Ingredients
Scale
- 1 box (8.5 ounces) Jiffy Corn Muffin Mix
- 1/2 cup milk
- 1/4 cup melted unsalted butter
- 1/4 cup honey
- 1 large egg
- 1/4 cup chopped pecans (optional)
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup honey
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a mini muffin tin with paper liners.
- Step 2: In a large bowl, combine the Jiffy corn muffin mix, milk, melted butter, honey, and egg. Mix until just combined; do not overmix. Stir in pecans if using.
- Step 3: Fill each muffin cup about 2/3 full with the cornbread batter.
- Step 4: Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Step 5: While the cornbread poppers are baking, prepare the honey butter: In a medium bowl, cream together the softened butter and honey until light and fluffy.
- Step 6: Once the cornbread poppers are baked, let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm with the honey butter.
Notes
- Store leftover cornbread poppers in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
- For perfectly crisp reheated poppers, briefly warm them in a 350°F oven or air fryer until heated through.
- Serve these delightful poppers alongside chili, soup, or a fresh salad for a balanced and satisfying meal.
- To enhance the honey butter's flavor, consider adding a pinch of cinnamon or a teaspoon of bourbon for an extra touch of warmth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American