Go Back

Honey Butter Cornbread Poppers

Honey butter cornbread poppers are tiny golden cornbread muffins baked in a mini muffin tin and finished with a smooth honey butter drizzle. Expect a tender, sweet cornbread bite that’s gleaming and steaming right out of the oven.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 servings
Course: Breakfast, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

cornbread batter
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 0.333 cup sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1 cup buttermilk
  • 2 large eggs
  • 0.333 cup butter, melted
honey butter
  • 4 tbsp butter, softened
  • 2 tbsp honey
  • 0.25 tsp salt

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep and bake
  1. Preheat oven to 400°F and grease a 24-cup mini muffin tin so the poppers release easily.
  2. Whisk yellow cornmeal, all-purpose flour, sugar, baking powder, and salt together until evenly combined.
  3. Whisk buttermilk, large eggs, and butter, melted together, then stir into dry ingredients just until combined.
  4. Fill mini muffin cups about 3/4 full with batter for evenly domed, bite-sized cornbread.
  5. Bake for 12–15 minutes at 400°F until golden and a toothpick comes out clean.
Finish with honey butter
  1. Beat butter, softened, honey, and salt until smooth.
  2. Brush honey butter generously over the warm poppers immediately out of the oven, letting it pool on top while they steam.

Notes

Serve warm for the best tender crumb and glossy honey butter. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm in a 350°F oven for 3–5 minutes. Freezing is yes—freeze cooled poppers for up to 2 months and reheat from thawed or directly from frozen. For a lower-sugar option, reduce the sugar in the cornbread by half and use a honey substitute that measures 1:1 for baking.