Hey there! So, I’ve got this recipe for Southern-Style Honey Butter Cornbread Poppers that’s been a staple at our family gatherings forever. You know how it goes—someone always asks, “Did you bring those poppers?” and I just grin because, well, they’re expecting nothing less. I remember my cousin once tried to make them without honey and, oh bless their heart, it just wasn’t the same. So, grab your apron, and let’s get to it!
Why You’ll Love This
I make these little bites of heaven whenever I need to bring a dish that’s guaranteed to please. My family goes crazy for this because the outside is crispy, and the inside is all fluffy and sweet (and let’s be honest, they’re easy to pop into your mouth one after the other). It used to bug me when the batter seemed too runny, but turns out, that’s the secret to their tenderness. Who knew?
Ingredients
- 1 cup cornmeal (I sometimes use the stone-ground kind)
- 1 cup all-purpose flour (Grandma swears by White Lily, but any brand works)
- 1/4 cup sugar (or a tad more if you like it sweeter)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted (or use margarine if you’re out)
- 1 cup milk (whole or buttermilk—depends on what’s in the fridge)
- 2 large eggs
- 1/4 cup honey (the star of the show!)
Directions
- Preheat your oven to 400°F (or 200°C if you’re on the metric side of life). Line a mini muffin tin with paper liners or just grease it up.
- Mix cornmeal, flour, sugar, baking powder, and salt in a bowl. Give it a good whisk—this is where I usually sneak a taste of the dry mix (don’t judge!).
- In another bowl, whisk together the butter, milk, eggs, and honey until smooth. It might look a bit weird at this stage, but trust me, it all comes together.
- Combine the wet and dry ingredients until just mixed. Don’t overthink it; lumps are welcome here.
- Spoon the batter into your prepared muffin tin, filling each about 2/3 full. Pop them in the oven for 10-12 minutes. They should be golden, with a few cracks on top.
- Let them cool slightly before indulging. Or just dive in—I’ve done it!
Notes
If they end up a bit dense, it might be the flour. I’ve found that not overmixing can really help keep them light.
Variations
Try adding a dash of cinnamon for a warm twist or a small handful of cheddar for a savory balance. I once added jalapenos but, uh, let’s just say it wasn’t a hit.
Equipment
A mini muffin tin is ideal, but if you don’t have one, a regular muffin tin works too. You might just need to bake them a bit longer.
Storage Information
Store them in an airtight container for up to two days—though honestly, in my house, they never last more than a day!
Serving Suggestions
I love serving these with a smear of whipped honey butter on top. It’s a family tradition at our barbecue nights.
Pro Tips
I once tried rushing the batter mixing step and regretted it because they turned out tough. So, take it easy and don’t rush!
FAQ
Can I make these gluten-free? Sure thing! Just swap out the all-purpose flour for a gluten-free version. It works like a charm.
What’s the best way to keep them warm? You can pop them back in the oven on low heat for a few minutes. They’re just as delightful!
Can I freeze them? Yep, they freeze well for up to a month. Just let them cool completely before freezing.