Crispy Honey Butter Cornbread Poppers

Crispy on the outside and soft, fluffy, and buttery on the inside, these Honey Butter Cornbread Poppers are the ultimate side dish or appetizer. After making these many times, I’ve discovered the secret to the perfect texture and flavor. The warm, golden poppers are crispy on the outside, with a soft, tender crumb on the inside, and the honey butter glaze adds a touch of sweetness that’s irresistible. Serve them alongside my Irresistible Peach Salad for a perfect meal. If you love recipes like this, you’ll also enjoy Irresistible Peach Salad and Indulge in Butter Pecan Praline Poke Cake Bliss.

What You'll Need for Crispy Honey Butter Cornbread Poppers

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• Optional: Honey Butter Glaze (recipe below)
• Optional: Fresh chopped parsley or chives

How to Make Crispy Honey Butter Cornbread Poppers

1. Preheat oven: Preheat your oven to 425°F (220°C) and grease a 12-cup muffin tin with cooking spray or butter.
2. Mix dry ingredients: In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt, garlic powder, onion powder, paprika, and cayenne pepper (if using).
3. Mix wet ingredients: In another bowl, whisk together the buttermilk, eggs, and melted butter.
4. Combine ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
5. Fill muffin tin: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
6. Bake: Bake for 15-18 minutes, or until the poppers are golden brown and a toothpick inserted into the center comes out clean.
7. Prepare honey butter glaze: While the poppers are baking, melt 1/4 cup of butter in a small saucepan over medium heat. Add 2 tbsp of honey and a pinch of salt. Stir until well combined and let it simmer for 2-3 minutes.
8. Brush glaze: Once the poppers are out of the oven, brush the honey butter glaze over the top of each popper. Let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
9. Serve: Serve the Honey Butter Cornbread Poppers warm, garnished with fresh chopped parsley or chives if desired.

Storing & Reheating Crispy Honey Butter Cornbread Poppers

Short-Term Storage

Store in an airtight container in the fridge. Store leftover poppers in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: You can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a quick stir before baking.

Freezing Crispy Honey Butter Cornbread Poppers

Freeze leftover poppers for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 20-30 seconds or until heated through. Be careful, as they may become soggy.

Recipe Notes

• Chef tip: For a spicy kick, add 1/4 tsp of cayenne pepper to the batter.
• Best substitution: If you don't have buttermilk, you can use sour cream or plain yogurt as a substitute.
• Make-ahead: You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a quick stir before baking.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If your poppers are not browning, you can broil them for the last 1-2 minutes of baking. Keep a close eye on them to prevent burning.

Crispy Honey Butter Cornbread Poppers

⏱

Prep

10 mins

🍳

Cook

18 mins

⏳

Total

28 mins

🍽

Serves

12 poppers

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted

Seasonings

• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)

Optional Toppings

• Honey Butter Glaze (recipe below)
• Fresh chopped parsley or chives

Instructions

1. Preheat oven: Preheat your oven to 425°F (220°C) and grease a 12-cup muffin tin with cooking spray or butter.
2. Mix dry ingredients: In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt, garlic powder, onion powder, paprika, and cayenne pepper (if using).
3. Mix wet ingredients: In another bowl, whisk together the buttermilk, eggs, and melted butter.
4. Combine ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
5. Fill muffin tin: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
6. Bake: Bake for 15-18 minutes, or until the poppers are golden brown and a toothpick inserted into the center comes out clean.
7. Prepare honey butter glaze: While the poppers are baking, melt 1/4 cup of butter in a small saucepan over medium heat. Add 2 tbsp of honey and a pinch of salt. Stir until well combined and let it simmer for 2-3 minutes.
8. Brush glaze: Once the poppers are out of the oven, brush the honey butter glaze over the top of each popper. Let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
9. Serve: Serve the Honey Butter Cornbread Poppers warm, garnished with fresh chopped parsley or chives if desired.

Notes

• Chef tip: For a spicy kick, add 1/4 tsp of cayenne pepper to the batter.
• Best substitution: If you don't have buttermilk, you can use sour cream or plain yogurt as a substitute.
• Make-ahead: You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a quick stir before baking.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If your poppers are not browning, you can broil them for the last 1-2 minutes of baking. Keep a close eye on them to prevent burning.

Storage

• Fridge: Store leftover poppers in an airtight container in the refrigerator for up to 5 days.
• Freezer: Freeze leftover poppers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
• Microwave reheat: Reheat in the microwave for 20-30 seconds or until heated through. Be careful, as they may become soggy.
• Make ahead: You can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a quick stir before baking.

Nutrition Per Serving

• Calories: 130
• Protein: 3g
• Fat: 6g
• Carbs: 18g
• Fiber: 1g
• Sugar: 4g
• Sodium: 190mg
• Cholesterol: 45mg
• Sat. Fat: 3g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Honey Butter Cornbread Poppers FAQs

A Warm Final Note

I can’t wait for you to try Crispy Honey Butter Cornbread Poppers and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!