Honey Butter Cornbread Poppers
These delightful bites of sweetness and warmth are perfect for any occasion, offering a fun twist on traditional cornbread.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar Can substitute brown sugar for a richer flavor.
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup butter, melted
- 1/4 cup honey Increase for a sweeter flavor.
- 1 cup buttermilk Can substitute regular milk with vinegar or lemon juice.
- 2 pieces eggs
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and grease a mini muffin tin.
- In a large bowl, mix together the cornmeal, all-purpose flour, sugar, baking powder, and salt.
- In a separate bowl, combine the melted butter, honey, buttermilk, and eggs until well incorporated.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.
- Spoon the batter into the muffin tin, filling each cup about 3/4 full.
Cooking
- Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cornbread poppers to cool slightly before serving.
Notes
These poppers are best served warm. Consider drizzling additional honey on top or serving with butter on the side. Pair well with chili, soups, or barbecues. Can store in an airtight container for up to 2 days at room temperature or 5 days in the refrigerator. Reheat in the oven.