Sweet Southern Cornbread Poppers (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
Yellow cornmeal (1 cup)
02 -
All-purpose flour (1 cup)
03 -
Granulated sugar (¼ cup)
04 -
Baking powder (1 tablespoon)
05 -
Salt (½ teaspoon)
→ Wet Ingredients
06 -
Buttermilk (1 cup)
07 -
Large eggs (2)
08 -
Unsalted butter, melted (¼ cup)
→ Mix-ins
09 -
Sweet corn kernels, fresh or frozen (1 cup)
10 -
Cheddar cheese, freshly shredded (½ cup)
→ Honey Butter Topping
11 -
Pure honey (¼ cup)
12 -
Unsalted butter, softened (¼ cup)
13 -
Fresh chives or parsley for garnish (optional)
# Instructions:
01 -
Heat oven to 400°F (200°C). Grease a mini muffin tin or prepare silicone molds.
02 -
Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl until well combined.
03 -
In separate bowl, whisk buttermilk, eggs, and melted butter until smooth.
04 -
Pour wet ingredients into dry and stir just until combined. Gently fold in corn kernels and shredded cheese.
05 -
Spoon batter into prepared muffin tin, filling each cup ⅔ full. Bake 12-15 minutes until golden brown and toothpick comes out clean.
06 -
While poppers bake, mix softened butter with honey until smooth and creamy.
07 -
Let poppers cool slightly before removing from tin. Drizzle with honey butter and garnish with herbs if desired. Serve warm.
# Notes:
01 -
Can use frozen corn if fresh isn't available
02 -
Other cheese varieties can be substituted
03 -
Stores at room temperature for 1-2 days or refrigerated for 4 days