Description
Bite-sized Southern-style cornbread poppers filled with cheese, corn, and red bell pepper, topped with a honey butter drizzle—perfect for snacks, parties, or pairing with soups and BBQ.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted unsalted butter
- 1 cup sweet corn kernels (fresh or frozen)
- 1/2 cup diced red bell pepper
- 1/2 cup shredded cheddar cheese
- 1/4 cup honey (for drizzling)
- 1/4 cup unsalted butter, softened
- Fresh parsley or cilantro (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a mini muffin tin or popper pan.
- In a large bowl, whisk cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, beat together the buttermilk, eggs, and melted butter.
- Pour wet mixture into dry ingredients. Stir gently until just combined.
- Fold in corn, red bell pepper, and cheddar cheese.
- Spoon batter into muffin cups, filling each about two-thirds full.
- Bake for 15–18 minutes, until golden and a toothpick comes out clean.
- While baking, whisk together softened butter and honey until creamy.
- Let poppers cool slightly, then remove and drizzle with honey butter. Garnish with parsley or cilantro before serving.
Notes
- Don’t overmix the batter to keep poppers light.
- Use fresh or frozen (thawed) corn for best texture.
- Store in an airtight container for up to 3 days or freeze for longer storage.
- Reheat in a 300°F oven for 5–7 minutes to restore texture.
Nutrition
- Serving Size: 1 popper
- Calories: 90
- Sugar: 3g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
