Ingredients
Scale
- 1 ½ cups yellow cornmeal
- ½ cup all-purpose flour
- ½ cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup melted unsalted butter
- 2 large eggs
- ½ cup honey
- ¼ cup melted unsalted butter (for honey butter)
- 4 tablespoons unsalted butter, softened (for honey butter)
Instructions
- Step 1: Preheat oven to 400°F (200°C). Grease a mini muffin tin generously with cooking spray or melted butter.
- Step 2: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, melted butter, eggs, and honey until well combined.
- Step 3: Gently pour the wet ingredients into the dry ingredients and stir just until the batter is moist. Do not overmix.
- Step 4: Fill each muffin cup about ¾ full. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Step 5: While the cornbread is baking, prepare the honey butter: In a medium bowl, beat together the ¼ cup melted butter and softened butter until smooth. Stir in the honey until well combined.
- Step 6: Let the cornbread poppers cool slightly in the muffin tin before transferring them to a wire rack to cool completely. Serve warm with the honey butter.
Notes
- Store leftover cornbread poppers in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
- For perfectly warmed-through poppers, reheat them in a 350°F oven for 5-7 minutes, or until heated through – this helps maintain their texture better than microwaving.
- These delightful poppers are fantastic alongside chili, soups, or even a simple salad for a sweet and savory contrast.
- To achieve extra-fluffy cornbread, avoid overmixing the batter; a few lumps are perfectly fine and contribute to a lighter texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American