Save
Bite-sized southern-style honey butter cornbread poppers mash up sweet honey and classic cornbread goodness into snackable little rounds. Each one’s got crispy outsides with soft middles, mixing old-school comfort and new-school ease in every buttery, warm bite.
These have made the rounds at my family parties, and they’re gone before you know it. That honey butter coating keeps folks coming back for seconds—even from people who say cornbread isn’t their thing.
Irresistible Key Ingredients & Tips
- Medium grit stone-ground yellow cornmeal: Go for this texture for a classic bite
- Fresh eggs: Let them sit out for soft, light results
- Unsalted butter: European kind adds deep, rich flavor
- Locally sourced honey: Pick different ones to switch up the flavor
- Full-fat buttermilk: Keeps the inside nice and moist
Easy How-To Steps
- Add finishing touch:
- Once you pull them out, brush with a generous layer of honey butter while they’re piping hot
- Stick 'em in the oven:
- Put your pan in the center rack, bake 12-15 minutes until gentle poking makes them bounce back
- Fill the pan:
- Fill each muffin spot about three-quarters full using a cookie scoop if you have one—that way they’re all the same size
- Mix it gently:
- Pour wet things into the dry, folding just enough so streaks disappear—don’t stress about lumps
- Bring together the liquids:
- Whip eggs until light and foamy, stir in buttermilk, then melted honey butter
- Handle the dry stuff:
- Mix up your cornmeal and flour, whisk well to fluff up the mix
- Get ready:
- Crank the oven up to 375°F. Slather muffin pans with butter, making sure to catch all the corners
Save
She always told me, 'Don’t forget to drizzle more honey on top while they’re still steaming!' The heat lets the honey melt right in, so you end up with extra shiny, sweet bites.
Getting the Temps Right
Keep your batter and tools at the right warmth for the best result. Let the batter and dairy warm up before mixing—and serve the poppers fresh while they’re still toasty.
How to Serve Them Up
For some wow, place your poppers on a chunky board and scoop honey butter into a cute little bowl. It looks cool for any crowd, family dinner, or something fancier.
Make in Advance
Mix your batter and cover it in the fridge up to one day ahead. Pull out to get close to room temp, then bake so it comes out perfectly every time.
All-Year Twists
Switch things up by tossing in extras for the season—stir in chopped jalapeños and corn in summer, sage with bacon in the fall, or do cheddar and chives in the wintertime.
Pro Kitchen Tips
- Halfway through baking, spin your pans so everything browns just right
- Poke the middle of a popper with a wooden pick—it should come out clean
- Let them cool for five minutes before tipping them out of the pan
Save
Honey butter cornbread poppers are my go-to for family get-togethers. That mix of salty and sweet? Irresistible. And nothing can beat the smell of homemade cornbread wafting from the oven.
Recipe FAQs
- → Can I prep these bites in advance?
- Definitely! Store them for 1-2 days on the counter or up to 4 days in the fridge. Reheat before eating.
- → How should I store extras?
- Use an airtight container to keep them fresh at room temp for a couple of days or in the fridge for longer.
- → Can I swap fresh corn for frozen?
- Yes, frozen corn is totally fine! Toss it straight into the batter without defrosting.
- → What cheese works besides cheddar?
- Monterey Jack is nice and mild, or go for pepper jack if you like some spice. Melty cheeses are best!
- → Why are my bites turning out heavy?
- Overmixing could be the reason. Just combine everything gently—it's fine if it's a little lumpy!