes, turning occasionally, until crispy and golden. Drain on paper towels.
- Brush with Honey Butter: While still warm, brush poppers generously with the melted honey butter mixture.
- Serve & Enjoy!
Notes
- For extra fluffiness, don’t overmix the batter—stir just until combined.
- For a crispier texture, fry instead of baking.
- For a spicy kick, add a pinch of cayenne pepper or diced jalapeños to the batter.
- For a cheesy twist, mix in shredded cheddar before baking or frying.