Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup melted butter
- 1/4 cup honey, plus extra for drizzling
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Grease a mini muffin tin well.
- Step 2: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- Step 3: In a separate bowl, combine the milk, melted butter, and 1/4 cup honey.
- Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Step 5: Fill each mini muffin cup about 2/3 full with the batter.
- Step 6: Bake for 12-15 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Drizzle with additional honey while warm.
Notes
- Store leftover poppers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Reheat the cornbread poppers gently in a low oven or microwave to prevent them from drying out.
- Serve these delightful poppers as a sweet and savory side with chili, pulled pork, or even a hearty salad.
- For an extra burst of flavor, try using brown butter instead of melted butter in the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American