Introduction

Southern-Style Honey Butter Cornbread Poppers are a delightful bite-sized treat that combines sweet, savory, and buttery flavors. These poppers are perfect for parties, snacks, or as a side dish to your favorite Southern meal. Easy to make and irresistibly delicious, they bring comfort with every bite.

Four golden brown fried polenta rectangles are stacked in a white plate, each piece showing a slightly crispy, textured surface with visible bits of red and yellow peppers and black pepper specks. The top piece is sprinkled with small chopped green herbs, finely diced red peppers, and a light drizzle of oil that adds a slight shine. The edges of the polenta are slightly darker and crispier, creating a contrast with the soft interior that is studded with colorful vegetable bits. Small bits of herbs are scattered lightly around the base on the plate, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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, to taste

Instructions

Step 1: Preheat your oven to 400°F (200°C). Lightly grease a mini muffin tin or popper pan to ensure easy release.

Step 2: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

Step 3: In another bowl, beat the buttermilk, eggs, and melted butter until well combined.

Step 4: Gradually pour the wet mixture into the dry ingredients. Stir gently until just combined—be careful not to overmix to keep the poppers light.

Step 5: Gently fold in the sweet corn kernels, diced red bell pepper, and shredded cheddar cheese.

Step 6: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake for 15–18 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

Step 7: While the poppers bake, mix the softened butter and honey until smooth and creamy. Set aside for serving.

Step 8: Let the poppers cool slightly before removing from the tin. Serve warm, drizzled with honey butter and garnished with fresh parsley or cilantro.

Tips & Variations

Use fresh corn in season for the best texture and sweetness, or thaw frozen corn before adding.

Try substituting sharp cheddar with pepper jack for a mild spicy kick.

For a dairy-free version, use a plant-based milk and vegan butter.

Adding a pinch of cayenne pepper to the batter can give an extra layer of warmth.

FAQs

Can I make these poppers ahead of time?

Yes, you can prepare the batter in advance and refrigerate it for up to 24 hours before baking. This can help deepen the flavors and save time on the day you want to serve them.

Can I freeze the cornbread poppers?

Absolutely. After baking and cooling completely, freeze the poppers in a sealed container or freezer bag for up to 2 months. Thaw at room temperature and reheat in the oven for best results.