Honey Butter Cornbread Poppers (Printable Version)
Golden cornbread poppers combine honey and butter for a soft, flavorful bite-sized treat.
# Ingredients:
→ Dry Ingredients
01 -
120 grams cornmeal
02 -
120 grams all-purpose flour
03 -
50 grams granulated sugar
04 -
10 grams baking powder
05 -
3 grams salt
→ Wet Ingredients
06 -
60 grams unsalted butter, melted
07 -
45 grams honey
08 -
180 milliliters buttermilk
09 -
2 large eggs
# Steps:
01 -
Preheat the oven to 200°C and grease a mini muffin tin to prevent sticking.
02 -
In a large bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, and salt until evenly mixed.
03 -
In a separate bowl, whisk melted butter, honey, buttermilk, and eggs until smooth.
04 -
Pour the wet mixture into the dry ingredients and stir gently until just combined, avoiding overmixing to maintain a light texture.
05 -
Spoon the batter into the mini muffin cups, filling each about three-quarters full to allow room for rising.
06 -
Bake for 12 to 15 minutes or until a toothpick inserted into the center emerges clean and the tops turn golden brown.
07 -
Let the poppers cool slightly in the tin before removing. Serve warm or at room temperature.
# Notes:
01 -
Avoid overmixing the batter to keep the poppers fluffy and tender.
02 -
Check doneness beginning at 12 minutes to prevent overbaking.
03 -
Brush with melted butter before baking for a crispier exterior.