Honey Butter Cornbread Poppers Recipe

Introduction

Honey Butter Cornbread Poppers are delightful bite-sized treats that combine the sweetness of honey with the comforting flavors of classic cornbread. Perfect for snacking or serving as a party appetizer, these poppers are crispy on the outside and tender inside, topped with a luscious honey butter spread.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal (stone-ground preferred for texture)
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg, lightly beaten
• 1 cup buttermilk
• 1/4 cup unsalted butter, melted and slightly cooled
• 1/4 cup creamed corn (optional, but adds moisture and sweetness)
• 1/2 cup (1 stick) unsalted butter, softened to room temperature (for honey butter)
• 1/4 cup honey (local honey is great!)
• 1/4 teaspoon ground cinnamon (optional, for a touch of warmth)
• Pinch of salt (for honey butter)
• Vegetable oil or canola oil, for frying (about 3-4 inches deep in your pot)

Instructions

1. Step 1: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
2. Step 2: In a separate bowl, whisk together the egg, buttermilk, and melted butter (cooled slightly).
3. Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined. If using creamed corn, gently fold it in. Be careful not to overmix.
4. Step 4: Let the batter rest for 10-15 minutes to improve texture (optional).
5. Step 5: In a medium bowl, cream the softened butter using an electric mixer until light and fluffy.
6. Step 6: Gradually drizzle in the honey, continuing to beat until fully incorporated and smooth.
7. Step 7: If using, add ground cinnamon and a pinch of salt to the honey butter and mix until evenly distributed.
8. Step 8: Chill the honey butter in the refrigerator for 15-20 minutes for easier spreading (optional).
9. Step 9: Pour vegetable or canola oil into a deep pot to a depth of 3-4 inches and heat over medium heat to 350-375°F (175-190°C). Use a deep-fry thermometer if possible.
10. Step 10: Test the oil by dropping a small amount of batter into it. If the batter sizzles and turns golden brown in about 2-3 minutes, the oil is ready.
11. Step 11: Using a small cookie scoop or two spoons, carefully drop rounded spoonfuls of batter into the hot oil. Do not overcrowd the pot; fry in batches.
12. Step 12: Fry the cornbread poppers for about 2-3 minutes per side, turning occasionally, until golden brown and cooked through.
13. Step 13: Remove the poppers with a slotted spoon or spider and place them on a wire rack lined with paper towels to drain excess oil.
14. Step 14: Repeat the frying process with the remaining batter, maintaining oil temperature.
15. Step 15: Serve the cornbread poppers warm, ideally immediately after frying.
16. Step 16: Generously spread the honey butter over the warm cornbread poppers.
17. Step 17: Optionally, garnish with flaky sea salt, a drizzle of extra honey, or a dusting of powdered sugar for extra flavor and presentation.
18. Step 18: Enjoy your delicious honey butter cornbread poppers!

Tips & Variations

• Use stone-ground cornmeal for a more textured and authentic cornbread flavor.
• Try adding a pinch of cayenne pepper or smoked paprika to the batter for a subtle spicy twist.
• Swap buttermilk with plain yogurt or milk mixed with a teaspoon of vinegar if you don’t have buttermilk on hand.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• Leftover honey butter can be stored and used as a sweet spread on toast or pancakes.

Storage

Store any leftover cornbread poppers in an airtight container at room temperature for up to 2 days. To keep them crisp, reheat in a 350°F (175°C) oven for 5-7 minutes rather than microwaving. The honey butter is best stored separately in the refrigerator for up to one week; bring to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these cornbread poppers instead of frying?

While frying gives the poppers a crispy exterior, you can bake them at 400°F (200°C) on a greased baking sheet for about 15-18 minutes or until golden and cooked through. The texture will be slightly different, less crispy but still delicious.

What can I use instead of creamed corn?

If you don’t have creamed corn, you can omit it altogether or substitute with an equal amount of canned corn kernels blended slightly with a bit of cream or milk to add moisture and sweetness.

Honey Butter Cornbread Poppers Recipe

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★★★★★

4.8 from 73 reviews

• Author: Luna
• Total Time: 30 minutes
• Yield: Approximately 24 poppers 1x

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Description

Honey Butter Cornbread Poppers are a delightful and easy-to-make snack featuring crispy, golden-fried cornbread bites paired with a luscious honey butter spread. These poppers combine the hearty texture of stone-ground cornmeal with the sweet and moist flavors of creamed corn and honey, fried to perfection for a comforting treat perfect for gatherings or a tasty appetizer.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal (stone-ground preferred)
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1 large egg, lightly beaten
• 1 cup buttermilk
• 1/4 cup unsalted butter, melted and slightly cooled
• 1/4 cup creamed corn (optional)

Honey Butter

• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 1/4 cup honey (local honey preferred)
• 1/4 teaspoon ground cinnamon (optional)
• Pinch of salt

For Frying

• Vegetable oil or canola oil, about 3-4 inches deep in pot

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Instructions

1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, and salt until evenly mixed.
2. Incorporate Wet Ingredients: In a separate bowl, whisk together the lightly beaten egg, buttermilk, and melted butter that has cooled slightly to avoid cooking the egg.
3. Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the batter light. If you choose to use creamed corn, fold it in carefully at this stage to maintain texture.
4. Rest the Batter (Optional): Allow the batter to rest for 10-15 minutes to let the cornmeal hydrate, improving texture.
5. Cream the Butter for Honey Butter: In a medium bowl, use an electric mixer to cream the softened unsalted butter until it becomes light and fluffy.
6. Add the Honey: Gradually drizzle the honey into the creamed butter while continuing to mix until fully incorporated and smooth.
7. Add Cinnamon and Salt (Optional): For additional warmth and depth of flavor, blend in ground cinnamon and a pinch of salt evenly into the honey butter.
8. Chill Honey Butter (Optional): Place the honey butter in the refrigerator for 15-20 minutes to firm up, making it easier to spread later.
9. Prepare Frying Oil: Pour vegetable or canola oil into a deep pot to a depth of 3-4 inches and heat over medium heat using a deep-fry thermometer until it reaches 350-375°F (175-190°C).
10. