Ingredients
- Yellow Cornmeal: 1 cup
- All-Purpose Flour: 1 cup
- Baking Powder: 1 tablespoon
- Salt: 1/2 teaspoon
- Eggs: 2 large
- Buttermilk: 1 cup
- Honey: 1/4 cup
- Butter, melted: 1/4 cup
Instructions
- Step 1: Preheat oven to 400°F (200°C). Grease a mini muffin tin generously.
- Step 2: In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
- Step 3: In a separate bowl, whisk together the eggs, buttermilk, honey, and melted butter.
- Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Step 5: Fill each mini muffin cup about 2/3 full with the cornbread batter.
- Step 6: Bake for 12-15 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let cool slightly before serving.
Notes
- Store leftover cornbread poppers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.
- Reheat these delicious poppers in a warm oven or air fryer to restore their crispy edges and fluffy interior.
- Serve these honey butter cornbread poppers warm with a drizzle of extra honey and a sprinkle of flaky sea salt for an irresistible treat.
- For extra moistness, melt the butter just before adding it to the wet ingredients, ensuring it stays liquid and incorporates evenly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American