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Southern-Style Honey Butter Cornbread Poppers Recipe

These bite-sized Southern-style honey butter cornbread poppers feature a fluffy, golden cornbread base drizzled with sweet honey butter. Perfect as a snack, appetizer, or side dish, they’re a crowd-pleaser at any occasion.
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Prep Time 10 minutes
Cook Time 12 minutes
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 24 poppers
Calories 100 kcal

Ingredients
  

For the Cornbread Poppers:

  • 1 cup cornmeal finely ground
  • 1/2 cup all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup unsalted butter melted
  • 2 tablespoons vegetable oil

For the Honey Butter:

  • 1/2 cup unsalted butter softened
  • 1/4 cup honey
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon cinnamon optional
  • Pinch of salt

Instructions
 

Step 1: Preheat the oven to 375°F (190°C). Grease a mini muffin tin or line with muffin liners.

    Step 2: In a large bowl, whisk together cornmeal, flour, baking powder, sugar, and salt.

      Step 3: In a separate bowl, whisk eggs, buttermilk, melted butter, and vegetable oil until well combined.

        Step 4: Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

          Step 5: Spoon the batter into the mini muffin tin, filling each cavity about two-thirds full.

            Step 6: Bake for 12-15 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.

              Step 7: While the cornbread is baking, prepare the honey butter by whisking together softened butter, honey, powdered sugar, cinnamon (optional), and a pinch of salt until smooth.

                Step 8: Once the poppers are done, remove them from the oven and allow them to cool for a few minutes. Then, brush or spoon honey butter generously on top of each cornbread popper.

                  Notes

                  • Storage: Store leftover cornbread poppers in an airtight container at room temperature for up to 2 days.
                  • You can freeze them for up to 3 months; just reheat and add honey butter when ready to serve.
                  • Variations:
                    Add shredded cheddar cheese and chopped jalapeños for a spicy, cheesy version.
                  • For a savory twist, use fresh herbs like rosemary or thyme in the honey butter.
                  • Make-Ahead Tip: You can prepare the cornbread batter ahead of time and store it in the refrigerator for up to 24 hours before baking.