Honey Butter Cornbread Poppers (Printable Version)
Bite-sized cornbread treats with real corn kernels and a sweet honey butter glaze, balancing sweet and savory flavors.
# Ingredients:
→ Dry Ingredients
01 -
1 cup yellow cornmeal
02 -
½ cup all-purpose flour
03 -
¼ cup granulated sugar
04 -
2 teaspoons baking powder
05 -
½ teaspoon salt
→ Wet Ingredients
06 -
½ cup milk
07 -
¼ cup melted butter
08 -
2 tablespoons honey
09 -
1 large egg
→ Mix-ins
10 -
½ cup corn kernels
→ Honey Butter Glaze
11 -
¼ cup melted butter
12 -
2 tablespoons honey
# Steps:
01 -
Preheat oven to 375°F (190°C) and thoroughly grease a mini muffin tin.
02 -
In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt. Whisk together to ensure even distribution.
03 -
In a separate bowl, whisk together milk, melted butter, honey, and egg until mixture is smooth and well incorporated.
04 -
Pour wet ingredients into the dry mixture and stir until just combined. Gently fold in corn kernels, being careful not to overmix.
05 -
Spoon batter into prepared mini muffin cups, filling each cavity approximately ¾ full for optimal rising.
06 -
Bake in preheated oven for 12-15 minutes until golden brown and a toothpick inserted in the center comes out clean.
07 -
While poppers are still warm, mix melted butter and honey for the glaze, then brush generously over each popper.
# Notes:
01 -
Can add diced jalapeños or shredded cheese for flavor variations.
02 -
Works well with 1:1 gluten-free flour substitution.
03 -
Freezes well for up to 3 months in airtight containers.