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Honey Butter Cornbread Poppers

Sweet, fluffy, and utterly irresistible bite-sized cornbread poppers drenched in a rich, glistening honey butter glaze and garnished with fresh thyme.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 poppers
Course: Appetizer, Side Dish, Snack
Cuisine: American, Southern
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Cornbread Batter
  • 1 cup yellow cornmeal medium grind preferred
  • 1 cup all-purpose flour
  • 0.33 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1 cup buttermilk room temperature
  • 0.5 cup unsalted butter melted and slightly cooled
  • 1 egg large, room temperature
Honey Butter Glaze & Garnish
  • 0.25 cup unsalted butter
  • 0.25 cup honey
  • 1 tbsp fresh thyme leaves for garnish
  • 1 pinch flaky sea salt optional garnish

Equipment

  • Mini muffin tin or cylinder molds
  • Mixing bowls
  • Whisk
  • Wire rack

Method
 

  1. Preheat oven to 400°F (200°C). Generously grease a mini muffin tin or silicone cylinder mold.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the room temperature buttermilk, melted butter, and egg until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold just until combined. Do not overmix.
  5. Divide the batter evenly into the prepared molds, filling each about 3/4 full.
  6. Bake for 10-12 minutes until golden brown and a toothpick inserted comes out clean.
  7. Let cool in the pan for 5 minutes before carefully transferring to a wire rack.
  8. In a small saucepan, melt the butter and honey together over low heat until smooth and bubbly.
  9. Toss the warm cornbread poppers in the glaze or generously spoon it over them.
  10. Garnish immediately with fresh thyme leaves and flaky sea salt. Serve warm.

Notes

Do not overmix the batter or the cornbread will be tough. Ensure your buttermilk and egg are at room temperature to prevent the melted butter from clumping.