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A close-up shot of a pastry brush generously coating warm Sweet Cornbread Poppers with the honey butter glaze. The golden glaze drips slightly, enhancing their shine and adding a rich buttery sweetness to the poppers.

Southern-Style Honey Butter Cornbread Poppers Recipe

These Southern-Style Honey Butter Cornbread Poppers are crispy, fluffy, and perfectly sweet with a luscious honey butter glaze. Bite-sized, easy to make, and utterly addictive—Southern comfort in every bite!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish, Snack
Cuisine southern
Servings 13
Calories 120 kcal

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups & spoons
  • Muffin tin or mini muffin pan
  • Baking spray or liners
  • Small saucepan (for the honey butter glaze)

Ingredients
  

  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated white sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup milk 2%, whole, or buttermilk
  • 1/4 cup butter melted
  • 2 tbsp. honey extra for drizzling
  • 1 large egg
  • 1/2 cup sweet corn kernels drained

Honey Butter Glaze:

  • 1/2 cup butter melted
  • 4 tbsp. honey

Instructions
 

  • Preheat oven to 375°F (190°C) and grease a mini muffin tin.
  • In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
    A close-up view of a glass mixing bowl placed on a white marble cooktop, filled with yellow cornmeal, all-purpose flour, sugar, baking powder, and salt. A metal whisk rests inside the bowl, ready to mix the dry ingredients evenly for the Sweet Cornbread Poppers.
  • Add wet ingredients (milk, melted butter, honey, and egg) and mix until just combined. Fold in sweet corn.
    A close-up view of the same glass mixing bowl now containing milk, melted butter, honey, and a cracked egg added to the dry ingredients. A wooden spoon stirs the mixture gently until just combined, forming a smooth, golden batter.
  • Scoop batter into the mini muffin tin, filling each cup about ¾ full.
    A close-up view of a mini muffin tin sitting on the white marble cooktop, with each cup being filled ¾ full with the sweet cornbread batter using a small cookie scoop. The batter spreads evenly inside the wells, ready to be baked into golden poppers.
  • Bake for 12-15 minutes or until golden brown and a toothpick comes out clean.
    A close-up shot of freshly baked golden-brown Sweet Cornbread Poppers still in the mini muffin tin on the white marble cooktop. A toothpick inserted into one of the poppers comes out clean, confirming they are perfectly baked.
  • Prepare honey butter glaze by melting butter and stirring in honey.
    A close-up shot of a small glass bowl placed on the white marble cooktop, where melted butter and golden honey are being whisked together. The mixture has a thick, glossy texture, forming a smooth honey butter glaze.
  • Brush warm poppers generously with the honey butter glaze.
    A close-up shot of a pastry brush generously coating warm Sweet Cornbread Poppers with the honey butter glaze. The golden glaze drips slightly, enhancing their shine and adding a rich buttery sweetness to the poppers.
  • Serve warm and enjoy with Cajun Chicken Sausage Gumbo or Southern Green Beans!