Introduction

Remember those cozy days, maybe a family gathering or a chilly evening, when the aroma of warm cornbread filled the kitchen? There’s just something so comforting and nostalgic about it, isn’t there? Well, get ready to relive that feeling, but with a delightful twist! Today, we’re diving into a recipe that takes that classic goodness and turns it into irresistible little bites: Honey Butter Cornbread Poppers. These are so incredibly easy and quick to whip up, you’ll wonder why you haven’t made them before. They’re perfect for any occasion, from a casual get-together to a special treat!

Why You’ll Love This Recipe

Fast: Seriously, from start to finish, you’ll have these golden beauties ready in under an hour. Perfect for those last-minute cravings!
Easy: No fancy techniques here! If you can whisk and spoon, you can make these. They’re a fantastic recipe for beginner bakers.
Giftable: Pack these up in a cute tin or jar, and you have the most thoughtful, homemade gift for friends, neighbors, or your kid’s teacher. They’ll be so impressed!
Crowd-pleasing: Whether you’re serving them as an appetizer, a side dish, or just a tasty snack, these poppers are guaranteed to disappear fast. Everyone loves a bite-sized treat!

Ingredients

Gather ’round, folks! Here’s what you’ll need to create these little flavor bombs. Don’t worry, they’re all pantry staples or easy to find at your local grocery store.

1 cup cornmeal: This is the heart and soul of our cornbread! I like to use a medium grind for a good texture.
1 cup all-purpose flour: The binder that brings it all together.
2 tablespoons baking powder: Our little secret for that perfect fluffy lift.
½ teaspoon salt: Just enough to balance out that sweetness and enhance all the flavors.
¼ cup granulated sugar: For a hint of sweetness that complements the honey beautifully.
1 cup buttermilk: This is key for that signature tender and moist cornbread texture. If you don’t have any, no worries, I’ll share a quick substitute later!
2 large eggs: To bind everything together and add richness.
½ cup unsalted butter, melted: For that irresistible buttery flavor and richness.
½ cup sweet corn kernels: Fresh, frozen, or canned – they add delightful pops of sweetness and texture.
3 tablespoons honey: The star ingredient that gives these poppers their wonderful sweet and slightly floral note.
Additional melted butter for brushing: This is for that glorious golden sheen and extra flavor on top!
Sea salt for topping: A little sprinkle of flaky sea salt really makes the sweet and savory flavors sing.

How to Make It

Alright, apron on! Let’s get down to business. This is where the magic happens. It’s a simple, enjoyable process, and before you know it, you’ll be smelling that amazing aroma!

Preheat & Prep: First things first, let’s get your oven nice and toasty. Preheat it to 375°F (190°C). While it’s heating up, grab your mini muffin tin. I like to lightly grease it with a little cooking spray or a dab of butter to make sure our poppers pop right out.
Dry Ingredients Unite: In a nice big bowl, let’s whisk together all your dry ingredients: the cornmeal, all-purpose flour, baking powder, salt, and granulated sugar. Give them a good whisk until they’re all friends and well combined.
Wet Ingredients Come Together: Now, in a separate bowl, let’s mix up the wet ingredients. Whisk together the buttermilk, those two lovely large eggs, the melted butter (make sure it’s not too hot!), the sweet corn kernels, and our golden honey. Whisk until it’s all smoothly blended.
Marry the Mixtures: Time to bring them all together! Pour the wet ingredients into the bowl with the dry ingredients. Now, here’s a little tip: stir just until everything is combined. A few little lumps are perfectly okay! We don’t want to overmix, or our poppers might get a little tough. A gentle touch is best here.
Fill ‘Em Up: Grab a spoon and carefully spoon the batter into your prepared mini muffin tin. You want to fill each little cup about two-thirds full. This leaves them enough room to puff up beautifully in the oven.
Bake to Golden Perfection: Pop that tin into your preheated oven and let them bake for about 15-20 minutes. You’ll know they’re ready when they’re golden brown around the edges and a toothpick inserted into the center of a popper comes out clean.
Cool Down (Just a Bit!): Once they’re out of the oven, let them sit in the muffin tin for a few minutes to cool down slightly. This helps them firm up a bit before you try to remove them. Then, carefully transfer them to a wire rack to finish cooling.
The Grand Finale: This is where we take them from delicious to absolutely divine! While the poppers are still warm, grab a pastry brush and generously brush the tops with that extra melted butter. Then, sprinkle them with a little flaky sea salt. Oh. My. Goodness. The combination of sweet, salty, buttery, and cornbread is pure bliss!

