Southern Honey Butter Cornbread Poppers Easy Side Dish Recipe
This Southern Honey Butter Cornbread Poppers Easy Side Dish Recipe is the ultimate snack for your next family dinner. It features a sweet, moist center and a golden, buttery crust that everyone will love to eat.
Ingredients
- 1 cup yellow cornmeal for that classic Southern grit and beautiful golden color
- 1 cup all-purpose flour to give the poppers a soft and cake-like texture
- ½ cup granulated white sugar to add a nice level of sweetness to the batter
- 1 tablespoon baking powder to help the poppers rise and stay very fluffy
- ½ teaspoon salt to balance the sweet honey and the rich butter flavors
- 1 cup whole milk at room temperature for a moist and tender crumb
- 1 large egg beaten well to bind all the ingredients together perfectly
- ¼ cup unsalted butter melted and slightly cooled for the main batter
- 3 tablespoons honey to add a deep floral sweetness to the bread mixture
- 2 tablespoons extra butter melted for the final glossy honey butter glaze
- 2 tablespoons extra honey for whisking into the warm glaze for the topping
Instructions
Prepare the Oven
- Preheat your oven to 400°F and grease every cup of the mini muffin tin very well today. You can use butter or a non-stick spray to ensure the poppers pop out very easily.
Mix Dry Ingredients
- In your large mixing bowl, whisk together the yellow cornmeal, flour, sugar, baking powder, and the salt. Make sure there are no large lumps of flour so the poppers stay very light.
Combine Wet Ingredients
- In the medium bowl, whisk the milk, egg, ¼ cup melted butter, and the honey together well. The honey should be fully dissolved into the creamy milk mixture before you proceed further.
Create the Batter
- Slowly pour the wet ingredients into the dry cornmeal mixture and stir with a large wooden spoon. Do not overmix the batter or the poppers will become tough instead of being soft.
Fill the Tin
- Use a small spoon or a cookie scoop to fill each mini muffin cup about two-thirds full. This gives the poppers enough room to rise up and form a beautiful rounded top.
Bake the Poppers
- Place the tin in the center of the oven and bake for twelve to fourteen minutes total. They are done when the edges are golden brown and a toothpick comes out very clean.
Make the Glaze
- While the poppers are baking, whisk the extra melted butter and honey in a small bowl together. This sweet glaze will soak into the warm bread and add a wonderful glossy finish.
Apply the Glaze
- Remove the hot poppers from the oven and immediately brush the tops with the honey butter glaze. Doing this while they are hot allows the bread to soak up all that sweetness.
Cool Slightly
- Let the poppers rest in the tin for five minutes so they can firm up a bit. This makes them much easier to remove without breaking the delicate and soft cornmeal crumb.
Serve Warm
- Pop them out of the tin and serve them in a large basket lined with a cloth. These are best enjoyed while they are still warm and the honey butter is fresh.
Notes
- Add a finely diced jalapeño to the batter for a spicy and sweet flavor contrast.
- Use buttermilk instead of whole milk for a tangier and more traditional Southern taste.
- Sprinkle a little bit of coarse sea salt on top of the glaze for crunch.
- Fold in ½ cup of shredded cheddar cheese for a savory and gooey surprise inside.
- Make sure your cornmeal is fresh so the poppers do not have a dusty taste.
- If you do not have honey, maple syrup works as a delicious and earthy substitute.