Ingredients
- Cornmeal: 1 cup
- All-purpose flour: 1 cup
- Baking powder: 1 tablespoon
- Salt: 1/2 teaspoon
- Buttermilk: 1 cup
- Eggs: 2 large
- Melted butter: 1/4 cup
- Honey: 1/4 cup
Instructions
- Step 1: Preheat oven to 400°F (200°C). Grease a mini muffin tin generously.
- Step 2: In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
- Step 3: In a separate bowl, whisk together the buttermilk, eggs, melted butter, and honey.
- Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Step 5: Fill each mini muffin cup about 2/3 full with the batter.
- Step 6: Bake for 12-15 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let cool slightly before serving.
Notes
- Store leftover cornbread poppers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.
- For a quick and delicious reheat, microwave the poppers for 15-20 seconds until warmed through and enjoy their soft texture.
- Serve these sweet and savory bites with a dollop of extra honey butter or alongside a hearty bowl of chili for the ultimate Southern comfort food experience.
- Don't overmix the batter; a few lumps are okay and will result in a more tender and moist final product.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American