Southern-Style Honey Butter Cornbread Poppers
Crispy, golden cornbread poppers bursting with sweet honey butter flavor. A perfect appetizer or side dish.
Equipment
- Mixing bowl
- Muffin Tin
- Whisk
- Measuring cups and spoons
Ingredients
Dry Ingredients
- 1 cup All-purpose flour
- 1/2 cup Cornmeal
- 2 tablespoons Granulated sugar
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
Wet Ingredients
- 1 cup Milk
- 1 Egg
- 1/4 cup Melted unsalted butter
- 1/4 cup Honey
- 2 tablespoons Unsalted Butter, softened For Honey Butter
- 2 tablespoons Honey For Honey Butter
Instructions
Instructions
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, egg, melted butter, and honey.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fill each muffin cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cornbread is baking, make the honey butter: In a small bowl, cream together the softened butter and honey until smooth.
- Let the cornbread cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely. Serve warm with honey butter.
Notes
For a sweeter cornbread, add 1/4 cup more sugar. You can also add in 1/2 cup of blueberries or chocolate chips to the batter.