Southern-Style Honey Butter Cornbread Poppers Recipe
Southern-Style Honey Butter Cornbread Poppers are bite-sized, moist cornbread treats bursting with sweet corn, red bell pepper, and sharp cheddar, finished with a luscious honey butter drizzle. Perfect as a flavorful appetizer or side dish, these poppers combine classic Southern flavors in an easy-to-make mini muffin form.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 24 mini poppers 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Southern
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted unsalted butter
Add-Ins
- 1 cup sweet corn kernels (fresh or frozen)
- 1/2 cup diced red bell pepper
- 1/2 cup shredded cheddar cheese (sharp or mild)
For Honey Butter
- 1/4 cup honey (for drizzling)
- 1/4 cup unsalted butter, softened
Garnish
- Fresh parsley or cilantro
Instructions
- Preheat & Prepare: Preheat your oven to 400°F (200°C). Lightly grease a mini muffin tin or popper pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt to evenly combine all dry components.
- Combine Wet Ingredients: In a separate bowl, beat the buttermilk, eggs, and melted unsalted butter until the mixture is smooth and thoroughly mixed.
- Blend Wet & Dry Mixtures: Gradually pour the wet mixture into the dry ingredients, stirring gently with a spatula or spoon until just combined; avoid overmixing to keep the batter light.
- Fold in Add-Ins: Carefully fold in the sweet corn kernels, diced red bell pepper, and shredded cheddar cheese, making sure the ingredients are evenly distributed throughout the batter.
- Fill & Bake: Spoon the batter into the prepared mini muffin tin, filling each cup about two-thirds full to allow room for rising. Bake in the preheated oven for 15 to 18 minutes, or until the poppers turn golden brown and a toothpick inserted in the center comes out clean.
- Make Honey Butter: While the poppers bake, combine softened unsalted butter and honey in a small bowl, mixing until smooth and creamy to create a delicious honey butter spread.
- Cool & Serve: Remove the cornbread poppers from the oven and let them cool slightly before carefully removing them from the tin. Drizzle the warm poppers with the honey butter and garnish with fresh parsley or cilantro for a vibrant touch before serving.
Notes
- Ensure the muffin cups are only two-thirds full to prevent overflowing during baking.
- Use fresh corn for best flavor, but frozen corn kernels work well too—thaw and drain excess moisture before adding.
- Sharp cheddar adds a nice tang, but mild cheddar can be used if preferred.
- If buttermilk is unavailable, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- These poppers are best served warm to enjoy the honey butter drizzle fully.
Keywords: cornbread poppers, honey butter, southern style, appetizer, mini muffins, sweet corn, cheddar cheese, party snacks
