Description
These Cornbread Poppers are the perfect bite-sized snack with a lightly sweet, buttery flavor. Soft and moist, they’re topped with a delicious honey butter glaze for extra indulgence. Serve them as an appetizer, side dish, or party snack!
Ingredients
Scale
For the poppers:
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 2/3 cup cornmeal
- 1/3 cup all-purpose flour, plus 2 tablespoons
- 2 teaspoons baking powder
- 3 eggs, beaten
- 3/4 cup creamed corn
- 1 stick butter, melted
For the honey butter glaze:
- 1 stick butter, melted
- 1/4 cup honey
- Fresh chives, for garnish (optional)
Instructions
-
Preheat Oven:
- Preheat the oven to 375°F.
- Grease a mini muffin pan with cooking spray.
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Mix Dry Ingredients:
- In a bowl, whisk together sugar, salt, cornmeal, flour, and baking powder. Set aside.
-
Mix Wet Ingredients:
- In a separate bowl, combine eggs, creamed corn, and melted butter.
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Combine Batter:
- Pour the wet ingredients into the dry ingredients.
- Mix until just combined—avoid overmixing.
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Bake:
- Use a small ice cream scoop to fill each mini muffin cup about 3/4 full.
- Bake for 16-18 minutes, or until golden brown and a toothpick comes out clean.
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Prepare the Honey Butter Glaze:
- In a bowl, mix melted butter and honey.
- If using unsalted butter, add a pinch of salt.
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Glaze and Serve:
- Transfer poppers to a wire rack.
- Brush warm poppers with honey butter glaze.
- Garnish with fresh chives, if desired.
Notes
- For a spicy kick, add 1/4 teaspoon cayenne pepper to the batter.
- Try serving with whipped honey butter for an extra treat!
- Store in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 popper
- Calories: 90
- Sugar: 5g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg