Honey Butter Cornbread Poppers

Honey Butter Cornbread Poppers are the perfect bite-sized version of a Southern classic. Made with golden cornmeal, sweet honey, rich butter, and bursts of real corn kernels, these mini muffins bake up soft, moist, and just slightly sweet. Finished with a glossy honey butter glaze, they deliver all the warm comfort of traditional cornbread—but in poppable, shareable form that’s great for snacks, sides, or party platters.

Why You’ll Love This Recipe

I love how these poppers come together in just 25 minutes and offer a sweet-savory balance that’s always a crowd-pleaser. They’re soft inside, with a golden crust and a sticky, buttery glaze that soaks in while they’re warm. Whether I serve them at a family dinner, a weekend brunch, or a festive gathering, these mini cornbreads disappear fast—and they’re just as easy to make as they are to love.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cornbread Poppers:

• 1 cup yellow cornmeal
• ½ cup all-purpose flour
• ¼ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup milk
• ¼ cup unsalted butter, melted
• 2 tablespoons honey
• 1 large egg
• ½ cup corn kernels (fresh, frozen, or canned, drained)

For the Honey Butter Glaze:

• ¼ cup unsalted butter, melted
• 2 tablespoons honey

Directions

1. Preheat the Oven
   I preheat my oven to 375°F (190°C) and grease every cup in a mini muffin tin. I make sure to grease the tops of the tin too, since these little muffins puff up and can stick at the edges.
2. Mix the Dry Ingredients
   In a medium bowl, I whisk together cornmeal, flour, sugar, baking powder, and salt. This helps evenly distribute the dry ingredients and breaks up any lumps.
3. Combine the Wet Ingredients
   In another bowl, I whisk together the milk, melted (and slightly cooled) butter, honey, and egg. I stir well to blend everything smoothly and ensure the honey doesn’t sink to the bottom.
4. Make the Batter
   I pour the wet mixture into the dry mixture and stir just until combined. Then I gently fold in the corn kernels with a spatula. I avoid overmixing to keep the poppers tender.
5. Fill the Muffin Tin
   Using a small scoop or spoon, I fill each mini muffin cup about ¾ full. This gives room for the poppers to rise without overflowing.
6. Bake
   I bake the poppers for 12 to 15 minutes, rotating the pan halfway through for even color. I test doneness by inserting a toothpick—it should come out clean or with a few moist crumbs.
7. Prepare the Honey Butter Glaze
   While they bake, I melt the butter and whisk in the honey until smooth. A warm glaze like this adds incredible shine and flavor.
8. Glaze and Serve
   As soon as the poppers come out of the oven, I brush each one generously with the honey butter glaze. Serving them warm makes all the difference—they’re soft, fragrant, and so satisfying.

Servings and timing

Servings: 24 mini cornbread poppers
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Here are a few creative ways I like to change things up:

• Savory poppers: I reduce the sugar and add shredded cheddar and chopped jalapeños.
• Breakfast style: I stir in crumbled cooked bacon for a sweet-and-savory combo.
• Fall-inspired: I add a touch of cinnamon and nutmeg to the dry mix for a seasonal version.

Storage/Reheating

I store these poppers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I place them on a baking sheet in a 300°F oven for about 5 minutes. I avoid using the microwave, which can make them rubbery. For best flavor, I brush them with fresh honey butter after reheating.

FAQs

How do I keep cornbread poppers moist?

I make sure not to overbake them and always brush them with the honey butter glaze while still hot. That helps lock in moisture and adds flavor.

Can I use frozen or canned corn?

Yes! I use fresh when it’s in season, but frozen (thawed) or canned (drained) corn works just as well.

Are these good for making ahead?

Absolutely. I sometimes bake them a day ahead and reheat them in the oven before serving. I also remake the glaze to brush over the top right before serving for that fresh shine.

How do I make them savory instead of sweet?

I reduce the sugar to 1 tablespoon and mix in cheese, chopped herbs, or spices like chili powder. It gives a whole new flavor profile while keeping the soft texture.

Can I double the recipe?

Yes, this recipe scales up beautifully. I double the ingredients and bake in batches if I’m feeding a large group or bringing them to a potluck.

Conclusion

Honey Butter Cornbread Poppers are my go-to when I want warm, cozy flavor in a small, irresistible bite. With their golden crust, tender crumb, and sticky-sweet glaze, they’re the kind of treat that makes any meal feel extra special. Whether I’m serving them with chili, bringing them to a party, or sneaking a few as a late-night snack, these poppers always hit the spot.

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