Description
Golden mini cornbread bites with crispy edges and fluffy centers, generously glazed with sweet honey butter. These 25-minute Honey Butter Cornbread Poppers are the perfect sweet-savory side dish for any meal, from weeknight dinners to holiday feasts.
Ingredients
1 cup medium-grind cornmeal
1 cup all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup buttermilk, room temperature
2 large eggs, room temperature
6 tablespoons unsalted butter, melted, plus extra for greasing
3 tablespoons honey (for batter)
1 teaspoon vanilla extract
For Honey Butter Glaze:
4 tablespoons unsalted butter
¼ cup honey
Pinch of salt
Instructions
1. Preheat oven to 400°F and position rack in center. Generously grease a 24-cavity mini muffin tin with melted butter.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until uniformly combined.
3. In a separate bowl, whisk together buttermilk, eggs, 6 tablespoons melted butter, 3 tablespoons honey, and vanilla extract until smooth.
4. Create a well in the center of dry ingredients. Pour wet mixture into the well all at once.
5. Gently fold with a rubber spatula using 15-20 strokes until just combined. Small lumps are okay—do not overmix.
6. Fill each mini muffin cavity about ⅔ full using a small cookie scoop or spoon (approximately 1 tablespoon batter each).
7. Bake for 12-15 minutes until tops are golden brown and spring back when lightly pressed.
8. While poppers bake, prepare honey butter glaze: Melt 4 tablespoons butter in a small saucepan over low heat. Remove from heat and whisk in ¼ cup honey and a pinch of salt until smooth.
9. Remove poppers from oven and let cool in tin for exactly 2 minutes.
10. Remove poppers from tin and brush generously with honey butter glaze while still warm. Apply a second coat after 1 minute.
11. Serve warm and enjoy!
Notes
Do not overmix batter—this creates dense, tough poppers. Mix until just combined with visible lumps.
Room temperature ingredients incorporate better and create better texture.
If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon vinegar and let sit 5 minutes.
Store in airtight container at room temperature for 3 days or refrigerate for up to 6 days.
To freeze: Cool completely, freeze in single layer, then transfer to freezer bags. Keeps 3 months.
Reheat in 325°F oven for 5-7 minutes. Never microwave as it makes them rubbery.
For savory version, reduce sugar to 2 tablespoons and add herbs or cheese.
Use a #60 cookie scoop (1 tablespoon) for perfectly uniform poppers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 2 poppers
- Calories: 110
- Sugar: 8g
- Sodium: 195mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: honey butter cornbread poppers, mini cornbread bites, cornbread muffins, honey butter cornbread, easy cornbread recipe, mini muffins