There’s nothing quite like the sweet, buttery aroma of freshly baked cornbread to make a gathering feel special. But when you take that classic Southern charm, pack it into bite-sized poppers, and drizzle them with heavenly honey butter—you’ve got pure magic! These Cornbread Poppers are golden, fluffy, and bursting with flavor.
My Nonna believed that every good gathering started with something baked and sweet. These poppers bring that feeling to any gathering—without the fuss.
Why You’ll Love These Cornbread Poppers
- Perfectly Bite-Sized – Ideal for parties, potlucks, or quick snack attacks
- Sweet Meets Savory – The honey butter drizzle elevates cheesy, buttery goodness
- Colorful & Wholesome – Sweet corn and red bell pepper make them as bright as they taste
- Quick to Make – Ready from prep to table in just over 30 minutes
Ingredients
Dry Ingredients
1 cup cornmeal
1 cup all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
Wet Ingredients
1 cup buttermilk
2 large eggs
¼ cup melted unsalted butter
Add-Ins
1 cup sweet corn kernels (fresh or frozen)
½ cup diced red bell pepper
½ cup shredded cheddar cheese (sharp or mild)
Honey Butter
¼ cup honey (for drizzling)
¼ cup unsalted butter, softened
Garnish
Fresh parsley or cilantro
Instructions
- Preheat & Prepare
Preheat oven to 400°F (200°C). Lightly grease a mini muffin tin or popper pan. - Mix Dry Ingredients
Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl. - Combine Wet Ingredients
In another bowl, beat together buttermilk, eggs, and melted butter. - Blend Wet & Dry Mixtures
Add the wet mixture to the dry ingredients, stirring until just combined. - Fold in Add-Ins
Gently fold in corn kernels, diced red bell pepper, and shredded cheddar. - Fill & Bake
Spoon batter into the prepared tin, filling each cup about two-thirds full. Bake for 15–18 minutes, or until golden and a toothpick inserted in the center comes out clean. - Prepare Honey Butter
While poppers bake, combine softened butter and honey until smooth. - Cool & Serve
Let poppers cool slightly before removing. Drizzle with honey butter and garnish with parsley or cilantro.
Make It Your Own
- Add minced jalapeños for a spicy kick
- Substitute cheddar with pepper jack or goat cheese
- Use maple syrup in honey butter for a deeper sweetness
- Sprinkle toasted corn kernels or chopped nuts on top for crunch
- Drizzle with balsamic glaze for a tangy twist
Tips for Success
- Use room temperature eggs to ensure even mixing
- Don’t overfill muffin cups—popper shape is ideal
- Slight cooling before removal keeps poppers intact
- Use parchment liners for easy clean-up
Serving Suggestions
- Serve with chili or a fresh salad
- Add to brunch spreads with fruit and mimosas
- Ideal for picnic baskets or kids’ lunchboxes
- Serve alongside raw veggies or on a snack board
Storage & Reheating
- Store in an airtight container in the fridge for up to 3 days
- Reheat at 350°F for 5–7 minutes to refresh texture
- Store honey butter separately for best drizzle texture
Final Thoughts
These Southern‑Style Honey Butter Cornbread Poppers are a little bite of comfort food heaven—cheesy, fluffy, and sweet all at once. They’re sure to become a go-to for gatherings or cozy snacking sessions.
Share Your Poppers!
Made them? Tag @yourhandle and use #HoneyButterCornbreadPoppers to share your creation!
Southern-Style Honey Butter Cornbread Poppers
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 2 large eggs
- ¼ cup melted unsalted butter
Add-Ins
- 1 cup sweet corn kernels fresh or frozen
- ½ cup diced red bell pepper
- ½ cup shredded cheddar cheese sharp or mild
Honey Butter
- ¼ cup honey for drizzling
- ¼ cup unsalted butter softened
Garnish
- Fresh parsley or cilantro
Instructions
Preheat & Prepare
- Preheat oven to 400°F (200°C). Lightly grease a mini muffin tin or popper pan.
Mix Dry Ingredients
- Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.
Combine Wet Ingredients
- In another bowl, beat together buttermilk, eggs, and melted butter.
Blend Wet & Dry Mixtures
- Add the wet mixture to the dry ingredients, stirring until just combined.
Fold in Add-Ins
- Gently fold in corn kernels, diced red bell pepper, and shredded cheddar.
Fill & Bake
- Spoon batter into the prepared tin, filling each cup about two-thirds full. Bake for 15–18 minutes, or until golden and a toothpick inserted in the center comes out clean.
Prepare Honey Butter
- While poppers bake, combine softened butter and honey until smooth.
Cool & Serve
- Let poppers cool slightly before removing. Drizzle with honey butter and garnish with parsley or cilantro.
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