Cornbread poppers are a delightful twist on classic cornbread. These bite-sized treats are full of flavor with the addition of sweet corn, red bell pepper, and cheddar cheese. Drizzled with honey butter and garnished with fresh herbs, they’re the perfect snack or side dish for any occasion.
Why You’ll Love This Recipe
These cornbread poppers are easy to make, incredibly flavorful, and versatile. The combination of sweet corn, red bell pepper, and cheddar cheese adds a burst of color and taste, while the honey butter gives them an irresistible touch of sweetness. Whether served alongside chili, barbecue dishes, or simply on their own, they’re sure to be a hit. Plus, they’re great for making ahead and reheating, making them ideal for busy days or gatherings.
Ingredients
Dry Ingredients
1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
Wet Ingredients
1 cup buttermilk
2 large eggs
1/4 cup melted unsalted butter
Add-Ins
1 cup sweet corn kernels (fresh or frozen)
1/2 cup diced red bell pepper
1/2 cup shredded cheddar cheese (sharp or mild)
For Honey Butter
1/4 cup honey (for drizzling)
1/4 cup unsalted butter, softened
Garnish
Fresh parsley or cilantro
Necessary Tools
Mini muffin tin or popper pan
Mixing bowls
Whisk and spatula
Cooling rack
Toothpick (for testing doneness)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat & Prepare
Preheat your oven to 400°F (200°C). Lightly grease a mini muffin tin or popper pan to ensure easy release. - Mix Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. - Combine Wet Ingredients
In another bowl, beat the buttermilk, eggs, and melted butter until well combined. - Blend Wet & Dry Mixtures
Gradually pour the wet mixture into the dry ingredients. Stir gently until just combined—overmixing can make the poppers dense. - Fold in Add-Ins
Gently fold in the sweet corn, diced red bell pepper, and shredded cheddar cheese. These add color, texture, and flavor! - Fill & Bake
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake for 15–18 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. - Make Honey Butter
While the poppers bake, mix the softened butter and honey until smooth and creamy. Set aside for serving. - Cool & Serve
Let the poppers cool slightly before removing them from the tin. Serve warm, drizzled with honey butter and garnished with fresh parsley or cilantro.
Servings and Timing
Servings: This recipe makes about 18-24 mini cornbread poppers, depending on the size of your muffin tin.
Prep Time: 10 minutes
Cook Time: 15-18 minutes
Total Time: 25-30 minutes
Variations
- Cheese Options: Swap the cheddar for other cheeses like pepper jack or gouda to add a different flavor.
- Add-ins: Feel free to add diced jalapeños for a spicy kick or cooked bacon for a savory twist.
- Corn: For extra sweetness and texture, use fresh corn kernels instead of frozen.
- Gluten-Free: Use a gluten-free flour blend to make this recipe gluten-free.
Storage/Reheating
Storage: Store leftover poppers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze for up to 2 months in a freezer-safe bag. Thaw and reheat as needed.
Reheating: Warm in the oven at 300°F for 5–7 minutes to restore their just-baked taste.
FAQs
1. Can I use regular cornmeal instead of fine cornmeal?
Yes, regular cornmeal will work, but the texture may be slightly different, as fine cornmeal tends to give a smoother result.
2. Can I make this recipe in a regular muffin tin?
Yes, you can. Just be sure to adjust the baking time, as regular muffin tins will require a bit more time to bake through. Start checking at 18 minutes.
3. Can I substitute milk for buttermilk?
Buttermilk provides a tangy flavor and helps tenderize the poppers. If you don’t have buttermilk, you can use milk and add a teaspoon of vinegar or lemon juice to mimic the acidity.
4. How can I make this recipe spicier?
Add diced jalapeños or a pinch of cayenne pepper to the batter for a spicy kick.
5. Can I use frozen corn instead of fresh?
Yes, frozen corn works perfectly fine. Just make sure to thaw and drain it before adding it to the batter.
6. Can I freeze these cornbread poppers?
Yes, cornbread poppers freeze well. Store them in a freezer-safe bag or airtight container, and reheat in the oven for the best results.
7. How long do these cornbread poppers stay fresh?
These poppers stay fresh for up to 3 days in the refrigerator and can be frozen for up to 2 months.
8. Can I make these cornbread poppers ahead of time?
Yes, you can bake the poppers ahead of time. Store them in the fridge and reheat in the oven before serving.
9. Can I use different types of cheese?
Absolutely! You can experiment with different cheeses like pepper jack for a spicy version or gouda for a smoky flavor.
10. Can I make these without the honey butter?
Yes, the poppers are delicious on their own, but the honey butter adds a lovely touch of sweetness. You can skip it if you prefer a savory option.
Conclusion
Cornbread poppers with honey butter are the perfect bite-sized treat for any occasion. With their sweet and savory combination of corn, cheese, and red bell peppers, they’re sure to be a crowd-pleaser. Whether served alongside chili or on their own, these poppers are quick to make, easy to store, and even easier to enjoy!
Print
Cornbread Poppers with Honey Butter
- Total Time: 25-30 minutes
- Yield: 18-24 mini cornbread poppers
Description
Cornbread Poppers are a bite-sized twist on classic cornbread, featuring sweet corn, red bell pepper, and cheddar cheese. Drizzled with honey butter and garnished with fresh herbs, these delicious snacks are perfect for any occasion, from family gatherings to bake sales.
Ingredients
Dry Ingredients:
1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
Wet Ingredients:
1 cup buttermilk
2 large eggs
1/4 cup melted unsalted butter
Add-ins:
1 cup sweet corn kernels (fresh or frozen)
1/2 cup diced red bell pepper
1/2 cup shredded cheddar cheese (sharp or mild)
For Honey Butter:
1/4 cup honey (for drizzling)
1/4 cup unsalted butter, softened
Garnish:
Fresh parsley or cilantro
Instructions
Preheat & Prepare: Preheat the oven to 400°F (200°C). Grease a mini muffin tin or popper pan to ensure easy release.
Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
Combine Wet Ingredients: In a separate bowl, beat together buttermilk, eggs, and melted butter until combined.
Blend Wet & Dry Mixtures: Gradually combine the wet ingredients with the dry ingredients, stirring until just mixed. Do not overmix.
Fold in Add-ins: Gently fold in sweet corn, diced red bell pepper, and cheddar cheese for added texture and flavor.
Fill & Bake: Spoon the batter into the muffin tin, filling each cup about 2/3 full. Bake for 15–18 minutes, or until golden brown on top and a toothpick comes out clean.
Make Honey Butter: Mix the softened butter and honey until smooth and creamy. Set aside.
Cool & Serve: Let the poppers cool slightly before removing from the tin. Serve warm, drizzled with honey butter and garnished with fresh parsley or cilantro.
Notes
Cheese Options: Substitute cheddar with other cheeses like pepper jack or gouda for a different flavor.
Add-ins: Spice it up with diced jalapeños or savory cooked bacon for a twist.
Gluten-Free: Swap regular flour with a gluten-free flour blend to make this recipe gluten-free.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
