Description
These Southern-Style Honey Butter Cornbread Poppers are bite-sized delights with the perfect balance of sweet and savory flavors. Made with cheddar cheese, jalapeños, and a luscious honey butter glaze, they are ideal as appetizers, sides, or snacks.
Ingredients
Scale
For the Cornbread Poppers:
- 1 ½ cups white whole wheat or all-purpose flour
- 1 ½ cups cornmeal
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 6 tablespoons cold, salted butter, shredded
- 2 jalapeños, seeded and chopped (optional for spice)
- ½ cup shredded cheddar cheese
- 1 cup buttermilk (plus more as needed)
- 1 egg
- 3 tablespoons honey
For the Honey Butter:
- 6 tablespoons salted butter, softened to room temperature
- 3 tablespoons honey
- Flaky sea salt for garnish
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 24-cup mini muffin pan or a 12-cup regular muffin pan.
- Brown the Butter: Heat 6 tablespoons of butter in a skillet over medium heat. Cook until it browns, about 3-4 minutes. Set aside to cool.
- Mix the Dry Ingredients: In a large bowl, whisk together flour, cornmeal, baking powder, salt, and pepper.
- Incorporate Add-Ins: Shred the cold butter into the dry ingredients. Add the jalapeños and shredded cheddar cheese.
- Prepare the Wet Ingredients: In a separate bowl, mix the browned butter, buttermilk, egg, and honey.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Add extra buttermilk if the batter is too thick.
- Fill the Muffin Pan: Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake the Poppers: Bake for 12-16 minutes for mini poppers or 22-30 minutes for regular poppers. Test doneness with a toothpick.
- Make the Honey Butter: While the poppers bake, mix softened butter, honey, and a pinch of flaky sea salt in a small bowl.
- Serve and Enjoy: Remove the poppers from the oven and let them cool for 5 minutes. Brush with honey butter and serve warm.
Notes
- To reduce the spice, remove the seeds and membranes from the jalapeños.
- For extra flavor, add a pinch of cayenne pepper to the batter.
- Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 2-16 minutes (mini muffins), 22-30 minutes (regular muffins)
- Category: Appetizers, Sides, Snacks
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 popper
- Calories: 120
- Sugar: 3g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg