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 and drained)
Honey Butter Glaze
- 1/4 cup unsalted butter, melted
- 2 tablespoons honey
Cornmeal and flour create a soft but sturdy base with classic cornbread texture, while sugar and honey add just enough sweetness without turning them into dessert. Milk, egg, and melted butter keep the poppers moist, and whole corn kernels add bursts of juicy sweetness in each bite. The honey butter glaze brushed on warm poppers adds shine, flavor, and a touch of indulgence.
Step-by-Step Instructions
Make the Cornbread Poppers
- Preheat your oven to 375°F (190°C). Grease a mini muffin tin thoroughly with butter or nonstick spray so the poppers release easily.
- In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
- In another bowl, whisk the milk, melted butter, honey, and egg until the mixture is smooth and fully combined.
- Pour the wet ingredients into the bowl of dry ingredients and stir gently just until combined; do not overmix.
- Fold in the corn kernels so they’re evenly distributed throughout the batter.
- Spoon or scoop the batter into the prepared mini muffin tin, filling each cup about 3/4 full to allow for rising.
- Bake for 12–15 minutes, or until the edges are lightly golden and a toothpick inserted into the center of a popper comes out clean or with a few moist crumbs.
- Remove the tin from the oven and let the poppers sit for a couple of minutes while you make the glaze.
Make the Honey Butter Glaze
- In a small bowl, stir together the melted butter and honey until smooth and fully combined.
- While the poppers are still warm in the tin, brush the tops generously with the honey butter glaze, letting it soak into the crust.
Serve
- Carefully loosen the poppers with a small knife if needed and transfer to a serving plate.
- Serve warm, with extra honey butter on the side for dipping or drizzling.
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