Cornbread Poppers (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 cup cornmeal
02 -
1 cup all-purpose flour
03 -
¼ cup granulated sugar
04 -
1 tablespoon baking powder
05 -
½ teaspoon salt
→ Wet Ingredients
06 -
1 cup buttermilk
07 -
2 large eggs
08 -
¼ cup unsalted butter, melted
→ Mix-ins
09 -
1 cup sweet corn kernels (fresh or frozen)
10 -
½ cup shredded cheddar cheese
→ Honey Butter Topping
11 -
¼ cup honey
12 -
¼ cup unsalted butter, softened
13 -
Fresh chives or parsley for garnish (optional)
# Instructions:
01 -
Preheat your oven to 400°F (200°C). Grease a mini muffin tin or use silicone molds for easy removal.
02 -
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
03 -
In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
04 -
Gradually pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
05 -
Carefully fold in the sweet corn kernels and shredded cheddar cheese, ensuring even distribution.
06 -
Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full.
07 -
Place the muffin tin in the oven and bake for 12-15 minutes or until golden brown and a toothpick inserted in the center comes out clean.
08 -
While the poppers bake, mix the softened butter and honey in a small bowl until smooth and creamy.
09 -
Let the poppers cool slightly before removing them from the muffin tin. Drizzle with honey butter and garnish with fresh chives or parsley. Enjoy warm!
# Notes:
01 -
For a different twist, try using pepper jack cheese for a bit of heat.
02 -
If using frozen corn, thaw and pat dry before adding to the batter.
03 -
To make them extra crispy, place the muffin tin under the broiler for 1-2 minutes after baking.