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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
Servings: 13
Course: Side Dish, Snack
Cuisine: southern
Calories: 120
Ingredients Equipment Method

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

Equipment

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

Method
 

  1. Preheat oven to 375°F (190°C) and grease a mini muffin tin.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve warm and enjoy with Cajun Chicken Sausage Gumbo or Southern Green Beans!