Go Back

Honey Butter Cornbread Poppers

Golden, bite-sized cornbread muffins brushed with a sweet honey-butter glaze — perfect for dipping into soups or chili, or enjoying as a snack.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 poppers
Calories: 185
Ingredients Method

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1 large egg lightly beaten
  • 1/4 cup vegetable oil
  • 3 tablespoons unsalted butter melted (for the glaze)
  • 2 tablespoons honey for the glaze

Method
 

  1. Preheat your oven to 400°F (200°C) and lightly grease the cups of a 24-cup mini muffin tin with non-stick cooking spray.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
  3. In a separate medium bowl, whisk together the milk, egg, and vegetable oil.
  4. Pour the wet ingredients into the dry ingredients and stir with a spatula just until the flour streaks disappear; do not overmix, or the texture will become dense.
  5. Spoon the batter into the prepared muffin cups, filling each one about three-quarters of the way to the top.
  6. Bake for 12 to 15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  7. While the bread is baking, whisk together the melted butter and honey in a small bowl.
  8. Remove the muffin tin from the oven and immediately brush the top of each hot popper with the honey-butter mixture.
  9. Let them sit in the tin for 5 minutes before transferring them to a wire rack to cool slightly before serving.