Instructions
Step 1: Preheat & Prep
Preheat your oven to 400°F (200°C). This ensures perfectly golden, evenly baked poppers.
Step 2: Make the Batter
In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together the buttermilk, melted butter, honey, and eggs. Gently pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix!
Step 3: Fill the Tin
Grease a mini muffin tin with butter or cooking spray. Fill each cup about three-quarters full with batter.
Step 4: Bake & Enjoy!
Bake for 12-15 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let cool slightly in the tin before transferring to a wire rack to cool completely. Serve warm!
Keto & Low-Carb Variations
Adapting this recipe for a keto or low-carb diet is easy:
- Replace cornmeal and all-purpose flour with an equal amount of almond flour and coconut flour.
- Use a low-carb sweetener instead of granulated sugar.
- Substitute full-fat Greek yogurt for buttermilk.
- Adjust baking time and temperature as needed.
Tips for Perfect Poppers
- Add diced jalapeños or shredded cheese for extra flavor.
- Let melted butter cool slightly before adding to avoid scrambling the eggs.
- No buttermilk? Mix 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let sit for 5 minutes.
- Serve with a dollop of honey butter or alongside chili or barbecue.
Conclusion
These Southern-style honey butter cornbread poppers are a delicious and easy treat! Enjoy!
FAQs
Q: Can I make these ahead of time?
A: Yes! Bake them in advance, store in an airtight container in the refrigerator, and reheat when ready.
Q: Can I freeze them?
A: Yes, freeze for up to three months. Thaw overnight in the refrigerator and reheat.
Q: Can I use a regular muffin tin?
A: Yes, but adjust baking time as needed.