Honey Cornbread Poppers (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup cornmeal
02 -
1 cup all-purpose flour
03 -
1/4 cup granulated sugar
04 -
1 tablespoon baking powder
05 -
1/2 teaspoon salt
06 -
1 cup buttermilk
07 -
2 large eggs
08 -
1/3 cup unsalted butter, melted
09 -
3 tablespoons honey
→ Honey Butter Glaze
10 -
1/4 cup unsalted butter, melted
11 -
2 tablespoons honey
# Instructions:
01 -
Preheat your oven to 375°F (190°C) and grease a mini muffin tin.
02 -
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
03 -
In another bowl, combine the buttermilk, eggs, melted butter, and honey. Pour the wet ingredients into the dry ingredients and mix until just combined.
04 -
Spoon the batter into the mini muffin tin, filling each cup about 3/4 full. Bake for 12-15 minutes or until golden and a toothpick inserted into the center comes out clean.
05 -
In a small bowl, whisk together the melted butter and honey for the glaze. Brush the warm cornbread poppers with the honey butter glaze.
06 -
Serve warm as a side dish, appetizer, or snack.
# Notes:
01 -
Can be made ahead of time and reheated for serving
02 -
For a savory variation, add chopped jalapeños or shredded cheddar cheese to the batter
03 -
Store leftovers in an airtight container for up to 3 days