Ingredients
- Yellow Cornmeal: 1 cup
- All-Purpose Flour: 1 cup
- Granulated Sugar: 1/4 cup
- Baking Powder: 1 tablespoon
- Salt: 1/2 teaspoon
- Buttermilk: 1 cup
- Melted Butter: 1/4 cup
- Honey: 2 tablespoons
Instructions
- Step 1: Preheat oven to 375°F (190°C). Grease a mini muffin tin.
- Step 2: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Step 3: Add buttermilk, melted butter, and honey to the dry ingredients. Stir until just combined; do not overmix.
- Step 4: Fill each mini muffin cup about 2/3 full with the cornbread batter.
- Step 5: Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean and the poppers are golden brown.
- Step 6: Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely or serve warm.
Notes
- Store leftover poppers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
- Reheat chilled poppers in a warm oven (300°F) for a few minutes to restore their soft, fluffy texture.
- Serve these warm cornbread poppers with a dollop of extra honey butter for an even more decadent treat.
- Don't overmix the batter; a few lumps are okay and will result in a more tender, moist popper.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American