Cornbread Poppers
A mouth-watering bite of honey butter goodness. Try this delicious treat as an appetizer or as a dessert.
you're making mealtime meaningful.
One bite of these cornbread poppers will have you die and go to heaven. They are a delicious sweet and salty snack that you didn’t know you needed in your life. Use a mini muffin pan to scoop this savory cornbread into and then use the back of a spoon to flatten them out. Douse them in honey butter before serving them to all your guests. This is just the vanilla version of cornbread poppers. I grew up topping mine with pimento cheese or crab salad.
The secret to these poppers are all in the batter. My secret ingredient is creamed corn. It not only adds more of a corny flavor, but it also adds some texture to a soft cornbread muffin.
My favorite part from making these poppers is brushing them in honey butter, but you can brush them in what you love. I’ve made these with garlic butter and pepper jelly. You can toss these in hot honey or with tons of freshly cooked bacon.
Cornbread is a very inexpensive appetizer to serve so get fancy with the toppings or the mix-ins. These never hurt with some cheddar and jalapeño either!
Bake these off ahead of time and store them in a disposable aluminum tray for easy storage and easy warming. Pop into the oven for 5 minutes to bring these back to life. I hope you make these for your loved ones because recipes like this brings people close together. These are messy so keep wet wipes and napkins handy!
Cornbread Poppers
Yield(s): Makes 24
10m prep time
18m cook time
you're making mealtime meaningful.
Ingredients
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 2/3 cup cornmeal
- 1/3 cup all-purpose flour, plus two tablespoons
- 2 teaspoon baking powder
- 3 eggs, beaten
- 3/4 cup creamed corn
- 1 stick butter, melted
For honey butter glaze:
- 1 stick butter, melted
- 1/4 cup honey
- Fresh chives, for garnish *optional*
Preparation
- Preheat the oven to 375º F and prepare a mini muffin pan with cooking spray.
- In a bowl, whisk together the sugar, salt, cornmeal, flour and baking powder. Set aside.
- Mix together the eggs, creamed corn and butter, then pour over dry ingredients. Mix until just combined and no flour lumps are visible.
- Use a small ice cream scoop to partially fill each mini muffin then bake in the oven for 16 - 18 minutes.
- Mix the glaze ingredients by combining the melted butter and honey. If using unsalted butter, add a pinch of salt.
- Remove from the mini muffin tray onto a wire rack and brush with your honey butter glaze.