A Bite-Sized Twist on Classic Cornbread
Southern-style honey butter cornbread poppers bring the rich, buttery flavor of traditional cornbread into delightful, bite-sized treats. These golden, crispy-on-the-outside, soft-on-the-inside morsels are infused with the perfect balance of sweetness from honey and the warmth of butter. Whether served as an appetizer, side dish, or snack, these poppers capture the essence of Southern comfort food in every bite.
Why You’ll Love This Recipe
- Perfectly Portable – These mini cornbread bites are great for parties, picnics, and snacking.
- Sweet & Savory Balance – The combination of honey and butter creates an irresistible flavor profile.
- Crispy Yet Tender – The outside has a satisfying crunch, while the inside remains moist and fluffy.
- Simple & Quick – Made with pantry staples and ready in under 30 minutes.
- Versatile Pairing – Enjoy them with chili, barbecue, fried chicken, or even on their own with extra honey butter.
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
Step-by-Step Directions
1. Prepare the Batter
In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the buttermilk, melted butter, honey, egg, and vanilla extract (if using). Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing to keep the poppers tender.
2. Heat the Oil
In a deep skillet or pot, heat the vegetable oil over medium heat to about 350°F (175°C). Use a thermometer to maintain a steady temperature for even frying.
3. Fry the Poppers
Using a small cookie scoop or spoon, drop tablespoon-sized portions of batter into the hot oil. Fry in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes, turning occasionally, until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
4. Make the Honey Butter Glaze
In a small bowl, mix the melted butter and honey until smooth.
5. Coat and Serve
Brush or drizzle the warm poppers with the honey butter glaze. Serve immediately and enjoy!
Variations
- Baked Version – Instead of frying, bake in a mini muffin tin at 375°F (190°C) for 12-15 minutes.
- Cheesy Cornbread Poppers – Add 1/2 cup shredded cheddar cheese for a savory twist.
- Spicy Kick – Stir in 1/4 teaspoon cayenne pepper or finely chopped jalapeños.
- Maple Butter Glaze – Swap the honey for maple syrup in the glaze for a deeper sweetness.
- Corn Kernels – Fold in 1/3 cup fresh or canned corn for added texture.
Servings & Timing
- Servings: Makes about 20-24 poppers
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Storage & Reheating
- Storage: Store leftover poppers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Reheating: Warm in a 350°F (175°C) oven for 5-7 minutes or microwave for 20-30 seconds.
Frequently Asked Questions
Can I make these ahead of time?
Yes! Prepare the batter ahead and refrigerate for up to 24 hours. Fry or bake when ready to serve.
How do I keep them crispy?
For the crispiest texture, serve immediately. If storing, reheat in the oven instead of the microwave to restore crispiness.
Can I use a cornbread mix instead of making it from scratch?
Absolutely! Use about 1 1/2 cups of prepared cornbread mix and follow the wet ingredient ratios in this recipe.
What can I serve these with?
They pair wonderfully with chili, barbecue dishes, soups, or even as a sweet treat with jam.
Can I make these gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Can I bake instead of fry?
Yes, bake them in a mini muffin tin at 375°F (190°C) for about 12-15 minutes.
How do I know when the oil is hot enough for frying?
A kitchen thermometer should read 350°F (175°C). If you don’t have one, drop a tiny bit of batter into the oil—if it sizzles and rises to the surface, it’s ready.
Can I use regular milk instead of buttermilk?
Yes, but mix 1/2 cup of milk with 1/2 tablespoon vinegar or lemon juice and let sit for 5 minutes to mimic buttermilk.
Can I freeze these poppers?
Yes! Freeze in a single layer on a baking sheet, then transfer to a freezer bag. Reheat in the oven at 350°F (175°C) until warm.
What oil is best for frying?
Vegetable oil, canola oil, or peanut oil work best for frying due to their high smoke points.
Conclusion
Southern-style honey butter cornbread poppers are a delicious, fun-sized take on a classic favorite. Whether served as a side, appetizer, or snack, their crispy exterior and moist, sweet interior make them irresistible. With easy ingredient swaps and both baked and fried options, this recipe is as versatile as it is delicious. Try them today and enjoy a taste of Southern comfort in every bite!