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Honey Butter Cornbread Poppers

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These Honey Butter Cornbread Poppers are sweet, buttery mini muffins made with cornmeal, real corn kernels, and glazed in warm honey butter. A quick and irresistible Southern-inspired side or snack, perfect for parties, brunch, or a cozy family dinner!

Ingredients

  • 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

Instructions

  1. Preheat Oven: Preheat to 375°F (190°C). Grease a 24-cup mini muffin tin, including the tops.
  2. Mix Dry Ingredients: In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
  3. Combine Wet Ingredients: In another bowl, whisk together milk, melted butter, honey, and egg until smooth.
  4. Make the Batter: Add wet ingredients to dry and stir until just combined. Gently fold in corn kernels.
  5. Fill Muffin Tin: Fill each muffin cup about ¾ full with batter.
  6. Bake: Bake for 12–15 minutes, rotating halfway. A toothpick should come out clean.
  7. Prepare Glaze: Melt butter and stir in honey until fully combined.
  8. Glaze and Serve: While warm, brush each popper generously with the honey butter glaze. Serve immediately for best texture.

Notes

  • Use fresh, canned, or thawed frozen corn.
  • Avoid overmixing the batter to keep muffins soft.
  • Brush with glaze while hot for best flavor and shine.
  • Store leftovers at room temp or refrigerate for longer shelf life.
  • Reheat in a low oven for 5 minutes and re-glaze if desired.

Nutrition

Find it online: https://cookedbymaya.com/honey-butter-cornbread-poppers/