Description
These honey butter cornbread poppers are bite-sized golden treats—soft, sweet, and brushed with a warm honey glaze. Perfect as a snack, 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 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
Instructions
Preheat oven to 375°F (190°C). Grease or line a mini muffin tin (24 cups).
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
In another bowl, whisk milk, melted butter, egg, and 2 tablespoons honey until smooth.
Stir wet mixture into dry ingredients just until combined—do not overmix.
Spoon batter into mini muffin cups, filling about 2/3 full.
Bake for 12–15 minutes until golden and a toothpick comes out clean.
While baking, mix 2 tablespoons melted butter with 2 tablespoons honey for the glaze.
Immediately brush glaze over warm poppers after baking.
Let cool slightly and serve warm for best flavor.
Notes
Add a pinch of cayenne or cinnamon for variation.
Stir in shredded cheddar for a savory-cheesy twist.
Use buttermilk for a tangier flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Snack
- Method: Baking
- Cuisine: American
