Step 1: Preheat and Prep
- Preheat your oven to 400°F (200°C).
- Grease a mini muffin tin or line with paper cups.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
Step 3: Combine the Wet Ingredients
- In a separate bowl, whisk together the buttermilk, eggs, melted butter, and honey until smooth.
Step 4: Make the Batter
- Pour the wet ingredients into the dry ingredients and gently mix until just combined.
- Fold in the shredded cheddar cheese and jalapeños, if using. Be careful not to overmix.
Step 5: Fill and Bake
- Scoop the batter into the prepared mini muffin tin, filling each cavity about 2/3 full.
- Bake for 10-12 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
Step 6: Prepare the Honey Butter
- While the poppers are baking, mix the softened butter, honey, and a pinch of salt in a small bowl until smooth and creamy.
Step 7: Serve
- Remove the cornbread poppers from the oven and allow them to cool slightly.
- Brush the tops generously with the honey butter while warm for a glossy, sweet finish.
- Serve immediately and enjoy!
Tips for Success
- Don’t Overmix: Overmixing the batter can lead to dense poppers. Stir just until combined.
- Spice It Up: Add a dash of cayenne or chili powder for a subtle heat.
- Make Ahead: Bake the poppers and store in an airtight container for up to 2 days. Reheat in the oven at 350°F (175°C) for 5 minutes before serving.
Why This Recipe Works
The balance of sweet honey and buttery cornbread creates a flavor combination that’s comforting and satisfying. The mini size makes these poppers easy to share, while the honey butter glaze elevates their flavor to irresistible heights.
These Southern-Style Honey Butter Cornbread Poppers will be the star of your table, whether you’re hosting a party or enjoying a cozy family dinner.