Honey Butter Poppers (Printable Version)
Bite-sized, fluffy cornbread filled with honey and butter. Makes a great shareable snack or quick bite for any get-together.
# What You'll Need:
→ Dry Ingredients
01 -
1/2 teaspoon salt
02 -
1 tablespoon baking powder
03 -
1/4 cup granulated sugar
04 -
1 cup all-purpose flour
05 -
1 cup cornmeal
→ Wet Ingredients
06 -
2 large eggs
07 -
1 cup buttermilk
08 -
1/4 cup honey
09 -
1/2 cup unsalted butter, melted
# Step-by-Step Guide:
01 -
Take the pan out of the oven, rest the poppers on a wire rack, and let them cool for a few minutes so you can enjoy them warm.
02 -
Slide the muffin tin into your hot oven and bake for anywhere from 12 to 15 minutes. If a toothpick poked into one comes out clean, you're done.
03 -
Use a spoon to drop the batter into your muffin tin, filling each spot about three-quarters of the way up.
04 -
Pour the wet stuff into the bowl with your dry mix. Stir things up just until it comes together—don’t keep mixing or they’ll get tough.
05 -
Grab a separate bowl and stir together the melted butter, honey, buttermilk, and eggs until there aren’t any streaks left.
06 -
In your big bowl, toss in the salt, baking powder, sugar, flour, and cornmeal. Mix them so it all looks even.
07 -
Fire up your oven so it's at 400°F (200°C) and grease a 24-cup mini muffin pan lightly. Get it ready for the batter.
# Additional Notes:
01 -
Want a little kick? Toss in a dash of cayenne or a handful of shredded cheddar cheese to the batter.
02 -
Once they’re cool, stash these in an airtight container right on the counter for a couple days. Or freeze ’em to keep them longer.
03 -
Go all out and spread on some extra honey butter if you crave more flavor.