“WOW! My husband grew up in the south and is a snob about southern food.”
These Cornbread Poppers are a delightful twist on classic cornbread, baked into adorable mini muffins and glazed with sweet honey butter. They’re perfect as an appetizer, side dish, or a sweet treat.
Ingredients:
Cornbread Poppers Ingredients:
| Ingredient | Quantity |
|---|---|
| Granulated Sugar | 1/2 cup |
| Kosher Salt | 1/2 teaspoon |
| Cornmeal | 2/3 cup |
| All-Purpose Flour | 1/3 cup + 2 tablespoons |
| Baking Powder | 2 teaspoons |
| Eggs, beaten | 3 |
| Creamed Corn | 3/4 cup |
| Butter, melted | 1 stick |
Honey Butter Glaze Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter, melted | 1 stick |
| Honey | 1/4 cup |
| Fresh Chives | For garnish (optional) |
Instructions:
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Prepare a mini muffin pan by spraying it with cooking spray.
- Combine Dry Ingredients: In a large bowl, whisk together the granulated sugar, kosher salt, cornmeal, all-purpose flour, and baking powder. Set aside.
- Combine Wet Ingredients: In a separate bowl, mix together the beaten eggs, creamed corn, and melted butter.
- Combine Wet and Dry: Pour the wet ingredients over the dry ingredients. Mix until just combined, ensuring no flour lumps are visible.
- Fill Muffin Pan: Use a small ice cream scoop or spoon to partially fill each mini muffin cup with the batter.
- Bake: Bake in the preheated oven for 16-18 minutes, or until the poppers are golden brown and a toothpick inserted into the center comes out clean.
- Prepare Honey Butter Glaze: While the poppers are baking, prepare the honey butter glaze. In a small bowl, combine the melted butter and honey. If using unsalted butter, add a pinch of salt.
- Glaze and Serve: Remove the cornbread poppers from the mini muffin pan and place them on a wire rack. Brush each popper generously with the honey butter glaze. Garnish with fresh chives, if desired. Serve warm.
