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Honey Butter Cornbread Poppers

Mini golden cornbread bites brushed with a sweet honey-butter glaze—perfectly portable, delightfully tender, and irresistibly shareable.
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Prep Time 10 minutes
Cook Time 12 minutes
Course Appetizer, Snack
Cuisine American
Servings 36 poppers
Calories 85 kcal

Ingredients
  

Dry Ingredients

  • 1½ cups yellow cornmeal
  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt

Wet Ingredients

  • 2 large eggs room temperature
  • 1 cup buttermilk
  • ⅓ cup unsalted butter melted
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract

Glaze

  • 3 tablespoons unsalted butter melted
  • 2 tablespoons honey

Instructions
 

  • Preheat & Prep: Preheat oven to 400 °F (205 °C). Grease a 24-well mini muffin pan.
  • Mix Dry: Whisk cornmeal, flour, sugar, baking powder, and salt in a large bowl.
  • Combine Wet: In a separate bowl, beat eggs lightly, then whisk in buttermilk, melted butter, honey, and vanilla until smooth.
  • Fold Batter: Pour wet into dry ingredients; gently fold until just combined (avoid overmixing).
  • Portion: Fill each mini muffin well about ¾ full with batter.
  • Bake: Bake 10–12 minutes, rotating once, until golden and a toothpick comes out with a few moist crumbs.
  • Glaze: While baking, whisk together melted butter and honey for the glaze.
  • Brush & Cool: Allow poppers to rest 1–2 minutes in pan, transfer to a rack over a tray, then brush each with honey-butter glaze. Cool 5 minutes before serving.

Notes

  • Room-Temp Ingredients: Ensures even rise and tender crumb.
  • Storage: Store in an airtight container at room temperature up to 2 days; reheat at 350 °F for 5 minutes.
  • Freezing: Flash-freeze on a tray, then bag for up to 1 month. Reheat from frozen at 350 °F for 10–12 minutes.
  • Variations: Stir in diced jalapeño and cheddar for a savory kick, or fold in corn kernels for extra texture.