It all started last summer at our annual family BBQ. My Aunt Carol, bless her heart, always tries to bring something new, and this time it was these adorable little balls of deliciousness. I took one bite and knew I had to get the recipe. They were southern-style honey butter cornbread poppers, and they were gone in minutes! Everyone, from the kids to my super picky Uncle Joe, was raving about them. I’ve since adapted the recipe to make it my own, and it’s become a staple in our house.
What I love most about these southern-style honey butter cornbread poppers is how easy they are to make. Even on a chaotic weeknight, I can whip up a batch in under 30 minutes. And the taste? Oh my goodness, the taste! Imagine biting into a warm, slightly sweet cornbread ball, with a hint of honey and the richness of butter. It’s pure comfort food. My kids practically inhale them, and I often find myself sneaking a few straight from the oven.
I know some folks are intimidated by baking, but trust me, these southern-style honey butter cornbread poppers are foolproof. I’ve messed up plenty of recipes in my day (burnt cookies, anyone?), but this one is almost impossible to screw up. Plus, it’s a fantastic way to get the kids involved in the kitchen. They love helping me roll the dough into little balls, and it’s a great way to teach them basic cooking skills. My youngest even calls these southern-style honey butter cornbread poppers “happy balls” because they make him so happy!
One thing I struggled with initially was getting the texture just right. I wanted them to be soft and fluffy on the inside, with a slightly crispy exterior. After a few tries, I discovered the secret: don’t overmix the batter! Overmixing develops the gluten in the flour, which can make the cornbread tough. Another key is to use a good quality cornmeal. The finer the grind, the smoother the texture of your southern-style honey butter cornbread poppers will be. I usually buy mine from the local farmer’s market, but you can find good quality cornmeal in most grocery stores.
Honestly, these southern-style honey butter cornbread poppers are so versatile. They’re perfect as a side dish with chili or soup, a great addition to a potluck, or even just a fun snack for movie night. My husband loves to take them to work for lunch, and they always disappear quickly. I’ve found that even the pickiest eaters enjoy these little gems. I recently made these southern-style honey butter cornbread poppers for a bake sale at my daughter’s school, and they were the first thing to sell out!
If you’re looking for a crowd-pleasing recipe that’s easy to make and tastes amazing, look no further. These southern-style honey butter cornbread poppers are a guaranteed hit. Trust me, your family is going to love them as much as mine does! I can’t wait for you to try this recipe – it’s become such a staple in our house! Check out my honey butter cornbread popper recipe for another delicious version. And with that encouragement, let’s dive into the ingredients!
Ingredients
Alright, let’s gather everything we need to make these delicious southern-style honey butter cornbread poppers. I’ll share some of my little secrets along the way, things I’ve picked up over the years to make them even better.
Here’s what you’ll need:
- 1 cup all-purpose flour: I usually use unbleached all-purpose flour, but regular works just fine. Sometimes I substitute a quarter cup of whole wheat flour for added nuttiness.
- 1 cup yellow cornmeal: As I mentioned before, the grind of the cornmeal makes a difference. A finer grind will give you a smoother texture.
- 1/4 cup granulated sugar: You can adjust this to your liking. If you prefer a less sweet cornbread, reduce it to 2 tablespoons.
- 1 tablespoon baking powder: This is what makes the poppers light and fluffy. Make sure it’s fresh!
- 1/2 teaspoon baking soda: Helps with browning and adds a bit of tang.
- 1/2 teaspoon salt: Balances the sweetness and enhances the other flavors.
- 1 cup buttermilk: This is key for a moist and tender cornbread. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for 5 minutes before using.
- 1/4 cup unsalted butter, melted: I always use unsalted butter so I can control the amount of salt in the recipe.
- 1/4 cup honey: Adds sweetness and a lovely floral flavor. I prefer using local honey when I can.
- 1 large egg: Binds everything together.
- 2 tablespoons honey butter, melted: Okay, this is the magic ingredient. I make my own honey butter by whisking together equal parts softened butter and honey. It adds so much flavor and richness to these southern-style honey butter cornbread poppers. For another take on this, check out my wild honey butter mochi.
Optional Add-Ins:
- Shredded cheddar cheese
- Diced jalapeños (for a little kick)
- Cooked bacon crumbles
- Fresh herbs, such as chives or thyme
For me, selecting the right ingredients and the quality always elevates the flavor and final result. I’ve learned over the years, that the better the ingredients the more delicious the resulting southern-style honey butter cornbread poppers are. I usually buy my butter in bulk and freeze it, so I always have some on hand. It’s a great way to save money, especially if you bake a lot. If you want to save some money, consider buying the cornmeal in bulk too! Just be sure to store it in an airtight container in a cool, dry place. This will help prevent it from going rancid.
