Irresistible Southern-Style Honey Butter Cornbread Poppers You Need to Try
Learn how to make delicious Southern-style Honey Butter Cornbread Poppers. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1 1/2 cups yellow cornmeal (preferably stone-ground for that authentic texture)
- 1 cup all-purpose flour (can substitute with whole wheat pastry flour for a nuttier flavor)
- 1/4 cup granulated sugar (adjust to taste if you like it sweeter or more savory)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
- 2 large eggs, beaten
- 1/4 cup melted unsalted butter, plus extra for brushing
- 1/4 cup honey, plus extra for drizzling
Instructions
- Preheat your oven to 375°F (190°C). Line a mini muffin tin with paper liners or lightly grease with butter. I always keep a stash of these pans from my Portland kitchen — they make the perfect little shapes that bring a smile just like Mama Lu’s cast-iron skillet did.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. These dry ingredients are the foundation, so take a moment to imagine how they’ll turn into warm, golden poppers.
- In a separate bowl, combine the buttermilk, beaten eggs, melted butter, and honey. Mama Lu never measured much, but I find that a little extra honey here adds just the right southern sweetness without overpowering the corn’s natural flavor.
- Pour the wet ingredients into the dry and stir until just combined. Don’t overmix — lumps are okay. They remind me of those rustic, handmade cornbreads back home, with their charming imperfections.
- Evenly spoon the batter into your prepared mini muffin cups, filling each about 3/4 full. This helps them rise just right — light and fluffy, with a slightly crisp edge.
- Bake for 12 to 15 minutes, or until the tops are golden and a toothpick inserted comes out clean. The house will smell like you’ve been baking all afternoon on Mama Lu’s porch.
- Remove from oven and immediately brush the tops with melted butter and a little extra honey. This finishing touch is what makes them shine — sweet, buttery, and sticky in the best way.
- Let them cool just enough to handle, then serve warm. These poppers are best enjoyed fresh, though I’ve got some tips below if you need to save a few.
