These Honey Butter Cornbread Poppers are bite-sized, golden, and packed with that classic sweet-and-savory flavor I love in cornbread. Soft on the inside with a light crunch on the outside, they’re brushed with rich melted butter and a touch of honey for a sweet finish. Perfect as a side, snack, or appetizer, they’re easy to make and even easier to enjoy.

Honey Butter Cornbread Poppers

Why You’ll Love This Recipe

Sweet and Savory Harmony
I get the best of both worlds with the balance of rich butter and golden honey in every bite.
Perfect for Any Occasion
Whether it’s a weekday dinner, a potluck, or a party snack, these poppers fit right in.
Quick to Make
I can whip these up in under 30 minutes, which is perfect when I’m short on time but want something homemade.
Kid-Friendly and Fun
These mini poppers are ideal for little hands and picky eaters, making them a family favorite.
Customizable
I can tweak the mix with cheese, jalapeños, or herbs to match my mood or the meal I’m serving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons granulated sugar
1 cup buttermilk
1/4 cup honey
1/4 cup unsalted butter, melted (plus more for brushing)
1 large egg
Optional: chopped herbs or sea salt for garnish

Directions

I preheat my oven to 400°F (200°C) and lightly grease a mini muffin pan.
In a mixing bowl, I whisk together the cornmeal, flour, baking powder, salt, and sugar.
In a separate bowl, I mix the buttermilk, honey, melted butter, and egg until smooth.
I pour the wet mixture into the dry ingredients and stir just until combined—being careful not to overmix.
Using a spoon, I fill each muffin cavity about 3/4 full with batter.
I bake them for 12–15 minutes, until the tops are golden and a toothpick comes out clean.
After removing them from the oven, I let them cool a few minutes before transferring to a wire rack.
I brush the tops with melted butter and a drizzle of honey, if I want extra sweetness.
I serve them warm or let them cool and pack them up for later.

Servings and Timing

Servings: About 24 mini poppers
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Total Time: 25 minutes

Variations

Cheesy Poppers: I mix in shredded cheddar or pepper jack for a melty twist.
Spicy Version: A chopped jalapeño or a pinch of cayenne adds heat.
Herbed Cornbread: I stir in chopped fresh herbs like chives or rosemary.
Bacon Boost: Crumbled cooked bacon makes these poppers extra savory.
Vegan Option: I use almond milk with vinegar, a flax egg, and vegan butter for a dairy-free, egg-free version.

Storage/Reheating

Storage: I keep leftovers in an airtight container at room temperature for 2 days or refrigerate them for up to 5 days.
Reheating: A few minutes in a 350°F oven brings them back to life, or I microwave for 10–15 seconds each.
Freezing: Once cooled, I freeze them in a bag for up to 2 months and thaw overnight in the fridge.

FAQs

Can I make these ahead of time?

Yes, I often bake them the day before and reheat them when ready to serve. They stay moist and tasty.

What if I don’t have buttermilk?

I mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice, let it sit for 5 minutes, and use it as a substitute.

Can I make these in a regular muffin tin?

Yes, I just increase the baking time by a few minutes and fill each cup about 3/4 full.

How do I keep them from sticking?

I grease the muffin tin thoroughly or use mini paper liners for easy cleanup and release.

Can I double the recipe?

Absolutely. I double the ingredients and bake in batches, especially for parties or large gatherings.

Conclusion

Honey Butter Cornbread Poppers are a go-to recipe I rely on for their flavor, convenience, and crowd-pleasing charm. Whether I’m whipping them up for a weeknight dinner or bringing them to a potluck, these little bites never disappoint. Their tender crumb, buttery finish, and hint of sweetness always leave me reaching for just one more.