Name: Southern-Style Honey Butter Cornbread Poppers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Southern
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 1/4 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup milk; 2 large eggs; 1/4 cup unsalted butter, melted; 1/4 cup sour cream (for extra moisture); 1/2 cup shredded cheddar cheese (optional, for savory cornbread); 1/2 cup corn kernels (fresh, frozen, or canned); 1/2 cup unsalted butter, softened; 2 tablespoons honey; 1/4 teaspoon cinnamon (optional, for extra flavor); Pinch of salt

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Short Description:
These Southern-Style Honey Butter Cornbread Poppers are the ultimate comfort food, taking the classic cornbread to a whole new level. Light, fluffy, and perfectly golden brown, these poppers are packed with the rich sweetness of honey and a hint of buttery goodness. Perfect for snacking, as a side dish, or even at your next party, these little bites are sure to disappear quickly!

Why You’ll Love This Recipe?
Cornbread is a Southern staple, but when you turn it into bite-sized poppers drenched in honey butter, you get something truly irresistible. These Southern-Style Honey Butter Cornbread Poppers have the perfect balance of sweetness and savory, with a light, airy texture that’s crunchy on the outside and soft on the inside. Whether you serve them with chili, fried chicken, or just enjoy them on their own, they’re always a hit. They’re easy to make and a great way to bring some Southern charm to your kitchen!

Ingredients
(Find the full list of ingredients below!)

Cornmeal
All-purpose flour
Baking powder
Salt
Granulated sugar
Milk
Eggs
Butter (melted)
Honey
Buttermilk
Vegetable oil (for frying)

For the Honey Butter Sauce:

Butter (softened)
Honey
A pinch of salt

Directions

1. Mix the Dry Ingredients

In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar. This will be the base of your cornbread batter. Make sure everything is well combined before moving on to the wet ingredients.

2. Combine the Wet Ingredients

In another bowl, mix together the milk, eggs, melted butter, and buttermilk. The buttermilk gives the cornbread a tangy richness that balances out the sweetness of the honey. Stir until smooth and well incorporated.

3. Make the Cornbread Batter

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to dense poppers, and we want them to be light and fluffy!

4. Prepare to Fry

Heat vegetable oil in a deep skillet or Dutch oven over medium heat. You’ll want enough oil to submerge the poppers about halfway—about 2-3 inches of oil should do the trick. You can also use a deep fryer if you have one. While the oil heats up, you can start forming the poppers.

5. Form and Fry the Poppers

Using a spoon or a small cookie scoop, carefully drop spoonfuls of cornbread batter into the hot oil. Fry in batches to avoid overcrowding. Cook each batch for about 3-4 minutes, or until golden brown and crispy on the outside. Use a slotted spoon to remove the poppers from the oil and set them on a paper towel-lined plate to drain any excess oil.

6. Make the Honey Butter Sauce

While the poppers are cooling, make the honey butter sauce by whisking together the softened butter, honey, and a pinch of salt. You want the butter to be soft enough to mix easily with the honey, but not melted, so take it out of the fridge ahead of time.

7. Coat the Poppers

Once the poppers are cool enough to handle, toss them in the honey butter sauce, making sure each one is generously coated. The warmth of the poppers will melt the honey butter, creating a sweet and savory glaze that’s absolutely irresistible!

8. Serve and Enjoy

Serve the honey butter cornbread poppers warm, either on their own as a snack or alongside your favorite Southern dish. These little poppers are perfect for dipping in more honey butter, or they can be served with a side of jam or gravy for an added twist.

Expert Tips and Tricks

Check Oil Temperature: To ensure the poppers fry evenly, it’s important that your oil is hot enough. You can test it by dropping a small bit of batter into the oil—if it sizzles and rises to the surface quickly, you’re good to go!
Don’t Overcrowd the Pan: Fry in batches. Overcrowding the pan can cause the oil temperature to drop, resulting in greasy, soggy poppers.
For a Crispy Outer Layer: Make sure the oil is at the right temperature and don’t skip the draining step on paper towels—this helps remove excess oil and keeps the poppers light and crispy.
Add Extras: Want to make your cornbread poppers even more flavorful? Add some chopped jalapeños, cheese, or cooked bacon to the batter for an extra kick of flavor.