Substitutions & Additions

Feeling creative? Or maybe you’re missing a key ingredient? No problem! These poppers are super forgiving and love a little personal touch.

No Buttermilk? No Worries! Simply add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then fill it up to the 1-cup line with regular milk. Let it sit for about 5 minutes until it thickens slightly. Voilà! Homemade buttermilk substitute.
Spice it Up: For a little kick, try adding a pinch of cayenne pepper or some finely diced jalapeño to the batter.
Cheesy Goodness: Fold in about ½ cup of shredded cheddar or Monterey Jack cheese into the batter for savory cheese cornbread poppers.
Herbal Notes: Fresh chopped chives or parsley can add a lovely freshness and color.
Sweeten it More: If you have a major sweet tooth, you can increase the sugar slightly, but the honey already adds a good amount of sweetness.

Tips for Success

Let’s make sure these turn out perfectly every single time!

Don’t Overmix: I can’t stress this enough! Overmixing develops the gluten in the flour, leading to tougher cornbread. Mix until just combined.
Mini Muffin Tin Magic: Using a mini muffin tin is key to getting that perfect popper size. If you only have a regular muffin tin, you can certainly use it, but they’ll be larger and will need a slightly longer baking time.
Grease is Grace: Make sure to grease your mini muffin tin well. This is crucial for easy removal. I find a good quality non-stick spray works wonders.
Prep Ahead Power: You can whisk together all the dry ingredients in a sealed container or bag a day or two in advance. Then, when you’re ready to bake, just mix your wet ingredients and combine!
Room Temperature Eggs: For the best emulsion and fluffiest results, make sure your eggs are at room temperature.

How to Store It

These little poppers are best enjoyed fresh, but life happens! Here’s how to keep them tasting great.

Room Temperature: Store cooled poppers in an airtight container at room temperature for up to 2 days.
Refrigerator: For longer storage, keep them in an airtight container in the refrigerator for up to 4-5 days. They might lose a little of their initial tenderness, but they’ll still be delicious.
Freezing: Let them cool completely, then store them in a freezer-safe bag or container for up to 2-3 months. To reheat, place them in a single layer on a baking sheet and warm in a 300°F (150°C) oven for about 10-15 minutes, or until heated through.

FAQs

Got a burning question? I’ve got you covered!

Q: Can I make these ahead of time?
A: Yes! You can bake them a day in advance and reheat them gently in the oven before serving. They’re also fantastic at room temperature.

Q: My cornbread poppers are a little dense. What did I do wrong?
A: It’s most likely from overmixing the batter. Remember, just stir until the dry and wet ingredients are barely combined. A few lumps are your friends here!

Q: What kind of cornmeal is best?
A: For this recipe, a medium-grind yellow cornmeal works beautifully for a good texture. You can use fine or coarse, but it might slightly alter the final texture.

Honey Butter Cornbread Poppers

Irresistible little bites of sweet and savory cornbread with a delightful honey butter glaze, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Servings 24 poppers

Equipment

Mini muffin tin lightly greased
Large bowl
Separate bowl
Whisk
Spoon
Pastry brush
Wire rack

Ingredients

Main ingredients

1 cup cornmeal medium grind
1 cup all-purpose flour
2 tablespoons baking powder
0.5 teaspoon salt
0.25 cup granulated sugar
1 cup buttermilk
2 large eggs
0.5 cup unsalted butter, melted
0.5 cup sweet corn kernels fresh, frozen, or canned
3 tablespoons honey
Additional melted butter for brushing
Sea salt for topping flaky

Instructions

Preheat your oven to 375°F (190°C). Lightly grease your mini muffin tin.
In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and granulated sugar until well combined.
In a separate bowl, whisk together the buttermilk, eggs, melted butter, sweet corn kernels, and honey until smoothly blended.
Pour the wet ingredients into the bowl with the dry ingredients. Stir just until everything is combined. A few little lumps are okay; do not overmix.
Spoon the batter into the prepared mini muffin tin, filling each cup about two-thirds full.
Bake for 15-20 minutes, or until golden brown around the edges and a toothpick inserted into the center comes out clean.
Let the poppers cool in the muffin tin for a few minutes before transferring them to a wire rack to finish cooling.
While the poppers are still warm, brush the tops with additional melted butter and sprinkle with flaky sea salt.

Notes

These poppers are best enjoyed fresh, but can be stored at room temperature for up to 2 days, in the refrigerator for up to 4-5 days, or frozen for up to 2-3 months.