Description

These Southern-Style Honey Butter Cornbread Poppers are bite-sized delights bursting with sweet corn flavor and topped with a luscious honey butter glaze. Perfect as a party appetizer, side dish, or snack, these mini cornbread muffins are moist, buttery, and irresistibly sweet with a golden crust—ready in just 25 minutes!

Ingredients

For the Cornbread Poppers:

1 cup yellow cornmeal
1/2 cup all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup unsalted butter, melted
2 tablespoons honey
1 large egg
1/2 cup corn kernels (fresh, frozen, or canned, drained)

For the Honey Butter Glaze:

1/4 cup unsalted butter, melted
2 tablespoons honey

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Instructions

Preheat Oven: Set oven to 375°F (190°C) and grease a mini muffin tin.
Mix Dry Ingredients: In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
Mix Wet Ingredients: In another bowl, combine milk, melted butter, honey, and egg.
Combine & Fold: Pour wet mixture into dry ingredients and stir until just combined. Fold in corn kernels.
Fill Muffin Tin: Spoon batter into muffin tin, filling each about 3/4 full.
Bake: Bake for 12–15 minutes, or until golden and a toothpick comes out clean.
Make Glaze: Mix melted butter and honey until smooth.
Glaze Poppers: Brush honey butter over warm poppers right after baking.
Serve: Enjoy warm, with extra honey butter on the side.

Notes

For extra sweetness, increase the honey in the glaze.
Try with a pinch of cayenne for a sweet-and-spicy twist.
Best served warm, but leftovers can be reheated in a toaster oven.