Ingredients:
For the Cornbread Poppers:
1 cup yellow cornmeal
½ cup all-purpose flour
¼ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup buttermilk
2 large eggs
2 tablespoons melted butter
1 cup sweet corn kernels (fresh or frozen)
For the Honey Butter:
¼ cup unsalted butter, softened
2 tablespoons honey
Instructions:
Preheat Oven: Set your oven to 400°F (200°C). Grease a mini muffin tin to prepare for baking.
Combine Dry Ingredients: In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
Mix Wet Ingredients: In another bowl, blend the buttermilk, eggs, and melted butter until well combined.
Combine Mixtures: Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Fold in the sweet corn kernels.
Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about ¾ full.
Bake: Place the tin in the preheated oven and bake for 10-12 minutes, or until the poppers are golden brown and a toothpick inserted into the center comes out clean.
Prepare Honey Butter: While the poppers are baking, mix the softened butter and honey in a small bowl until smooth and well combined.
Serve: Once baked, remove the poppers from the oven and let them cool slightly. Serve warm with a dollop of honey butter on top.
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: Approximately 24 mini poppers
Calories: Approximately 80 kcal per popper
Enjoy these bite-sized cornbread treats at your next gathering!
