Description
Delightful mini cornbread bites brushed with sweet honey butter, perfect as a warm, snackable appetizer for gatherings.
Ingredients
For the Cornbread Poppers
- 1 cup cornmeal (Yellow cornmeal works great.)
- 1 cup all purpose flour (Can substitute with gluten-free flour blend.)
- 1 tbsp baking powder (Ensure freshness for best results.)
- 1/2 tsp salt (Adjust to taste.)
- 2 large eggs
- 1 cup buttermilk (Can substitute with milk mixed with vinegar.)
- 1/2 cup melted butter (Real butter recommended.)
- 2 tbsp honey
- 1-2 tbsp brown or white sugar (Optional, adjust for sweetness.)
For the Honey Butter Glaze
- 2 tbsp melted butter
- 2 tbsp honey (Add powdered sugar for thickness, if desired.)
- a pinch salt
Instructions
Preparation
- Preheat your oven to 375 F and grease a mini muffin pan.
Mix Dry Ingredients
- In a bowl, whisk together cornmeal, flour, baking powder, salt, and sugar if using.
Mix Wet Ingredients
- In another bowl, whisk eggs, buttermilk, melted butter, and honey.
Combine Mixtures
- Pour the wet mixture into the dry ingredients and stir just until you do not see dry flour.
Fill the Muffin Pan
- Scoop the batter into each mini muffin cup about 3/4 full.
Bake
- Bake for about 10-13 minutes until tops are golden and spring back when lightly tapped.
Cool and Glaze
- Let them cool for 3-5 minutes, then brush on the honey butter glaze while still warm.
Notes
Serve warm, best on the day they are made. Brush glaze twice for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Appetizer, Snack
- Cuisine: American, Southern