Description
Honey Butter Cornbread Poppers are delightful mini muffins that combine the comforting flavors of sweet cornbread with a luscious honey cinnamon butter. These bite-sized treats are quick to prepare and bake, making them a perfect side dish or snack to accompany soups, stews, or chili. Their tender crumb and sweet, creamy topping make them irresistible for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal (stone-ground preferred for texture)
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 large egg, lightly beaten
- 1 cup buttermilk
- 1/4 cup vegetable oil (or melted unsalted butter)
- 1/2 cup frozen corn kernels, thawed and drained
Honey Butter
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup honey (local honey is a great choice!)
- 1/4 teaspoon ground cinnamon (optional, but adds a lovely warmth)
- Pinch of salt
Instructions
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt for at least 30 seconds to ensure even rising and flavor distribution.
- Combine wet ingredients: In a separate medium bowl, whisk together the egg, buttermilk, and vegetable oil or melted butter until the egg is fully incorporated and the mixture is smooth.
- Mix wet and dry: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixture until just combined, leaving a few streaks of flour for a tender texture.
- Add corn kernels: Fold in the thawed and drained corn kernels evenly throughout the batter.
- Rest the batter: Let the batter rest for 10-15 minutes, allowing the cornmeal to absorb the liquid and thicken the batter while you preheat the oven and prepare the muffin tin.
- Preheat oven: Set your oven to 400°F (200°C).
- Prepare muffin tin: Grease a mini muffin tin (24-cup) or a standard muffin tin (12-cup) well with cooking spray, melted butter, or use muffin liners.
- Fill muffin cups: Using an ice cream scoop or spoon, fill each muffin cup about two-thirds full with batter.
- Bake: Bake mini muffin tin for 12-15 minutes or standard muffin tin for 18-22 minutes until a toothpick inserted in the center comes out clean and tops are golden brown.
- Cool muffins: Let the cornbread poppers cool in the muffin tin for a few minutes, then transfer to a wire rack to cool completely.
- Prepare honey butter: Ensure butter is softened to room temperature.
- Combine honey butter ingredients: In a medium bowl, mix softened butter, honey, cinnamon (optional), and a pinch of salt.
- Whip honey butter: Using an electric mixer, whip the mixture until light and fluffy, about 2-3 minutes.
- Taste and adjust: Adjust sweetness or cinnamon to your preference.
- Chill if desired: For a firmer consistency, refrigerate honey butter for about 30 minutes before serving.
- Serve: Serve cornbread poppers warm from the oven.
- Spread honey butter: Generously spread each warm popper with the honey butter.
- Optional garnish: Sprinkle with flaky sea salt or drizzle with extra honey for added flavor.
- Enjoy: Perfect as a side dish or snack, these poppers offer a comforting, sweet-savory bite.
Notes
- Using stone-ground cornmeal improves texture but regular cornmeal will also work.
- Do not overmix the batter to keep the cornbread tender and light.
- Frozen corn kernels should be fully thawed and drained to prevent batter sogginess.
- Honey butter can be made ahead and stored refrigerated; bring to room temperature before serving for easy spreading.
- Adjust baking time if using standard muffin tin to avoid undercooked muffins.
- For a dairy-free option, substitute buttermilk with a plant-based milk plus vinegar and use dairy-free butter.
