Description
These Southern-style honey butter cornbread poppers combine the irresistible sweetness of honey with the savory warmth of cornbread, creating the perfect crispy yet tender snack. Quick to prepare and versatile in pairing, these bite-sized treats are perfect for parties, chili, BBQ, and more. With a honey butter glaze that adds a sweet finish, these cornbread poppers will delight your taste buds with every bite!
Ingredients
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup unsalted butter, melted
- 2 tablespoons honey
- 1 large egg
- 1 teaspoon vanilla extract (optional)
- 1/2 cup vegetable oil (for frying)
Honey Butter Glaze:
- 1/4 cup unsalted butter, melted
- 2 tablespoons honey
Instructions
- Prepare the Batter: In a mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, melted butter, honey, egg, and vanilla extract (if using). Gradually combine the wet ingredients with the dry ingredients, stirring gently until just mixed.
- Heat the Oil: Heat vegetable oil in a deep skillet or pot to 350°F (175°C).
- Fry the Poppers: Using a scoop or spoon, drop tablespoon-sized portions of batter into the hot oil. Fry in batches for 2-3 minutes, turning occasionally until golden brown and crispy. Remove and drain on paper towels.
- Make the Honey Butter Glaze: In a small bowl, mix melted butter and honey until smooth.
- Coat and Serve: Brush or drizzle the warm poppers with the honey butter glaze. Serve immediately.
Notes
- If you prefer a baked version, you can bake these in a mini muffin tin at 375°F (190°C) for 12-15 minutes.
- For a cheesy twist, add 1/2 cup shredded cheddar cheese to the batter.
- Spice it up by adding cayenne pepper or chopped jalapeños.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers, Side Dish, Snacks
- Method: Frying, Baking (optional)
- Cuisine: Southern
