Description

These Southern-Style Honey Butter Cornbread Poppers are a delightful bite-sized twist on traditional cornbread, bursting with sweet corn, red bell pepper, and cheddar cheese. Baked to golden perfection and served warm with a luscious honey butter drizzle, they make a perfect appetizer or snack with a comforting Southern flair.

Ingredients

Scale

Dry Ingredients

1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

Wet Ingredients

1 cup buttermilk
2 large eggs
1/4 cup melted unsalted butter

Add-Ins

1 cup sweet corn kernels (fresh or frozen)
1/2 cup diced red bell pepper
1/2 cup shredded cheddar cheese (sharp or mild)

For Honey Butter and Garnish

1/4 cup honey (for drizzling)
1/4 cup unsalted butter (softened)
Fresh parsley or cilantro, to taste

Instructions

Preparation: Preheat your oven to 400°F (200°C) and lightly grease a mini muffin tin or popper pan to ensure easy release of the cornbread poppers.
Mixing Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
Combining Wet Ingredients: In a separate bowl, beat the buttermilk, eggs, and melted unsalted butter together until the mixture is smooth and uniform.
Blending Mixtures: Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix to avoid dense poppers.
Folding in Add-Ins: Carefully fold in the sweet corn kernels, diced red bell pepper, and shredded cheddar cheese, distributing them evenly through the batter.
Filling and Baking: Spoon the batter into the prepared mini muffin tin, filling each cup about two-thirds full. Bake in the preheated oven for 15 to 18 minutes, or until the tops turn golden brown and a toothpick inserted into the center comes out clean.
Making Honey Butter: While the poppers are baking, combine the softened unsalted butter with honey. Mix until smooth and creamy to create the honey butter for drizzling.
Cooling and Serving: Allow the poppers to cool slightly in the pan before removing them. Serve warm, drizzled with the honey butter and garnished with fresh parsley or cilantro for a flavorful finish.

Notes

For best results, lightly grease your muffin tin to prevent sticking.
Fresh or frozen corn kernels both work well; if using frozen, thaw and drain excess moisture first.
Feel free to use sharp or mild cheddar cheese based on your preference.
Do not overmix the batter to keep the poppers light and fluffy.
Honey butter can be made ahead and refrigerated; bring to room temperature before serving.
These poppers are great served as an appetizer, side dish, or snack.

Prep Time: 15 minutes
Cook Time: 15-18 minutes
Category: Appetizer
Method: Baking
Cuisine: Southern American

Keywords: cornbread poppers, honey butter cornbread, mini cornbread muffins, Southern cornbread recipe, cheesy cornbread, appetizer recipes