Go Back
–+ servings
Southern-Style Honey Butter Cornbread Poppers

Southern-Style Honey Butter Cornbread Poppers You’ll Crave

Delicious Southern-Style Honey Butter Cornbread Poppers that combine sweetness and warmth, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 33 minutes
Servings: 12 poppers
Course: Snacks
Cuisine: Southern
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup cornmeal fine or medium-grind
  • 1 cup all-purpose flour gluten-free flour can be substituted
  • 1/4 cup granulated sugar brown sugar can be used for richer flavor
  • 1 tbsp baking powder ensure it's fresh
  • 1/2 tsp salt sea salt or kosher salt
  • 1 cup buttermilk or almond milk with vinegar for non-dairy
  • 2 large eggs or flax eggs/chia seeds for vegan
  • 1/4 cup unsalted butter melted; oil can be used for lighter version
For the Mix-Ins
  • 1 cup sweet corn kernels fresh or frozen
  • 1/2 cup diced red bell pepper any mild pepper can be substituted
  • 1 cup shredded cheddar cheese or non-dairy cheese for vegan
For the Topping
  • 1/4 cup honey or maple syrup
  • 1/4 cup fresh parsley or cilantro for garnish

Equipment

  • Muffin tin
  • Mixing Bowls
  • Whisk
  • Spatula

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C) and grease the muffin tins.
  2. In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt. Mix well.
  3. In a separate bowl, whisk together buttermilk, eggs, and melted butter until smooth.
  4. Add the wet mixture to the dry ingredients and stir gently until just combined.
  5. Fold in the corn, bell pepper, and cheddar cheese evenly into the batter.
  6. Fill muffin tins two-thirds full with the batter and bake for 15 to 18 minutes.
  7. Let them cool for 5 minutes, remove from tins, drizzle with honey, and garnish with herbs.

Nutrition

Serving: 1popperCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 3gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Allow buttermilk and eggs to reach room temperature for the best texture. Use the freshest corn for optimal flavor.

Tried this recipe?

Let us know how it was!