Southern-Style Honey Butter Cornbread Poppers
Bite‑sized cornbread poppers with sweet corn, bell pepper, and cheddar, drizzled with honey butter. Perfect for brunch or snacking!
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.