Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter (melted)
- 1 cup sweet corn kernels
- 1/2 cup shredded cheddar cheese
- For topping: honey and softened unsalted butter
Instructions
- Preheat your oven to 400°F (200°C) and grease a mini muffin tin.
- Whisk together cornmeal, flour, sugar, baking powder, and salt until combined.
- Mix buttermilk, eggs, and melted butter in another bowl until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just mixed.
- Fold in sweet corn kernels and shredded cheddar cheese.
- Spoon the batter into the mini muffin tin, filling each cup about two-thirds full.
- Bake for 12-15 minutes or until golden brown; a toothpick should come out clean.
- Prepare honey butter by mixing softened butter with honey until creamy.
- Allow poppers to cool slightly before drizzling with honey butter.
Notes
Best served warm, these poppers can be enjoyed with a drizzle of honey butter or served with honey on the side. Customize with add-ins like jalapeños or bacon for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 popper
- Calories: 120
- Sugar: 6g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: cornbread, honey butter, Southern, snacks, mini poppers, cheddar