Southern Honey Butter Cornbread (Printable Version)
Golden cornmeal bites glazed with warm honey butter, featuring soft centers and crispy edges.
# Ingredients:
→ Dry Ingredients
01 -
120 grams medium-ground yellow cornmeal
02 -
90 grams all-purpose flour
03 -
10 grams fresh baking powder
04 -
5 grams fine salt
→ Wet Ingredients
05 -
240 milliliters fresh buttermilk, room temperature
06 -
1 large egg
→ Honey Butter Glaze
07 -
60 grams unsalted butter
08 -
45 grams local honey
# Steps:
01 -
Preheat the oven to 190°C. Generously grease a mini muffin tin, ensuring all cavities are fully coated.
02 -
In a mixing bowl, whisk together cornmeal, flour, baking powder, and salt to evenly distribute the leavening agent.
03 -
In a separate bowl, whisk buttermilk and egg until smooth and fully combined.
04 -
Gently fold wet ingredients into dry ingredients, mixing until no dry streaks remain but small lumps are acceptable to prevent overmixing.
05 -
Spoon batter into mini muffin cavities, filling each about three-quarters full. Tap the pan lightly on the counter to remove air bubbles.
06 -
Bake for 10 to 12 minutes or until poppers are lightly golden and spring back when touched. Confirm doneness with a toothpick that emerges clean or with slight moist crumbs.
07 -
While baking, melt butter gently and stir in honey until fully blended and warm.
08 -
Immediately brush the warm honey butter glaze generously over the hot poppers to allow absorption. Optionally, apply a second light coat before serving.
# Notes:
01 -
For best texture, use fresh buttermilk at room temperature and avoid overmixing the batter to maintain tenderness.
02 -
These poppers are best served warm but can be reheated gently and freshly glazed before serving.