Description
Delightful mini cornbread poppers that combine savory flavors with sweet honey butter, perfect for gatherings or a cozy night in.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter (melted)
- 1 cup sweet corn kernels
- 1/2 cup shredded cheddar cheese
- For topping: honey and softened unsalted butter
Instructions
- Preheat your oven to 400°F (200°C) and grease a mini muffin tin.
- Whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Mix the buttermilk, eggs, and melted butter in another bowl until smooth.
- Pour the wet mixture into the dry ingredients, stirring until just combined.
- Fold in the sweet corn kernels and shredded cheddar cheese until evenly distributed.
- Spoon the batter into the mini muffin tin, filling each cup about two-thirds full.
- Bake for 12-15 minutes, or until golden brown and a toothpick inserted comes out clean.
- Prepare the honey butter by mixing softened butter with honey until creamy.
- Drizzle honey butter over the poppers and enjoy!
Notes
For best flavor, use fresh sweet corn. Leftover poppers can be stored at room temperature for up to two days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 2 poppers
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg