Go Back
Print Recipe

Honey Butter Cornbread Poppers

These golden Honey Butter Cornbread Poppers are bite-sized, fluffy mini muffins packed with sweet corn, bell pepper, and cheddar cheese, then drizzled with creamy honey butter for a perfect sweet-savory balance.
Calories:
Author: Sandra Myers

Ingredients

Dry Ingredients:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt

Wet Ingredients:

  • 1 cup buttermilk
  • 2 large eggs
  • ¼ cup melted unsalted butter

Add-Ins:

  • 1 cup sweet corn kernels fresh or frozen
  • ½ cup diced red bell pepper
  • ½ cup shredded cheddar cheese sharp or mild

For Honey Butter:

  • ¼ cup honey
  • ¼ cup unsalted butter softened

Garnish:

  • Fresh parsley or cilantro

Instructions

  • Preheat the oven to 400°F (200°C) and lightly grease a mini muffin tin.
  • In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
  • In another bowl, mix buttermilk, eggs, and melted butter until smooth, then combine with the dry mixture just until blended. Fold in sweet corn, red bell pepper, and cheddar cheese.
  • Spoon the batter into muffin cups, filling each about two-thirds full, and bake for 15–18 minutes or until golden and set. Meanwhile, mix softened butter and honey until creamy.
  • Let the poppers cool slightly, drizzle with honey butter, and garnish with fresh herbs before serving warm.