“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:

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Prepare a mini muffin pan by spraying it with cooking spray.
  2. Combine Dry Ingredients: In a large bowl, whisk together the granulated sugar, kosher salt, cornmeal, all-purpose flour, and baking powder. Set aside.
  3. Combine Wet Ingredients: In a separate bowl, mix together the beaten eggs, creamed corn, and melted butter.
  4. Combine Wet and Dry: Pour the wet ingredients over the dry ingredients. Mix until just combined, ensuring no flour lumps are visible.
  5. Fill Muffin Pan: Use a small ice cream scoop or spoon to partially fill each mini muffin cup with the batter.
  6. 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.
  7. 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.
  8. 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.

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