Description
Honey Butter Cornbread Poppers are delightful mini muffins that combine the sweet, comforting flavors of classic cornbread with a luscious honey cinnamon butter topping. These easy-to-make poppers are perfect as a side dish, snack, or appetizer, featuring a tender crumb with bursts of corn kernels and a golden-brown crust. Baked to perfection and served warm, they offer a deliciously sweet and savory experience that complements soups, stews, chili, or any cozy meal.
Ingredients
Scale
Cornbread Poppers
- 1 cup all-purpose flour
- 1 cup yellow cornmeal (stone-ground preferred for texture)
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, lightly beaten
- 1 cup buttermilk
- 1/4 cup vegetable oil (or melted unsalted butter)
- 1/2 cup frozen corn kernels, thawed and drained
Honey Butter
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup honey (local honey is a great choice!)
- 1/4 teaspoon ground cinnamon (optional, but adds a lovely warmth)
- Pinch of salt
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt for at least 30 seconds to ensure even rising and flavor distribution.
- Combine Wet Ingredients: In a separate medium bowl, whisk the lightly beaten egg, buttermilk, and vegetable oil (or melted butter) until the mixture is smooth and uniform.
- Mix the Batter: Pour the wet ingredients into the dry ingredients. Gently fold with a rubber spatula until just combined, leaving a few streaks of flour to avoid overmixing.
- Add Corn Kernels: Fold the thawed and drained corn kernels evenly into the batter for added texture and sweetness.
- Rest the Batter: Let the batter rest for 10-15 minutes to allow the cornmeal to absorb moisture, creating a thicker and more tender texture. Meanwhile, preheat the oven and prepare the muffin tin.
- Preheat Oven: Set the oven temperature to 400°F (200°C).
- Prepare Muffin Tin: Grease a 24-cup mini muffin tin or a 12-cup standard muffin tin thoroughly with cooking spray or melted butter. Muffin liners may also be used.
- Fill Muffin Cups: Using an ice cream scoop or spoon, fill each muffin cup about two-thirds full with batter.
- Bake: Bake mini muffins for 12-15 minutes, or standard muffins for 18-22 minutes, until a toothpick inserted in the center comes out clean and the tops are golden brown.
- Cool: Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Prepare Honey Butter: Ensure butter is softened at room temperature.
- Mix Honey Butter: In a medium bowl, combine softened butter, honey, cinnamon (if using), and a pinch of salt.
- Whip Honey Butter: Using an electric mixer, whip the mixture until light and fluffy, about 2-3 minutes.
- Taste and Adjust: Taste the honey butter and add more honey or cinnamon to your liking.
- Chill if Desired: For firmer honey butter, chill in the refrigerator for approx. 30 minutes before serving.
- Serve Warm: The cornbread poppers are best served warm, straight from the oven.
- Spread Honey Butter: Generously spread each warm cornbread popper with the whipped honey butter.
- Optional Garnishes: Sprinkle with flaky sea salt or drizzle extra honey for extra flavor.
- Enjoy: Serve as a side dish alongside soups, stews, chili, or enjoy as a comforting snack or appetizer.
Notes
- Stone-ground cornmeal is preferred for better texture but regular cornmeal also works.
- Do not overmix the batter to avoid tough cornbread poppers; a few streaks of flour are okay.
- Use thawed and well-drained corn to prevent excess moisture in the batter.
- Mini muffin tins bake faster than standard tins; adjust baking time accordingly.
- Room temperature softened butter is key to achieving fluffy honey butter.
- Honey butter can be made ahead and refrigerated; bring to room temperature before serving.
- Add a pinch of flaky sea salt on top of honey butter for a delightful sweet-salty contrast.
