Southern-Style Honey Butter Cornbread Poppers Recipe
These Southern-Style Honey Butter Cornbread Poppers are bite-sized, savory-sweet treats perfect as an appetizer or side. Made with a moist cornmeal batter studded with sweet corn, red bell pepper, and cheddar cheese, they’re baked to golden perfection and served warm with a luscious honey butter drizzle and fresh herbs for an irresistible flavor combination.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 24 poppers
- Category: Appetizer
- Method: Baking
- Cuisine: Southern American
Ingredients
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 Serving
- 1/4 cup honey (for drizzling)
- 1/4 cup unsalted butter (softened)
- Fresh parsley or cilantro (to taste)
Instructions
- Preparation: Preheat your oven to 400°F (200°C). Lightly grease a mini muffin tin or popper pan to ensure easy release of the cornbread poppers.
- Mixing Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt to combine evenly.
- Combining Wet Ingredients: In a separate bowl, beat the buttermilk, eggs, and melted unsalted butter until the mixture is smooth and well combined.
- Blending Mixtures: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Take care not to overmix, as this can lead to dense poppers.
- Folding in Add-Ins: Gently fold in the sweet corn kernels, diced red bell pepper, and shredded cheddar cheese to evenly distribute them throughout the batter.
- Filling and Baking: Spoon the batter into the prepared mini muffin tin, filling each cup about two-thirds full. Bake in the preheated oven for 15–18 minutes, or until the poppers are golden brown on top and a toothpick inserted into the center comes out clean.
- Making Honey Butter: While the poppers bake, combine the softened unsalted butter and honey in a small bowl and mix until smooth and creamy. Set aside for serving.
- Cooling and Serving: Allow the poppers to cool slightly before removing them from the tin. Serve them warm, drizzled with the prepared honey butter and garnished with fresh parsley or cilantro for a burst of freshness.
Notes
- For best results, use fresh or thaw frozen corn kernels and pat them dry before adding to prevent excess moisture.
- Softened butter for the honey butter should be at room temperature to blend smoothly.
- Mini muffin tins work best for this recipe to create perfect bite-sized portions.
- Leftover poppers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently before serving.
- To make it vegetarian-friendly, ensure the cheddar cheese used does not contain animal rennet.
