Description
These Southern-style honey butter cornbread poppers are a delightful twist on classic cornbread, perfect for snacking or as a side dish. Crispy on the outside, tender on the inside, and drizzled with a sweet honey butter glaze, these poppers are sure to please any crowd.
Ingredients
Scale
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 unsalted butter (melted)
- 1/4 cup honey
- 1 cup corn kernels (fresh, canned, or frozen)
- Oil for frying (vegetable or canola)
For the honey butter glaze:
- 1/4 cup unsalted butter
- 3 tablespoons honey
- Pinch of salt
Instructions
- Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, melted butter, and honey until smooth. Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the corn kernels.
- Deep-Frying: Heat 2 inches of oil in a deep skillet or Dutch oven to 350°F. Drop tablespoonfuls of batter into the hot oil, frying in batches for 2–3 minutes per side until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
- Honey Butter Glaze: For the glaze, melt the butter with honey and a pinch of salt in a small saucepan. Drizzle the warm honey butter over the poppers or toss them gently to coat. Serve warm.
Notes
- For a spicy kick, add 1–2 minced jalapeños to the batter.
- These poppers taste best fresh but can be kept warm in a 200°F oven until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Side Dish
- Method: Deep-Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 2 poppers
- Calories: 160
- Sugar: 7 g
- Sodium: 170 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
