Southern-Style Honey Butter Cornbread Poppers
Delicious mini cornbread muffins with a sweet honey butter glaze.
Equipment
- Mini muffin pan Sprayed with cooking spray for easy removal.
Ingredients
Main Ingredients
- 0.5 cup granulated sugar
- 0.5 teaspoon kosher salt
- 0.67 cup cornmeal
- 0.33 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 3 whole eggs, beaten
- 0.75 cup creamed corn
- 0.5 cup butter, melted
Honey Butter Glaze
- 0.5 cup butter, melted
- 0.25 cup honey
- 1 pinch salt optional if using unsalted butter
Instructions
- Preheat your oven to 375°F (190°C) and prepare a mini muffin pan by spraying it with cooking spray.
- In a large bowl, whisk together the granulated sugar, kosher salt, cornmeal, all-purpose flour, and baking powder. Set this mixture aside.
- In another bowl, mix the beaten eggs, creamed corn, and melted butter until well combined. Pour this mixture over the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay!
- Using a small ice cream scoop, fill each mini muffin cup about halfway with the batter.
- Bake in the preheated oven for 16 to 18 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
- While the muffins are baking, prepare the honey butter glaze by mixing the melted butter and honey together in a small bowl. If you used unsalted butter, add a pinch of salt for flavor.
- Once the muffins are done, remove them from the pan and place them on a wire rack. Brush the warm muffins generously with the honey butter glaze.
Notes
For an extra touch, sprinkle fresh chives on top of the muffins before serving. These muffins are delightful served warm and can be enjoyed as a snack or a side dish!