Southern-Style Honey Butter Cornbread Poppers Recipe
These Southern-Style Honey Butter Cornbread Poppers are bite-sized, moist, and packed with vibrant flavors from sweet corn, bell peppers, and cheddar cheese. Topped with a luscious honey butter drizzle and fresh herbs, they make a perfect appetizer or side dish for any meal.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted unsalted butter
- 1 cup sweet corn kernels (fresh or frozen)
- 1/2 cup diced red bell pepper
- 1/2 cup shredded cheddar cheese (sharp or mild)
- 1/4 cup honey (for drizzling)
- 1/4 cup unsalted butter, softened
- Fresh parsley or cilantro for garnish
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Lightly grease a mini muffin tin or popper pan to prevent sticking.
- Step 2: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until well combined.
- Step 3: In a separate bowl, beat the buttermilk, eggs, and melted butter until the mixture is smooth.
- Step 4: Gradually pour the wet mixture into the dry ingredients, stirring gently just until combined. Avoid overmixing to keep the poppers tender.
- Step 5: Carefully fold in the sweet corn kernels, diced red bell pepper, and shredded cheddar cheese until evenly distributed.
- Step 6: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full for even baking.
- Step 7: Bake for 15–18 minutes or until the poppers are golden brown and a toothpick inserted in the center comes out clean.
- Step 8: While the poppers bake, mix the softened butter and honey together until smooth to make the honey butter.
- Step 9: Allow the poppers to cool slightly before removing them from the tin. Drizzle with the honey butter and garnish with fresh parsley or cilantro before serving.
Tips & Variations
- For a spicy kick, add a pinch of cayenne pepper or finely chopped jalapeño to the batter.
- Swap the cheddar for pepper jack cheese for a different flavor profile.
- Use fresh corn in season for the best sweetness, or thaw frozen corn thoroughly and pat dry before adding.
- If you don’t have buttermilk, make a substitute by mixing 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
Storage
Store leftover cornbread poppers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a warm oven (about 350°F / 175°C) for 5–7 minutes to restore crispiness. Honey butter is best made fresh but can be refrigerated for a few days; bring it to room temperature before drizzling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these poppers gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup for best results.
Can I prepare the batter ahead of time?
For best texture, prepare the batter just before baking. However, you can mix the dry and wet ingredients separately a day ahead and combine them shortly before baking to save time.
PrintSouthern-Style Honey Butter Cornbread Poppers Recipe
These Southern-Style Honey Butter Cornbread Poppers are bite-sized cornbread muffins bursting with sweet corn, red bell pepper, and cheddar cheese. Baked to golden perfection and drizzled with a luscious honey butter, they make a perfect appetizer or snack that combines savory and sweet flavors in every popper.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 32 minutes
- Yield: 24 cornbread poppers 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Southern American
Ingredients
Dry Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted unsalted butter
Add-Ins:
- 1 cup sweet corn kernels (fresh or frozen)
- 1/2 cup diced red bell pepper
- 1/2 cup shredded cheddar cheese (sharp or mild)
Honey Butter:
- 1/4 cup honey (for drizzling)
- 1/4 cup unsalted butter, softened
Garnish:
- Fresh parsley or cilantro
Instructions
- Preheat & Prepare: Preheat your oven to 400°F (200°C). Lightly grease a mini muffin tin or popper pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat the buttermilk, eggs, and melted unsalted butter together until the mixture is smooth and well incorporated.
- Blend Wet & Dry Mixtures: Gradually pour the wet ingredients into the dry ingredient bowl while stirring gently just until combined. Avoid overmixing to keep the batter tender.
- Fold in Add-Ins: Gently fold in the sweet corn kernels, diced red bell pepper, and shredded cheddar cheese, distributing them evenly throughout the batter.
- Fill & Bake: Spoon the batter into the prepared mini muffin tin, filling each cup about two-thirds full. Bake in the preheated oven for 15 to 18 minutes, or until the cornbread poppers are golden brown and a toothpick inserted into the center comes out clean.
- Make Honey Butter: While the poppers bake, mix the softened unsalted butter and honey together until the mixture becomes smooth and creamy.
- Cool & Serve: Allow the cornbread poppers to cool slightly in the pan before carefully removing them. Drizzle each popper generously with the honey butter and garnish with fresh parsley or cilantro for a vibrant finish.
Notes
- For best results, use fresh or thawed frozen sweet corn to maintain the sweet burst in each popper.
- Mini muffin tins can vary in size; adjust baking time accordingly if your tins are larger or smaller.
- Allowing the batter to rest for 5 minutes before baking can improve texture.
- Try substituting cheddar with pepper jack for a spicy kick.
Keywords: cornbread poppers, honey butter cornbread, mini cornbread muffins, southern-style cornbread, cheesy cornbread bites, sweet corn cornbread, appetizer recipes
