Honey Butter Cornbread Poppers
Crispy mini cornbread rounds brushed with a glossy honey butter glaze. Perfect as a snack, appetizer, or side—ready in about 30 minutes.
Ingredients
Batter
- 1 cup yellow cornmeal medium grind
- 1 cup all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 2 tbsp granulated sugar
- 1 large egg
- 1 cup buttermilk or 1 cup milk + 1 tbsp lemon juice
- ¼ cup unsalted butter melted and cooled
- 1 tbsp honey
Honey Butter Glaze
- 3 tbsp unsalted butter
- 2 tbsp honey
- Pinch of flaky sea salt
Optional Dippers
- Maple syrup
- Chili honey
- Softened cream cheese
Instructions
- Preheat oven to 400°F (200°C). Grease a mini muffin pan thoroughly with butter or nonstick spray.
- Whisk cornmeal, flour, baking powder, baking soda, salt, and sugar in a medium bowl until combined.
- In another bowl beat egg with buttermilk, melted butter, and honey. Pour wet into dry and stir until just combined; do not overmix.
- Spoon batter into mini muffin cups about 3/4 full. Bake 10–12 minutes, until golden and a toothpick comes out with a few crumbs.
- Melt butter and stir in honey and a pinch of flaky sea salt until glossy.
- Cool poppers in the pan for 2 minutes, brush with the honey butter glaze, and serve warm.
Notes
- Store cooled poppers in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5–7 minutes before glazing.
- For extra crunch, brush with melted butter and sprinkle coarse sugar before baking.
- To make buttermilk substitute, add 1 tbsp lemon juice to 1 cup milk and rest 5 minutes.
Nutrition
Calories: 95kcalCarbohydrates: 12gProtein: 1.5gFat: 4.5gSaturated Fat: 2.7gSodium: 140mgSugar: 4.5g
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