Cornbread Poppers Recipe

Introduction

Cornbread poppers are delightful mini muffins that combine the sweet, buttery flavor of classic cornbread with a soft, tender crumb. Perfect as a snack or a side, these bite-sized treats bake quickly and are sure to please any crowd.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, melted
• 1/4 cup honey
• 1 cup buttermilk
• 2 eggs

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and grease a mini muffin tin to prevent sticking.
2. Step 2: In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined.
3. Step 3: In a separate bowl, mix the melted butter, honey, buttermilk, and eggs until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the poppers tender.
5. Step 5: Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full.
6. Step 6: Bake the poppers for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Let the cornbread poppers cool slightly before removing from the tin and serving warm.

Tips & Variations

• For a spicy twist, add a pinch of cayenne pepper or finely chopped jalapeños to the batter.
• Substitute the honey with maple syrup for a different natural sweetness.
• To make dairy-free poppers, replace the buttermilk with almond or oat milk and use a suitable butter alternative.
• Sprinkle shredded cheddar cheese on top before baking for a cheesy cornbread popper.

Storage

Store the cornbread poppers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. To reheat, warm them briefly in a microwave or toaster oven until soft and warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these poppers without a mini muffin tin?

Yes, you can use a regular muffin tin, but the baking time may increase. Check for doneness by inserting a toothpick and adjusting the time accordingly.

What can I use if I don’t have buttermilk?

Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes to create a buttermilk substitute.

Cornbread Poppers Recipe

Print Recipe

★★★★★

4.9 from 54 reviews

These Cornbread Poppers are delightful mini muffins with a perfect balance of sweetness and moisture, featuring a tender crumb enhanced by honey and buttermilk. Ideal for snacking or serving alongside savory dishes, they bake up golden and crispy on the edges with a soft, fluffy interior.

• Author: Rami
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 24 mini cornbread poppers 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 1/2 cup butter, melted
• 1/4 cup honey
• 1 cup buttermilk
• 2 eggs

Instructions

1. Preheat and Prepare: Preheat your oven to 400°F (200°C) and grease a mini muffin tin to prevent sticking and ensure easy removal of the poppers.
2. Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt, mixing them thoroughly to distribute the leavening and seasoning evenly.
3. Mix Wet Ingredients: In a separate bowl, whisk together the melted butter, honey, buttermilk, and eggs until smooth and well combined. The honey adds natural sweetness while the buttermilk offers moisture and tang.
4. Combine Ingredients: Pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined. Be careful not to overmix to keep the poppers light and tender.
5. Fill Muffin Tin: Spoon the batter into the greased mini muffin tin, filling each cup about three-quarters full to allow room for rising.
6. Bake: Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted into the center of a popper comes out clean, indicating they are fully cooked.
7. Cool and Serve: Remove the poppers from the oven and let them cool slightly in the tin before transferring to a wire rack or serving dish. Enjoy them warm as a snack or with your favorite meal.

Notes

• Ensure not to overmix the batter to avoid dense texture.
• Use fresh baking powder for proper rise.
• Allow cornbread poppers to cool slightly before removing to prevent crumbling.
• Can be stored in an airtight container for up to 2 days or frozen for longer storage.
• Serve with butter, honey, or your favorite dip for extra flavor.

Keywords: cornbread, mini muffins, snack, honey cornbread, buttermilk cornbread, easy baking recipe