Recipe Variations and Possible Substitutions

Baked Version: If you’re not a fan of frying, you can bake these poppers! Spoon the cornbread batter into a mini muffin tin and bake at 375°F for about 12-15 minutes, or until golden and cooked through. Drizzle with honey butter when they come out of the oven.
Cornbread Mix: In a pinch, you can use a box of cornbread mix instead of making the batter from scratch. Just be sure to adjust the liquid and oil as needed to match the mix’s instructions.
Vegan Option: Use dairy-free butter and a flax egg or egg replacer, along with plant-based milk, to make these poppers vegan-friendly. The honey butter can be swapped with maple syrup or agave nectar for a vegan sweet glaze.

Serving and Pairing Suggestions
These Southern-Style Honey Butter Cornbread Poppers are perfect on their own as a snack, but they also make a great side dish for fried chicken, gumbo, or chili. They pair wonderfully with a tangy barbecue sauce, or you could serve them alongside a fresh salad to balance out the richness. For dessert, you can pair them with a scoop of vanilla ice cream or fresh fruit for a Southern-inspired treat.

Storage and Reheating Tips
If you have any leftovers (though I doubt you will!), store them in an airtight container at room temperature for up to 2 days. To reheat, place them in a warm oven at 350°F for about 5-7 minutes, or until they’re crispy again. You can also pop them in the microwave for a few seconds, though they won’t be as crispy.

4 FAQs

Can I freeze these cornbread poppers?
Yes! Let them cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer them to a zip-top bag for up to 3 months. Reheat in the oven for the best texture.
Can I make the honey butter ahead of time?
Absolutely! You can prepare the honey butter up to 3 days in advance and store it in the fridge. Just warm it up slightly before using it to coat the poppers.
How can I make these less sweet?
If you prefer less sweetness, you can reduce the amount of honey in the honey butter or skip the honey butter glaze altogether. The cornbread poppers are still delicious without it!
Can I bake these instead of frying them?
Yes! To bake, spoon the batter into a mini muffin tin and bake at 375°F for about 12-15 minutes, or until golden and cooked through. Brush with honey butter once they’re out of the oven.

Conclusion
These Southern-Style Honey Butter Cornbread Poppers are a game-changer! With their crispy exterior, soft and fluffy interior, and sweet honey butter glaze, they’re the perfect bite-sized treat for any occasion. Whether you’re serving them as a side or just enjoying them as a snack, they’re guaranteed to be a hit. Try them out and prepare for the compliments to roll in!

Southern-Style Honey Butter Cornbread Poppers

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Author: Emily
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 24 mini poppers (makes about 4 servings) 1x
Category: Side Dish, Appetizers, Snack
Method: Baking
Cuisine: Southern
Diet: Vegetarian

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Description

These Southern-Style Honey Butter Cornbread Poppers are the perfect bite-sized treat, combining the rich flavors of sweet honey butter and moist cornbread in one delicious popper. With a crispy exterior and a tender, flavorful interior, these mini cornbread bites are ideal for serving at parties, barbecues, or as a savory snack. Sweet, buttery, and oh-so-satisfying!

Instructions

Preheat your oven to 375°F (190°C). Grease a mini muffin tin or line with muffin liners.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, whisk the milk, eggs, melted butter, and sour cream together until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the shredded cheddar cheese (if using) and corn kernels.
Spoon the cornbread batter into the mini muffin tin, filling each cup about 2/3 full.
Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
While the cornbread poppers are baking, prepare the honey butter: In a small bowl, mix the softened butter, honey, cinnamon, and salt until smooth and well-combined.
Once the cornbread poppers are done baking, remove them from the oven and let them cool slightly. While still warm, brush each cornbread popper generously with the honey butter.
Serve immediately and enjoy!

Notes

These can be made ahead and stored in an airtight container for 2-3 days. Reheat them slightly before serving to bring back the softness.
You can adjust the sweetness of the honey butter by adding more or less honey to your taste.
For a more savory version, skip the honey butter and serve the poppers with a dip like ranch or jalapeño cream cheese.

Nutrition

Serving Size: 6 cornbread poppers
Calories: 320
Sugar: 18g
Sodium: 300mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg