Southern-Style Honey Butter Cornbread (Print Version)
Golden, bite-sized cornbread treats filled with corn, bell peppers, and cheddar cheese, drizzled with sweet honey butter.
# Ingredients:
→ Dry Ingredients
01 -
1 cup cornmeal
02 -
1 cup all-purpose flour
03 -
1/4 cup granulated sugar
04 -
1 tablespoon baking powder
05 -
1/2 teaspoon salt
→ Wet Ingredients
06 -
1 cup buttermilk
07 -
2 large eggs
08 -
1/4 cup melted unsalted butter
→ Add-Ins
09 -
1 cup sweet corn kernels (fresh or frozen)
10 -
1/2 cup diced red bell pepper
11 -
1/2 cup shredded sharp cheddar cheese
→ Honey Butter
12 -
1/4 cup honey
13 -
1/4 cup unsalted butter, softened
→ Garnish
14 -
Fresh parsley or cilantro
# Steps:
01 -
Preheat your oven to 200°C. Lightly grease a mini muffin tin or popper pan.
02 -
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until well combined.
03 -
In a separate bowl, beat buttermilk, eggs, and melted butter until thoroughly mixed.
04 -
Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing.
05 -
Gently fold in the sweet corn kernels, diced red bell pepper, and shredded cheddar cheese until evenly distributed.
06 -
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake for 15–18 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
07 -
While the poppers bake, mix softened butter and honey until smooth and creamy.
08 -
Allow the poppers to cool slightly before removing from the tin. Drizzle with honey butter and garnish with fresh herbs before serving.
# Notes:
01 -
These cornbread poppers combine sweet, savory, and buttery flavors in bite-sized portions perfect for entertaining.
02 -
The entire recipe can be prepared in approximately 30 minutes.
03 -
For best results, serve warm with freshly prepared honey butter.