For those with dietary restrictions, you can easily adapt this recipe. To make these southern-style honey butter cornbread poppers gluten-free, simply substitute the all-purpose flour with a gluten-free blend. You can also use dairy-free butter and milk alternatives if needed. As for the honey, make sure to check it with your dietary needs. If you have all your ingredients ready to go, let’s move on to the instructions!
Step-by-Step Instructions
Alright, let’s get down to business and make these southern-style honey butter cornbread poppers. Don’t worry if you’re a beginner baker – I’ll walk you through every step. Remember, the goal is to have fun and enjoy the process!
- Preheat your oven to 375°F (190°C). Grease a mini muffin tin or line it with paper liners. I find that greasing the tin really well helps the poppers release easily.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Make sure to get rid of any lumps! This ensures that the dry ingredients are evenly distributed.
- In a separate bowl, whisk together the buttermilk, melted butter, honey, and egg. Whisk until everything is well combined. This is where the magic starts to happen.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix! Overmixing will develop the gluten in the flour, which can make the cornbread tough. It’s okay if there are a few lumps – they’ll disappear during baking.
- Gently stir in the melted honey butter. This adds extra flavor and richness to the southern-style honey butter cornbread poppers. This is where you can also add any optional ingredients, like shredded cheese, diced jalapeños, or cooked bacon crumbles.
- Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full. I use a small cookie scoop to make sure each popper is the same size. This helps them bake evenly.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them! Ovens vary, so they may need a little more or less time. You’ll know they’re ready when they’re golden brown and spring back when you touch them lightly.
- Let the poppers cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from sticking to the tin. I usually run a thin knife around the edges of each popper to loosen them.
- Serve warm with extra honey butter, if desired. Trust me, you’ll want extra honey butter!
Remember, baking is a science, so it’s important to follow the measurements as closely as possible. However, don’t be afraid to experiment and adjust the recipe to your liking. That’s how I’ve been able to develop these amazing southern-style honey butter cornbread poppers!
A little tip I learned the hard way: Don’t open the oven door too often while the cornbread is baking. This can cause the temperature to fluctuate and make the cornbread collapse. And you don’t want flat southern-style honey butter cornbread poppers!
Also, be sure to use a good quality mini muffin tin. A cheap tin can cause the cornbread to stick and burn. I invested in a good quality tin a few years ago, and it’s made a world of difference. These southern-style honey butter cornbread poppers can be a labor of love, but are a worthwhile treat!
And here’s a trick my grandmother taught me: If you want the poppers to have a slightly crispy crust, brush them with melted butter before baking. It adds a little extra fat, but it’s so worth it! Make sure to get into the small corners with the butter, as this will help them crisp.
Once the southern-style honey butter cornbread poppers are out of the oven, let them cool slightly before serving. Serve them with honey butter, or anything else that suits your tastes! The USDA’s FoodData Central offers more insight on nutritional values. Now that you know how to make them, let’s talk about serving ideas!
Serving Ideas
Okay, so you’ve got a batch of these amazing southern-style honey butter cornbread poppers fresh out of the oven. Now what? Well, the possibilities are endless! I’m going to share some of my family’s favorite ways to enjoy them.
First and foremost, these poppers are fantastic as a side dish. They pair perfectly with chili, soup, or any kind of stew. We love them with our favorite chicken chili recipe. The sweetness of the cornbread complements the spiciness of the chili perfectly. They also go great with barbeque. The delicious southern-style honey butter cornbread poppers just elevates any family meal.
Another great way to serve them is as an appetizer. They’re perfect for parties or gatherings. Just arrange them on a platter with a bowl of honey butter for dipping. Your guests will devour them! I’ve even seen people use them as a base for mini sliders. Just slice them in half and fill them with pulled pork or brisket. YUM!
Of course, you can always just eat them as a snack. My kids love to grab a few after school. They’re also great for road trips. They’re easy to eat on the go and they don’t make a mess. I always pack a container of these southern-style honey butter cornbread poppers when we go on long car rides. They are always a crowd-pleaser!
If you’re feeling fancy, you can serve them with a dollop of whipped cream and some fresh berries. It’s a surprisingly delicious combination. The sweetness of the berries and whipped cream balances the richness of the cornbread perfectly. This is a great option for dessert or brunch.
Leftover southern-style honey butter cornbread poppers? No problem! They’re just as good the next day. You can reheat them in the microwave, oven, or even a toaster oven. Just be careful not to overcook them, or they’ll dry out.
