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To make honey butter cornbread poppers, you need these key items: - 1 cup all-purpose flour - 1 cup yellow cornmeal - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 cup whole milk - 2 large eggs - 1/4 cup melted butter - 1/4 cup honey - 1/4 cup unsalted butter, softened - Additional honey for drizzling These ingredients create a sweet and fluffy cornbread that bursts with flavor. You can enhance your poppers with these extras: - 1/2 cup corn kernels for texture - 1/4 cup shredded cheese for creaminess - 1 teaspoon of cinnamon for warmth - Fresh herbs like thyme for a fresh note These add-ons can bring new layers to your dish and surprise your taste buds. If you’re missing something, here are some easy swaps: - Use whole wheat flour instead of all-purpose flour for a heartier taste. - Almond milk can replace whole milk for a non-dairy option. - Maple syrup works well if you lack honey. - Olive oil can substitute melted butter for a lighter choice. These substitutions keep the spirit of the recipe while fitting your needs. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). This step helps the cornbread poppers rise well. Next, grease a mini muffin tin. You can also line it with mini muffin liners. This makes it easy to take the poppers out later. In a large mixing bowl, add 1 cup of all-purpose flour. Then, add 1 cup of yellow cornmeal. Next, mix in 1/4 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Use a whisk to combine these ingredients well. This mix gives the poppers their great texture and taste. In another bowl, pour in 1 cup of whole milk. Crack and add 2 large eggs, and pour in 1/4 cup of melted butter. Then, add 1/4 cup of honey. Stir these wet ingredients until they blend smoothly. This mix adds moisture and sweetness to your cornbread poppers. Now, pour the wet mixture into the dry mix. Stir gently until they are just combined. Be careful not to overmix. Using a tablespoon, scoop the batter into each mini muffin cup. Fill each cup about 3/4 full. Bake them in the preheated oven for 12-15 minutes. They are done when a toothpick comes out clean and the tops are golden. While your poppers bake, you can make the honey butter. In a small bowl, mix 1/4 cup of softened unsalted butter with the remaining honey. Stir until creamy and well blended. This honey butter is perfect for topping your warm cornbread poppers. To make the best honey butter cornbread poppers, mix the batter gently. When you combine the wet and dry ingredients, stop as soon as you see no dry flour. Overmixing can make the poppers tough. A few lumps are okay. This keeps the texture light and fluffy. For even baking, fill each muffin cup evenly. This helps all the poppers cook at the same rate. Also, rotate the muffin tin halfway through baking. This way, they get nice and golden brown all over. Keep an eye on the time. You want them baked just right, not too dry. Serve the poppers warm to keep them soft. A dollop of honey butter on top adds flavor. Drizzle extra honey over them for a sweet touch. For a fun twist, serve with fresh fruit or a spicy jam. This adds contrast and makes them more exciting. Enjoy this warm treat at any meal or snack time! Pro Tips Use Fresh Ingredients: Always opt for fresh cornmeal and high-quality honey for the best flavor in your cornbread poppers. Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can result in dense poppers. Check for Doneness: Insert a toothpick in the center of a popper; it should come out clean when they are ready. Keep an eye on them to avoid overbaking. Serve Warm: These poppers are best enjoyed warm. If making ahead, reheat briefly before serving for that fresh-baked taste. {{image_2}} You can add fun flavors to your honey butter cornbread poppers. For a sweet twist, mix in chocolate chips or dried fruit. Blueberries or cranberries work well. If you want savory, try adding cooked bacon bits or shredded cheese. These additions make each bite burst with flavor. You can also mix in spices. A pinch of cinnamon adds warmth, while a dash of cayenne brings heat. The options are endless, so get creative! If you need a gluten-free option, swap the all-purpose flour for a gluten-free blend. Look for a blend made for baking. This makes sure your poppers still rise and taste great. You can also use almond flour or coconut flour, but adjust the liquid. These flours absorb more moisture, so add a bit more milk. Your poppers will still be delicious and fluffy! For a dairy-free version, use plant-based milk like almond or oat milk. Replace the butter with coconut oil or a dairy-free spread. If you can’t use eggs, try flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Your honey butter can also be dairy-free. Use a plant-based butter and mix it with maple syrup instead of honey. These swaps keep the flavor while meeting your dietary needs. To keep your honey butter cornbread poppers fresh, place them in an airtight container. You can stack them, but try to separate layers with parchment paper. This helps avoid sticking. Store them at room temperature for up to two days. If you want to keep them longer, move them to the fridge. When you're ready to enjoy leftover poppers, you can reheat them easily. Preheat your oven to 350°F (175°C). Place the poppers on a baking sheet. Heat them for about 10 minutes. This warms them up nicely without drying them out. You can also use the microwave. Heat them for 15-20 seconds, but check often to avoid overheating. If you want to store poppers long-term, freezing is a great option. Let the poppers cool completely before freezing. Place them in a single layer on a baking sheet and freeze for about an hour. Once frozen, transfer them to a freezer bag. Squeeze out any air and seal tightly. They can last for up to three months in the freezer. When you’re ready to eat, thaw them overnight in the fridge and reheat as needed. Yes, you can use a regular muffin tin. Just adjust the baking time. Regular muffins will need more time to cook. Start checking them at around 18-20 minutes. You can tell if the poppers are done with a toothpick test. Insert a toothpick in the center of a popper. If it comes out clean, they are ready. The tops will be nicely golden brown too. These poppers taste great with chili, soup, or a fresh salad. They also pair well with grilled meats. Don't forget the honey butter for extra flavor! Leftovers will last about 3-4 days in the fridge. Store them in an airtight container. Reheat in the oven or microwave for best results. Yes, you can prepare the batter ahead. Store it in the fridge for up to 24 hours. Just stir it gently before scooping it into the muffin tin. You now have a clear guide to make cornbread poppers. We covered all the key steps, from choosing ingredients to baking and serving. You learned tips to avoid mistakes and enhance flavors. Variations let you customize these poppers for your taste. Storage info ensures your leftovers stay fresh. Overall, making these cornbread poppers can be fun and rewarding. Enjoy sharing them with friends and family. Happy baking!

Honey Butter Cornbread Poppers

Delicious mini cornbread bites drizzled with honey and topped with creamy honey butter.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 2 teaspoon salt
  • 1 cup whole milk
  • 2 large eggs
  • 1 4 cup melted butter
  • 1 4 cup honey
  • 1 4 cup unsalted butter, softened
  • to taste additional honey for drizzling on top

Instructions
 

  • Preheat your oven to 375°F (190°C). Grease a mini muffin tin or line with mini muffin liners for easy removal.
  • In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt until well combined.
  • In another bowl, mix together the milk, eggs, melted butter, and 1/4 cup honey until smooth.
  • Pour the wet ingredients into the dry ingredients and stir gently until just combined (do not overmix).
  • Using a tablespoon, scoop the cornbread batter into each mini muffin cup, filling about 3/4 full.
  • Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden.
  • While the poppers are baking, prepare the honey butter by mixing the softened butter and remaining honey in a small bowl until well blended and creamy.
  • Once the cornbread poppers are done baking, let them cool for a few minutes before gently removing them from the muffin tin.
  • Serve warm with a generous dollop of honey butter on top. Drizzle additional honey over the poppers if desired.

Notes

Arrange the honey butter cornbread poppers on a wooden platter for a rustic feel, and garnish with a sprig of fresh thyme for added color and aroma.
Keyword appetizer, baking, cornbread, honey