Ingredients
Equipment
Method
- Step 1: Get Ready. Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin or line with mini muffin liners.
- Step 2: Dry Mix Magic. In a large mixing bowl, combine cornmeal, all-purpose flour, baking powder, salt, and granulated sugar. Whisk until well combined.
- Step 3: Wet Ingredients Whisk. In a separate bowl, whisk together buttermilk, eggs, and the ½ cup of melted unsalted butter until happily combined.
- Step 4: Combine with Care. Gently pour the wet ingredients into the dry ingredients. Mix until just combined; a few lumps are okay. Do not overmix.
- Step 5: Sweet Corn Swirl. Fold in the sweet corn kernels and 2 tablespoons of honey into the batter.
- Step 6: Fill 'Em Up. Spoon the batter into your prepared mini muffin tins, filling each cup about ¾ full.
- Step 7: Bake to Golden Perfection. Bake for 12-15 minutes, or until the tops are golden brown and a toothpick inserted into the center of a popper comes out clean.
- Step 8: Honey Butter Bliss. While the poppers are baking, prepare the honey butter: In a small bowl, combine the remaining 1 tablespoon of honey with a portion of your additional softened unsalted butter. Whip until creamy and spreadable.
- Step 9: The Grand Finale. Once baked, remove the poppers from the oven. While still warm, brush the tops with a little more melted unsalted butter. Sprinkle with sea salt. Let them cool for a few minutes in the tin before carefully removing. Serve warm, either as is or with the honey butter on the side for dipping. Garnish with a tiny sprig of fresh thyme or chives if desired.
Notes
Substitutions & Additions: If you don't have buttermilk, make your own by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with regular milk until you reach 1 cup. Let it sit for 5 minutes until it curdles slightly. For a spicy kick, fold in 1-2 tablespoons of finely diced pickled jalapeños or a pinch of cayenne pepper with the corn. For cheesy goodness, add ½ cup of shredded cheddar cheese or a blend of Mexican cheeses to the batter. Cooked and crumbled bacon bits would also be a fantastic addition. For an herbaceous touch, try finely chopped fresh rosemary, sage, or cilantro (1-2 tbsp) folded into the batter. If out of honey, pure maple syrup makes a wonderful substitute for the honey butter topping.
Tips for Success: Do not overmix the batter; mix until just combined to prevent tough poppers. Use room temperature eggs and buttermilk for smoother incorporation. If using frozen corn, thaw and drain it well before adding to the batter. Always use the toothpick test to confirm doneness as oven temperatures vary. This recipe is designed for mini muffin tins; if using a standard muffin tin, the baking time will be longer (around 18-22 minutes).
Storage & Reheating: Store cooled cornbread poppers in an airtight container at room temperature for up to 2 days. The honey butter can be stored separately in the fridge. For longer storage, keep them in an airtight container in the refrigerator for up to 5 days. These poppers freeze beautifully; once completely cooled, freeze them in a single layer until solid, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature or reheat directly from frozen by popping them in a toaster oven or regular oven at 300°F (150°C) for a few minutes until heated through.
FAQs: Yellow cornmeal can be used instead of white for a more traditional golden color and robust corn flavor. Dry cornbread is usually a result of overmixing the batter or overbaking. Fresh herbs like chives or thyme can be added to the batter (1-2 tbsp, finely chopped). This recipe strikes a wonderful balance between sweet and savory, making it versatile as a side dish, snack, or light breakfast.