Description
Sweet and buttery cornbread poppers that are crispy on the outside and soft on the inside, perfect as a snack or side for any meal.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup butter, melted
- ¼ cup honey
- 1 cup buttermilk
- 2 eggs
Instructions
- Preheat oven to 375°F (190°C). Grease a mini muffin pan.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, mix melted butter, honey, buttermilk, and eggs until combined.
- Pour wet ingredients into dry ingredients and mix until just combined.
- Spoon batter into the mini muffin pan, filling each cup about ¾ full.
- Bake for 12–15 minutes or until golden brown and a toothpick comes out clean.
- Allow to cool slightly before serving.
Notes
- Serve warm with extra honey or butter for dipping.
- Can be made ahead and stored in an airtight container for 2–3 days.
- Optional: Add shredded cheddar or jalapeños for a savory twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack / Side
- Method: Baking
- Cuisine: American