Honey-Glazed Cornbread Poppers
27 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
These honey-glazed cornbread poppers hit that crisp-edge, soft middle sweet spot, finished with glossy honey butter that makes it impossible to stop at one.
Serve as a side dish for Thanksgiving, Christmas, Easter brunch, or Mother's Day, and watch them vanish next to chili, BBQ, or roast turkey since they travel easy, reheat fast, and make any plate feel a little extra.
Ingredients (24 servings)
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Ingredients
- 1 cup cornmeal yellow cornmeal 0.27 lb
- ¾ cup all-purpose flour all-purpose flour 0.21 lb
- ¼ cup granulated sugar granulated sugar
- 1½ tsp baking powder baking powder 0.25 oz
- ½ tsp baking soda baking soda 0.08 oz
- ½ tsp salt salt
- ½ cup unsalted butter, melted unsalted butter 4 oz
- ¾ cup buttermilk buttermilk 6 fl oz
- 2 Tbsp honey honey 1.48 oz
- 1 large egg large egg 1 ct
- ½ tsp vanilla extract pure vanilla extract 0.5 tsp
Honey Butter Glaze
- 3 Tbsp unsalted butter, melted unsalted butter 1.5 oz
- 3 Tbsp honey honey 2.22 oz
- pinch of salt salt
How to Make Honey-Glazed Cornbread Poppers
-
Preheat and prep the pan
Heat the oven to 400 F and set a rack in the center.
Grease a 24-cup mini muffin tin generously with softened butter or nonstick spray, making sure to coat the top surface too so the poppers release cleanly.
For extra-crispy edges, slide the empty tin into the oven for 3 to 5 minutes while you mix the batter.
-
Mix dry ingredients
In a medium bowl whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
-
Mix wet ingredients
In a separate bowl whisk the melted butter, buttermilk, honey, egg, and vanilla until smooth and glossy.
Make sure the butter is warm, not hot, so it does not scramble the egg or seize the honey.
-
Combine and rest the batter
Pour the dry ingredients into the wet and fold with a spatula just until no dry spots remain.
Let the batter sit for 5 minutes to hydrate the cornmeal for a softer crumb.
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Fill the tin
Divide the batter among the cups, filling each about 3/4 full for nice domes.
If any wells are empty, add a tablespoon of water to those to promote even baking.
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Bake
Bake 10 to 12 minutes, rotating the pan halfway, until the tops are lightly golden and a toothpick comes out with a few moist crumbs.
Do not overbake or they will dry out fast.
-
Make the honey butter glaze
Stir together the melted butter, honey, and a small pinch of salt until smooth and emulsified.
-
Glaze and finish
Let the poppers cool 2 minutes in the pan, then loosen the edges with a small offset spatula and lift them out.
Brush the warm tops generously with the honey butter glaze and, if you like contrast, finish with a tiny sprinkle of flaky salt.
Substitutions
- Buttermilk -> milk plus acid
- Use 3/4 cup whole milk mixed with 2 teaspoons lemon juice or white vinegar and rest 5 minutes; you will get the same tender crumb and lift because the acid activates the baking soda.
- Granulated sugar -> light brown sugar
- Swap 1:1 for a hint of molasses depth and a touch more moisture, which plays beautifully with the honey glaze.
- Honey -> maple syrup or hot honey
- Maple syrup brings woodsy caramel notes and a slightly looser glaze, while hot honey adds gentle heat for a sweet-spicy finish without changing texture.
Tips
- Cool the butter to warm, not hot
- If the butter is too hot it will tighten the batter and can curdle the egg, so let it cool until it feels just warm to the touch.
- Hydration rest equals tender crumb
- That 5 minute rest lets cornmeal drink up liquid so the poppers bake up soft instead of gritty.
- Preheat the tin for crisp edges
- A brief preheat gives you that irresistible sizzle so the edges caramelize and release easily.
- Brush glaze twice for shine
- Brush once right out of the oven to soak in, then again after 2 minutes for a glossy finish that clings.
- Do not overmix
- Fold just until the flour streaks disappear; overmixing develops gluten and you will lose that tender bite we want.
- Release like a pro
- Run a thin offset spatula around each cup and twist gently; if anything sticks, give the pan a 1 minute rest and try again rather than forcing it.
Nutrition Facts *
| Energy | 134 | kcal |
|---|---|---|
| Protein | 2 | g |
| Total Fat | 5 | g |
| Carbohydrates | 19 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why are my poppers dry or crumbly?
- They were likely overbaked or the batter was overmixed; pull them when a toothpick shows moist crumbs and fold the batter gently, and consider adding 1 extra tablespoon honey or butter next time for added moisture.
- Can I make them in a regular muffin tin?
- Yes, fill liners 3/4 full and bake at 375 F for about 15 to 18 minutes, watching for the same moist crumb cue before glazing.
- My batter seems too thick or too loose, what now?
- If too thick, whisk in 1 to 2 tablespoons buttermilk until it drops off a spoon slowly; if too loose, fold in 1 to 2 tablespoons cornmeal and rest 5 minutes.
- How do I keep them from sticking?
- Grease both the cups and the top surface of the tin, let them rest 2 minutes after baking, then run a thin spatula around the edges before lifting.
- Can I make these ahead or freeze them?
- Bake and cool completely without glaze, freeze up to 2 months, then rewarm at 300 F for 6 to 8 minutes and glaze while warm.
- Can I add mix-ins like jalapeno or cheese?
- Absolutely, fold in 1/2 cup finely diced jalapeno or 2/3 cup shredded sharp cheddar, and keep the glaze as written for a sweet-savory pop.
Serving Suggestions
Little golden crowns like these love company, so serve them with smoky chili, barbecue chicken, or a salty slab of country ham to play off the honey glaze.
For a chef-y twist, whisk a touch of orange zest into the glaze or go sweet heat with hot honey and a pinch of Aleppo pepper, then watch them vanish.
More pairings:
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