Honey Butter Cornbread Poppers
Delightful bite-sized cornbread poppers infused with honey and butter, perfect for snacking or family gatherings.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour Can be substituted with gluten-free flour blend.
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup milk
- 2 large eggs
- 1/4 cup unsalted butter, melted Can be replaced with applesauce for a lighter option.
- 1/4 cup honey Plus more for drizzling on top.
Optional Ingredients
- 1/2 cup shredded cheese Cheddar or pepper jack adds a kick.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and grease your mini muffin tin.
- In a mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt until well incorporated.
- In another bowl, whisk together the milk, eggs, melted butter, and honey until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Fold in cheese if using.
- Using a spoon or ice cream scooper, fill each muffin cup about three-quarters full.
Baking
- Place in the preheated oven and bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Let the poppers cool for a few minutes before removing them from the tin.
- Drizzle with honey and enjoy!
Notes
For best results, avoid overmixing the batter to ensure a light and fluffy texture. Store leftovers in an airtight container in the refrigerator for up to three days and reheat in the oven at 350°F (175°C) for 5-10 minutes.