Honey Butter Cornbread Poppers
Delightful bite-sized cornbread poppers infused with honey, perfect for any gathering.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup butter, melted Let it cool slightly before mixing with wet ingredients.
- 1/4 cup honey
- 1 cup buttermilk Substitutable with regular milk or a non-dairy alternative.
- 2 large eggs
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and thoroughly grease a mini muffin tin.
- In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt.
- In another bowl, whisk together the melted butter, honey, buttermilk, and eggs until well incorporated.
Baking
- Carefully pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be mindful not to over-mix.
- Spoon the batter into the muffin tin, filling each cup about three-quarters full to allow for rising.
- Bake for 12-15 minutes, or until a toothpick inserted into the center of a popper comes out clean.
- Allow the cornbread poppers to cool slightly in the tin before serving warm.
Notes
Serve warm, drizzled with honey or butter. Pairs well with chili or soups. Store in an airtight container for up to 2 days or freeze for later.