Southern-Style Honey Butter Cornbread (Print-Friendly Version)
Bite-sized cornbread poppers with creamy honey butter glaze—golden, fluffy, and perfect for sharing.
# What You’ll Need to Make This:
→ Cornbread Poppers
01 -
130 grams yellow cornmeal
02 -
65 grams all-purpose flour
03 -
50 grams granulated sugar
04 -
2 teaspoons baking powder
05 -
0.5 teaspoon salt
06 -
120 millilitres milk
07 -
60 grams unsalted butter, melted
08 -
30 millilitres honey
09 -
1 large egg
10 -
80 grams corn kernels, fresh, frozen, or canned and drained
→ Honey Butter Glaze
11 -
60 grams unsalted butter, melted
12 -
30 millilitres honey
# How to Prepare:
01 -
Preheat the oven to 200°C. Lightly grease a mini muffin tin or line with paper liners.
02 -
In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until well combined.
03 -
In a separate bowl, whisk together milk, melted butter, honey, and egg until fully blended.
04 -
Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined; do not overmix.
05 -
Gently fold corn kernels into the batter until evenly distributed.
06 -
Spoon batter into prepared mini muffin tin, filling each cup about three-quarters full. Bake 12–15 minutes or until a toothpick inserted in the centre comes out clean.
07 -
Allow baked poppers to cool slightly in the tin before gently removing.
08 -
In a small bowl, mix melted butter and honey together until completely emulsified.
09 -
While still warm, brush the tops of the poppers generously with honey butter glaze.
10 -
Arrange glazed poppers on a serving platter and serve warm as a snack, appetiser, or side.
# Extra Tips:
01 -
For best results, use high-quality cornmeal and serve poppers while still warm.