Honey Butter Cornbread Poppers

Honey butter cornbread poppers are tiny, golden mini cornbread muffins baked until set and then generously glazed with honey butter. The result is sweet cornbread bites with a tender crumb and a glossy, buttery finish.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 24 servings

Course: Breakfast, Side Dish

Cuisine: American

Calories: 170

Ingredients Equipment Method Notes

Ingredients

cornbread batter

1 cup yellow cornmeal
1 cup all-purpose flour
0.3333333 cup sugar
1 tbsp baking powder
0.5 tsp salt
1 cup buttermilk
2 large eggs
0.3333333 cup butter melted

honey butter

4 tbsp butter softened
2 tbsp honey
0.125 tsp salt pinch

Equipment

1 sheet pan
1 mini muffin tin

Method

Bake the cornbread poppers

Preheat the oven to 400°F and grease a 24-cup mini muffin tin so the poppers release cleanly.
Whisk yellow cornmeal, all-purpose flour, sugar, baking powder, and salt together until evenly combined.
Whisk buttermilk, large eggs, and melted butter, then stir into the dry ingredients just until the batter is combined.
Fill each mini muffin cup about 3/4 full with batter for evenly sized poppers.
Bake for 12–15 minutes at 400°F until golden and a toothpick comes out clean, with a springy top when lightly pressed.

Glaze with honey butter

Beat softened butter, honey, and a pinch of salt until smooth and spreadable.
Brush the honey butter generously over the warm poppers immediately out of the oven so it melts and pools slightly on top.

Notes

Pro tip: brush the honey butter on right as the poppers come out so it melts into a glossy sheen. Store in an airtight container in the fridge for up to 3 days; rewarm briefly in the oven or toaster oven for best texture. Freezing is yes—freeze cooled poppers and reheat from frozen. For a lighter option, use low-fat buttermilk and reduce the honey butter to a thinner glaze (still flavorful, less richness).