Can I make these cornbread poppers gluten-free?

Yes, simply substitute the all-purpose flour with a gluten-free 1:1 baking flour. Make sure your cornmeal is labeled gluten-free as well.

Can I use frozen corn instead of fresh?

Absolutely. Frozen corn kernels work just as well. Just thaw and pat them dry before adding to the batter to avoid excess moisture.

How do I store leftovers?

Store your cornbread poppers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat in the oven or microwave.

Can I make these in a regular muffin tin instead of a mini one?

Yes, you can use a standard muffin tin. Just increase the baking time by 5–7 minutes and check for doneness with a toothpick.

Southern-Style Honey Butter Cornbread Poppers

Name: Southern-Style Honey Butter Cornbread Poppers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Southern
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup buttermilk; 2 large eggs; 1/4 cup unsalted butter, melted; 1 cup sweet corn kernels (fresh or thawed frozen); 1/2 cup shredded cheddar cheese; 1/4 cup honey (for drizzle); 1/4 cup unsalted butter, softened (for honey butter); Fresh chives or parsley for garnish (optional)

Description

These Southern-Style Honey Butter Cornbread Poppers are golden, bite-sized muffins made with cornmeal, cheddar, and sweet corn, then drizzled with honey butter. Perfect for parties, potlucks, or cozy dinners, they’re quick, comforting, and beginner-friendly.

Ingredients

Scale

1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1/4 cup unsalted butter, melted
1 cup sweet corn kernels (fresh or thawed frozen)
1/2 cup shredded cheddar cheese
1/4 cup honey (for drizzle)
1/4 cup unsalted butter, softened (for honey butter)
Fresh chives or parsley for garnish (optional)

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Instructions

Preheat the Oven: Set your oven to 400°F (200°C) and grease a mini muffin tin or line it with silicone molds to ensure the poppers release easily.
Mix the Dry Ingredients: In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until well combined and lump-free.
Combine the Wet Ingredients: In a separate bowl, beat the eggs, then add in the buttermilk and melted butter. Whisk until everything is smooth and creamy.
Bring It All Together: Slowly pour the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing to maintain a tender texture.
Add Corn and Cheese: Fold in the sweet corn kernels and shredded cheddar cheese, which will add a pop of flavor and pockets of moisture to each bite.
Fill the Muffin Tin: Spoon the batter into the muffin cups, filling each one about two-thirds full to give them space to rise without spilling over.
Bake Until Golden: Place the tray in the oven and bake for 12–15 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Make the Honey Butter: While baking, mix the softened butter and honey in a small bowl until smooth and creamy. Set aside for serving.
Finish and Serve: Let the poppers cool slightly, then drizzle them with the honey butter. Garnish with chopped chives or parsley if desired and serve warm.

Notes

You can add diced jalapeños or a pinch of chili powder for a spicy twist. For a more savory version, try mixing in crumbled bacon or switching the cheese to pepper jack. These are best served warm, but leftovers can be revived in a toaster oven or microwave. To make a large batch, double the ingredients and bake in batches.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Snack, Appetizer, Side Dish
Method: Baking
Cuisine: Southern

Nutrition

Serving Size: 1 mini popper
Calories: 150 kcal
Sugar: 7 g
Sodium: 150 mg
Fat: 8 g
Saturated Fat: 4 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 30 mg