Honey Butter Cornbread Poppers
These golden, bite-sized Honey Butter Cornbread Poppers are sweet, savory, and irresistibly snackable. Perfect for parties, potlucks, brunches, or cozy nights in, they deliver the warm flavor of Southern cornbread in a fun, mini form—brushed with luscious melted honey butter. Bake them from scratch or shortcut with a boxed mix—either way, they’ll be gone in minutes.
Equipment
- Mini muffin pan
- Mixing bowls
- Whisk & rubber spatula
- Pastry brush
- Oven (or air fryer)
- Measuring cups & spoons
- Storage container or zip bag (for leftovers or freezing)
Ingredients
For the Cornbread Poppers
- ¾ cup yellow cornmeal
- ¾ cup all-purpose flour
- 1 tbsp baking powder
- ¼ tsp salt
- 2 large eggs
- ½ cup whole milk
- 3 tbsp melted butter
- 2 tbsp honey
Optional add-ins:
- ½ cup shredded cheddar cheese
- 2 tbsp finely chopped jalapeños
- ¼ cup corn kernels or chopped cooked bacon
For the Honey Butter Glaze
- 2 tbsp unsalted butter
- 1 tbsp honey
Instructions
- Preheat oven to 375°F (190°C). Generously grease a mini muffin pan or line with parchment mini liners.
- In one bowl, mix dry ingredients: cornmeal, flour, baking powder, and salt.
- In a separate bowl, whisk eggs, milk, melted butter, and honey until well combined.
- Combine wet and dry ingredients gently, mixing just until no dry streaks remain. Do not overmix.
- Fold in optional add-ins like cheese, jalapeños, or corn.
- Spoon batter into mini muffin cups, filling each about ¾ full.
- Bake for 12–15 minutes, or until tops are golden and a toothpick comes out clean
- Meanwhile, melt butter and stir in honey to make the glaze.
- Remove poppers from oven and immediately brush with warm honey butter.
- Optional: Broil for 1–2 minutes for an extra golden top—watch closely!
Notes
- Make it sweet or savory: Add cinnamon sugar for dessert-style poppers, or bacon and cheddar for savory.
- Vegan option: Use almond milk, vegan butter, and maple syrup instead of honey.
- Gluten-free option: Swap all-purpose flour for a 1:1 gluten-free blend or almond flour.
- Storage: Keep in airtight container for up to 3 days at room temp. Freeze after baking for up to 2 months.
- Reheat: Toast in oven or air fryer at 350°F for 5–7 minutes to revive crispiness. Brush with more honey butter if desired.