Description
These Southern-Style Honey Butter Cornbread Poppers are bite-sized, golden morsels with a sweet and buttery flavor. Perfect as an appetizer, snack, or side dish, they’re crispy on the outside, soft on the inside, and irresistibly drizzled with honey butter.
Ingredients
Units
Scale
For the cornbread poppers:
- 1 cup (120 g) yellow cornmeal
- 1/2 cup (60 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup (180 ml) buttermilk (or milk + 1 tsp vinegar/lemon juice)
- 2 tablespoons melted butter
- 1/4 cup (60 ml) vegetable oil, for frying
For the honey butter glaze:
- 2 tablespoons unsalted butter, melted
- 2 tablespoons honey
- 1 pinch of salt
Instructions
Step 1: Make the cornbread batter
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the egg, buttermilk, and melted butter until combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix.
Step 2: Heat the oil
- In a deep skillet or saucepan, heat the vegetable oil over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, test the oil with a small drop of batter; it should sizzle and float to the surface.
Step 3: Fry the poppers
- Using a small cookie scoop or a teaspoon, drop spoonfuls of batter into the hot oil.
- Fry the poppers in batches, ensuring not to overcrowd the pan. Cook for 2-3 minutes, turning occasionally, until they are golden brown and cooked through.
- Remove the poppers with a slotted spoon and drain them on paper towels.
Step 4: Make the honey butter glaze
- In a small bowl, mix the melted butter, honey, and a pinch of salt until smooth.
Step 5: Serve
- Drizzle the honey butter glaze over the warm cornbread poppers or serve it as a dipping sauce on the side. Enjoy immediately!
Notes
- Baking option: If you prefer not to fry, bake the batter in a mini muffin tin at 375°F (190°C) for 10-12 minutes or until golden.
- Add-ins: Customize with diced jalapeños, shredded cheese, or crumbled bacon for extra flavor.
- Storage: Store leftovers in an airtight container at room temperature for 1 day or refrigerate for up to 3 days. Reheat in the oven for best results.