Ingredients
Scale
- 1 ½ cups yellow cornmeal
- ½ cup all-purpose flour
- ½ cup granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup melted unsalted butter
- 1 large egg
- ½ cup honey
- ¼ cup melted unsalted butter (for honey butter)
- 4 tablespoons unsalted butter, softened (for honey butter)
Instructions
- Step 1: Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line it with paper liners. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Step 2: In a separate bowl, whisk together the buttermilk, melted butter, egg, and honey until well combined. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Step 3: Fill each muffin cup about ¾ full with the cornbread batter.
- Step 4: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cornbread poppers cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Step 5: While the cornbread is 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 completely cool, serve them warm with a generous dollop of 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 warmed-through poppers, reheat them in a 350°F oven for 5-7 minutes, or until heated through – avoid the microwave to prevent sogginess.
- Serve these delightful poppers alongside a bowl of chili, a hearty stew, or a simple salad for a balanced and satisfying meal.
- To achieve an extra-rich honey butter, use a high-quality honey with a distinct flavor profile, such as wildflower or clover honey.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American