Here’s a tip: If you’re serving them at a party, keep them warm in a slow cooker. Just line the slow cooker with paper towels to absorb any moisture. This will keep the southern-style honey butter cornbread poppers warm and prevent them from getting soggy.
I also like to serve them with a variety of dipping sauces. Honey butter is a classic, but you can also try them with maple syrup, jam, or even a savory dipping sauce like ranch dressing. My husband loves them with a spicy chipotle mayo.
These southern-style honey butter cornbread poppers are so good that they can be enjoyed year round for any occasion. Be sure to enjoy them in all kinds of unique ways and let me know how they work out!
Now, let’s get to the questions I get asked the most about this recipe.
FAQs
Alright, let’s tackle some frequently asked questions about these southern-style honey butter cornbread poppers. I’ve gathered the most common questions I get from friends and family, so hopefully, this will clear up any confusion you might have.
- Can I make these ahead of time? Absolutely! You can bake the poppers ahead of time and store them in an airtight container at room temperature for up to 2 days. Reheat them in the microwave or oven before serving.
- Can I freeze these? Yes, you can freeze these southern-style honey butter cornbread poppers for up to 2 months. Let them cool completely before freezing. Thaw them in the refrigerator overnight and reheat in the microwave or oven.
- Can I use a different type of flour? Yes, you can substitute the all-purpose flour with a gluten-free blend or whole wheat flour. Just keep in mind that the texture may be slightly different.
- Can I use a different type of milk? Yes, you can substitute the buttermilk with regular milk or a dairy-free alternative like almond milk or soy milk. However, buttermilk gives the cornbread a slightly tangy flavor, so keep that in mind.
- Can I add cheese to the batter? Absolutely! Shredded cheddar cheese is a great addition. You can also add other types of cheese, like Monterey Jack or pepper jack.
- Can I make these in a regular muffin tin? Yes, you can make these in a regular muffin tin, but you’ll need to adjust the baking time. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- My cornbread is dry. What did I do wrong? Overbaking is the most common cause of dry cornbread. Make sure to check the cornbread frequently while it’s baking and remove it from the oven as soon as a toothpick inserted into the center comes out clean.
- My cornbread is sticking to the tin. What can I do? Make sure to grease the tin really well before adding the batter. You can also use paper liners. If the cornbread is still sticking, run a thin knife around the edges of each muffin to loosen them.
- Can I use self-rising cornmeal? I don’t recommend it. Self-rising cornmeal already has salt and baking powder in it, and it can be hard to get the recipe to come out right.
I hope these FAQs have been helpful! If you have any other questions, feel free to ask in the comments below. I’m always happy to help. As they say, the National Cornbread Festival – South Pittsburg, TN has some incredible info on this food! I’ve also found it’s easier to meal prep these southern-style honey butter cornbread poppers ahead of time and have all the ingredients already separated and prepared. Then, it’s so much easier to put everything together. Now, let’s wrap things up with a conclusion.
Conclusion
Well, there you have it – my family’s recipe for southern-style honey butter cornbread poppers. I hope you’ve enjoyed this journey into my kitchen and feel inspired to try this recipe for yourself. It’s more than just a recipe to me, it’s a slice of home, filled with memories of family gatherings and happy moments.
These southern-style honey butter cornbread poppers are truly special to my family.Here are a few final tips to ensure your success:
- Don’t overmix the batter! This is the most important tip for a tender cornbread.
- Use fresh ingredients! Fresh ingredients will always result in a better flavor.
- Adjust the sweetness to your liking! If you prefer a less sweet cornbread, reduce the amount of sugar.
My son loves them with extra cheese, while my daughter prefers them plain. My husband enjoys them with a dollop of sour cream and some salsa.
Don’t be intimidated – if I can make this on a busy Tuesday night, you absolutely can too! I’d love to hear how these southern-style honey butter cornbread poppers turn out!
PrintSouthern-Style Honey Butter Cornbread Poppers: A Family Favorite
These cornbread poppers are a fun and delicious twist on classic Southern cornbread. They’re perfect as a side dish, appetizer, or snack!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 poppers 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1 egg, lightly beaten
Instructions
- Preheat oven to 400°F (200°C). Grease a mini muffin tin.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine buttermilk, oil, and egg.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fill each mini muffin cup about 2/3 full.
- Bake for 12-15 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool slightly before serving.
Notes
For extra flavor, add 1/2 cup of shredded cheddar cheese or diced jalapenos to the batter.
Nutrition
- Serving Size: 2 poppers
- Calories: 100
- Sugar: 5g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cornbread, poppers, southern, baking