Description
Honey Butter Cornbread Poppers are bite-sized, moist, and flavorful cornbread muffins made with stone-ground cornmeal and sweet corn kernels, baked to golden perfection and served warm with a luscious homemade honey butter. Perfect as a comforting side dish or a delightful snack.
Ingredients
Scale
Cornbread Poppers
- 1 cup all-purpose flour
- 1 cup yellow cornmeal (stone-ground preferred for texture)
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, lightly beaten
- 1 cup buttermilk
- 1/4 cup vegetable oil (or melted unsalted butter)
- 1/2 cup frozen corn kernels, thawed and drained
Honey Butter
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup honey (local honey is a great choice!)
- 1/4 teaspoon ground cinnamon (optional, but adds a lovely warmth)
- Pinch of salt
Instructions
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt for at least 30 seconds to ensure even rising and flavor distribution.
- Combine wet ingredients: In a separate medium-sized bowl, whisk the egg, buttermilk, and vegetable oil or melted butter until fully incorporated and smooth.
- Fold wet into dry: Pour the wet ingredients into the dry mix and gently fold using a rubber spatula until just combined, being careful not to overmix. A few streaks of flour are acceptable.
- Add corn kernels: Gently fold in the thawed and drained corn kernels, ensuring they are evenly distributed through the batter.
- Rest the batter: Let the batter rest for 10-15 minutes to allow the cornmeal to absorb liquid, resulting in a thicker, more tender cornbread. Meanwhile, preheat the oven and prepare your muffin tin.
- Preheat oven: Set your oven to 400°F (200°C).
- Prepare muffin tin: Grease a 24-cup mini muffin tin or a 12-cup standard muffin tin generously with cooking spray or melted butter; alternatively, use muffin liners.
- Fill muffin cups: Using an ice cream scoop or spoon, fill each muffin cup about two-thirds full with batter. Note: if using a standard tin, baking time will be longer.
- Bake the poppers: Bake mini muffins for 12-15 minutes or standard muffins for 18-22 minutes, until golden brown on top and a toothpick inserted in the center comes out clean.
- Cool muffins: Let the cornbread poppers cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
- Prepare honey butter: Make sure butter is softened to room temperature before starting.
- Combine honey butter ingredients: In a medium bowl, combine softened butter, honey, cinnamon (if desired), and a pinch of salt.
- Whip honey butter: Using a handheld or stand electric mixer, whip the mixture for 2-3 minutes until light and fluffy.
- Adjust flavor: Taste the honey butter and adjust sweetness or cinnamon to preference.
- Chill if desired: For firmer honey butter, refrigerate for about 30 minutes before serving.
- Serve warm: The cornbread poppers are best served warm, fresh from the oven.
- Spread honey butter: Generously spread each warm popper with the whipped honey butter.
- Optional garnish: For extra flavor, sprinkle with flaky sea salt or drizzle with additional honey.
- Enjoy: These poppers make a perfect side for soups, stews, chili, or as a comfort food snack or appetizer.
Notes
- Do not overmix the batter to keep the poppers tender and moist.
- Resting the batter improves texture by allowing cornmeal to absorb liquid.
- Using stone-ground cornmeal adds a better texture and corn flavor.
- If using a standard muffin tin, expect a longer baking time.
- Softened butter is essential for smooth, fluffy honey butter.
- Optional cinnamon in honey butter adds warmth and depth.
- These poppers can be served alongside many comfort foods or as a snack.
- For best results, serve poppers warm and freshly buttered.
