There is something magical about the smell of sweet corn on a crisp autumn evening. These Honey Butter Cornbread Poppers are the ultimate bite-sized treat for your next gathering.
They deliver a perfectly sweet and savory balance in every single bite. You will love how fast they disappear from the table!
Why You’ll Love This Recipe
This recipe is a winner because it is so incredibly fast to make. You can have golden, tender bites ready in just 30 minutes.
They are the perfect addition to any holiday spread or family potluck. Your guests will love the sticky, warm glaze drizzled on top. These poppers are also very budget-friendly for large groups.
Simple Method
Making these poppers is a total breeze for any home cook. You simply whisk your dry and wet ingredients in separate bowls. Gently fold them together to keep the texture light and airy. A mini muffin pan ensures uniform baking every single time.
Ingredients You’ll Need
You likely have most of these simple pantry staples in your kitchen right now.
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 0.5 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 cup whole milk
- 1 large egg
- 0.25 cup unsalted butter, melted
- 0.25 cup honey
- 2 tablespoons unsalted butter, melted and reserved for glaze
Step-by-Step
- Preheat oven to 400°F (204°C) and liberally grease a 24-well mini muffin pan.
- In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until homogenous.
- In a separate medium bowl, whisk the milk, egg, and 0.25 cup of melted butter until combined.
- Create a well in the dry ingredients and pour in the wet mixture, folding gently until no large dry pockets remain.
- Divide the batter evenly among the mini muffin wells, filling each approximately three-quarters full.
- Bake for 12 to 15 minutes, or until the tops are golden brown and a toothpick inserted into the center returns clean.
- While the poppers bake, whisk together the honey and the 2 tablespoons of melted butter in a small bowl.
- Remove the pan from the oven and immediately brush the tops of the warm cornbread poppers with the honey butter glaze.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack or serving platter.
Best Ways to Enjoy It
Serve these warm while the honey glaze is still nice and sticky. They look beautiful piled high on a rustic wooden platter. Pair them with a bowl of smoky beef chili or autumn stew. They are also a fantastic side for a holiday turkey dinner.
Storage & Reheating
Store any leftover poppers in an airtight container for three days. You can also freeze them for a quick future snack. They stay fresh in the freezer for up to one month. Reheat them in a 350°F oven for about five minutes. This helps maintain that deliciously soft center.
Recipe Tips
- Don’t overmix the batter to keep the poppers light.
- Liberally grease the pan to prevent the honey from sticking.
- Use a small cookie scoop for perfectly even portions.
- Brush the glaze on immediately while the poppers are hot.
- For a holiday twist, add a pinch of cinnamon to the glaze.
- Make sure your baking powder is fresh for the best rise.
- Let them cool slightly so they don’t break when removing.
Easy Flavor Ideas
- Add diced jalapeños for a spicy and sweet kick.
- Stir in some shredded cheddar for a cheesy version.
- Swap the honey for maple syrup for a different sweetness.
- Use gluten-free flour to make these diet-friendly for everyone.
FAQs
Can I make these ahead of time?
Yes, you can bake them a few hours early. Just wait to apply the glaze until you are ready to serve. This keeps the tops from getting too soggy.
Will kids enjoy these poppers?
Absolutely, they are a huge hit with picky eaters. The small size and sweet honey flavor make them very kid-friendly. They are perfect for small hands to grab and enjoy.
I hope these little poppers bring a smile to your table. They are a true family favorite in my house during the fall. Give them a try and enjoy every sweet bite!
— Lidia
Ingredients
- 1 cup all -purpose flour
- 1 cup yellow cornmeal
- 0.5 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon sal t
- 1 cup whole milk
- 1 large eg g
- 0.25 cup unsalted butter, melted
- 0.25 cup hone y
- 2 tablespoons unsalted butter, melted and reserved for glaze
Instructions
- Preheat oven to 400°F (204°C) and liberally grease a 24-well mini muffin pan.
- In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until homogenous.
- In a separate medium bowl, whisk the milk, egg, and 0.25 cup of melted butter until combined.
- Create a well in the dry ingredients and pour in the wet mixture, folding gently until no large dry pockets remain.
- Divide the batter evenly among the mini muffin wells, filling each approximately three-quarters full.
- Bake for 12 to 15 minutes, or until the tops are golden brown and a toothpick inserted into the center returns clean.
- While the poppers bake, whisk together the honey and the 2 tablespoons of melted butter in a small bowl.
- Remove the pan from the oven and immediately brush the tops of the warm cornbread poppers with the honey butter glaze.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack or serving platter.
