Description
Mini cornbread muffins brushed with a sweet honey butter glaze, perfect as appetizers, snacks, or sides. Combines the classic texture of Southern cornbread with a rich, buttery honey finish for a golden, slightly crisp exterior and tender crumb.
Ingredients
1 cup (120g) cornmeal
1 cup (125g) all-purpose flour
¼ cup (50g) granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup (240ml) buttermilk
¼ cup (60ml) vegetable oil
1 large egg
¼ cup (60g) unsalted butter (melted)
2 tablespoons honey
¼ teaspoon salt (for glaze)
Instructions
Preheat oven to 400°F (200°C).
Grease a mini muffin tin with butter or nonstick spray, or use silicone molds for easy release.
In a large mixing bowl, whisk together the cornmeal, flour, granulated sugar, baking powder, and salt.
In another bowl, mix the buttermilk, vegetable oil, and egg until well combined.
Add the wet ingredients to the dry ingredients and stir just until no dry bits remain. Avoid overmixing.
Spoon the batter into the prepared mini muffin tin, filling each cup about two-thirds full.
Bake for 12 minutes or until golden brown and a toothpick inserted in the center comes out clean.
In a small bowl, mix the melted butter, honey, and salt to create the honey butter glaze.
Brush the warm poppers with the glaze immediately after removing from the oven. Let cool slightly before serving.
Notes
For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
If buttermilk is unavailable, use a 1:1 substitute of milk with 1 tablespoon lemon juice, letting it sit for 5 minutes before using.
Store in an airtight container at room temperature for up to 1 day, or freeze unglazed poppers and add the glaze when thawed.
- Prep Time: 10
- Cook Time: 12
- Category: snacks
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 popper
- Calories: 105
- Sugar: 5g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3.5g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg