Honey-Glazed Cornbread Poppers
27 min
|
easy
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 12 min | 27 min |
Introduction
These honey-glazed cornbread poppers are bite-size, buttery little treats with crisp edges and soft, tender centers.
They make a crowd-pleasing side dish for Thanksgiving or Christmas, and they disappear fast at Easter brunch or Mother's Day.
Each popper is brushed with a rich honey butter glaze, giving you that perfect balance of sweet, salty, and cozy comfort.
Ingredients (8 servings)
Ingredients
Honey Butter Glaze
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How to Make Honey-Glazed Cornbread Poppers
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Prep the oven and mini muffin tin
Preheat your oven to 400°F and position a rack in the center.
Grease a 24-cup mini muffin tin with butter or nonstick spray, including the top surface.
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Mix the dry ingredients
In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
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Mix the wet ingredients
In a separate large bowl, whisk the melted butter, buttermilk, honey, egg, and vanilla until smooth and combined.
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Combine into a smooth batter
Add the dry ingredients to the wet ingredients and stir gently until just combined, with no visible dry pockets.
Stop stirring as soon as the batter looks uniform, so the poppers stay tender and not tough.
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Fill the mini muffin cups
Use a small scoop or spoon to divide the batter among the muffin cups, filling each about three-quarters full.
Tap the pan lightly on the counter to settle the batter and release any large air bubbles.
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Bake the cornbread poppers
Bake the poppers for 10 to 12 minutes, until the tops are golden and a toothpick comes out clean.
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Make the honey butter glaze
While the poppers bake, whisk together the melted butter, honey, and a pinch of salt in a small bowl.
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Glaze and serve
Let the poppers cool in the pan for 3 minutes, then gently loosen the edges and remove them.
Brush the warm tops generously with the honey butter glaze, then serve warm or at room temperature.
Substitutions
- Buttermilk with milk and vinegar or lemon juice
- Use 3/4 cup milk plus 2 teaspoons white vinegar or lemon juice, let it sit for 5 minutes, then use as buttermilk. The acid gives the same tender crumb and light tang, so the poppers stay moist and flavorful.
- Honey with pure maple syrup
- Swap the honey for an equal amount of pure maple syrup in both the batter and glaze. The poppers will taste a little more maple-forward and cozy, but you still get a beautiful golden color and glossy finish.
- All-purpose flour with gluten-free 1:1 flour blend
- Replace the all-purpose flour with a cup-for-cup gluten-free baking blend. The texture will be slightly more delicate, but the poppers will still hold together nicely and keep that classic cornbread feel.
Tips
- Measure the dry ingredients lightly
- Spoon the flour and cornmeal into your measuring cups and level with a knife instead of scooping from the bag, which packs in extra and makes the poppers dry.
- Use room-temperature ingredients
- Let the egg and buttermilk sit out for about 20 minutes so they blend smoothly with the melted butter and create a more even crumb.
- Do not overmix the batter
- Once the dry ingredients disappear, stop stirring, because extra mixing develops gluten and leads to tough, dense poppers instead of soft ones.
- Preheat the pan for crisp edges
- For extra crisp bottoms, slide the greased mini muffin tin into the hot oven for 3 minutes, then quickly fill it with batter and bake right away.
- Serve fresh but plan for reheating
- These taste best warm, but you can reheat cooled poppers in a 300°F oven for about 5 minutes to refresh the texture and revive the honey aroma.
Nutrition Facts *
| Energy | 320 | kcal |
|---|---|---|
| Protein | 5 | g |
| Total Fat | 16 | g |
| Carbohydrates | 40 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my cornbread poppers turn out dry or crumbly?
- They likely baked a little too long or had too much flour. Check them at the 10-minute mark and pull them as soon as a toothpick comes out clean. Next time, lightly spoon and level the flour and cornmeal, and do not pack them into the measuring cups.
- Can I make these without a mini muffin tin?
- Yes, you can use a regular muffin tin, but you will get fewer, larger portions. Fill each cup about three-quarters full and bake at 400°F for 14 to 17 minutes, checking early until the tops are golden and a toothpick comes out clean.
- How do I keep the poppers from sticking to the pan?
- Grease every cup well and also the top surface of the pan so the edges release cleanly. A nonstick or silicone mini muffin pan helps, and letting the poppers rest for 3 minutes before loosening them prevents tearing.
- Can I make these ahead of time or freeze them?
- You can bake the poppers, cool them completely, and freeze them in a zip-top bag for up to two months. Reheat from thawed in a 300°F oven until warm, then brush with a little fresh honey butter glaze just before serving for that freshly-baked feel.
Serving Suggestions
These honey-glazed cornbread poppers bring familiar cornbread comfort to the table in a fun, bite-size party format.
Pair them with a big pot of chili, pulled pork, or smoky grilled veggies, or stir in jalapeño and sharp cheddar for a sweet-spicy, cheesy version.
More pairings:
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