Name: Honey-Butter Cornbread Poppers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon kosher salt; 1 cup milk; 1/4 cup unsalted butter, melted; 1 large egg; 2 tablespoons honey (plus 2 tablespoons for drizzle); 2 tablespoons melted butter (for glaze); Optional: pinch of cayenne or cinnamon

Why You’ll Love This Recipe

I love how these cornbread poppers combine sweet and savory elements in such a fun, bite-sized form. They’re quick to prepare and even quicker to disappear. The honey-butter glaze soaks into the warm tops, giving each popper an irresistible, glossy finish. Whether I serve them at brunch, a potluck, or alongside a cozy meal, they always get devoured.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 cup milk
1/4 cup unsalted butter, melted
1 large egg
2 tablespoons honey (plus 2 tablespoons for drizzle)
2 tablespoons melted butter (for glaze)
Optional: pinch of cayenne or cinnamon for extra flavor

Directions

Preheat the oven to 375°F (190°C). Grease a mini-muffin tin or line with paper liners.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In a medium bowl, whisk the milk, melted butter, egg, and 2 tablespoons of honey until smooth.
Pour the wet ingredients into the dry and stir until just combined. I make sure not to overmix to keep the texture light.
Spoon the batter into the prepared mini-muffin tin, filling each cup about two-thirds full.
Bake for 12 to 15 minutes, until golden brown and a toothpick inserted in the center comes out clean.
While the poppers are baking, combine 2 tablespoons melted butter and 2 tablespoons honey to make the glaze.
As soon as the poppers come out of the oven, I brush their tops generously with the honey-butter glaze.
Let them cool slightly and serve warm for the best flavor.

Servings and timing

This recipe makes about 24 mini poppers. Prep time is 10 minutes, baking time is 15 minutes, and the total time is around 25 minutes. Each popper contains approximately 110 kcal.

Variations

Sometimes I add a pinch of cayenne for a little kick or a touch of cinnamon for warmth. If I want a cheesy twist, I mix in a bit of shredded cheddar into the batter. For a slightly tangier flavor, I swap the milk with buttermilk.

storage/reheating

I store leftover poppers in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate them for up to 4 days. To reheat, I pop them in the microwave for about 10 seconds or warm them in the oven at 300°F (150°C) for a few minutes until heated through.

FAQs

Can I make these in a regular muffin tin?

Yes, I can use a standard muffin tin—just increase the baking time to about 18 to 20 minutes.

What type of honey works best?

I prefer using mild honey like clover or wildflower to keep the flavor balanced and smooth.

Can I make them ahead of time?

Absolutely. I often bake them a day in advance and reheat them briefly before serving. The glaze can be added fresh for that just-baked shine.

Are they freezer-friendly?

Yes, I freeze them in a sealed bag for up to a month. I reheat from frozen in a 300°F (150°C) oven until warm.

Can I make them gluten-free?

I substitute the all-purpose flour with a gluten-free blend, and they still turn out deliciously fluffy.

Conclusion

These Honey-Butter Cornbread Poppers are a delightful twist on classic cornbread—sweet, buttery, and perfectly snackable. I love how easy they are to whip up, and they always bring a cozy, homemade feel to any gathering. One bite and I’m hooked every time.