Description
Sweet, savory, and utterly satisfying—these Honey Butter Cornbread Poppers are golden bites of comfort. With a crispy outside and soft, buttery inside, they’re perfect as a side, appetizer, or a crowd-pleasing snack. A drizzle of honey butter takes them over the top!
Ingredients
Scale
- 1 cup finely ground cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 2 tbsp sugar (adjust to taste)
- ½ tsp salt
- 1 cup whole milk (or almond milk for dairy-free)
- 2 large eggs
- ¼ cup unsalted butter, melted (or coconut oil)
- 2 tbsp honey (plus more for drizzling)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a mini muffin tin or line with paper liners.
- In a large bowl, whisk together cornmeal, flour, baking powder, sugar, and salt.
- In a separate bowl, whisk together milk, eggs, melted butter, and honey until well combined.
- Pour the wet ingredients into the dry ingredients and stir just until combined—don’t overmix.
- Spoon the batter into the muffin cups, filling each about ¾ full.
- Bake for 12–15 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Let cool slightly, then drizzle with extra honey butter before serving.
Notes
- Calories: 95
- Fat: 5g
- Carbohydrates: 11g
- Sugar: 4g
- Protein: 2g
- Fiber: 1g
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes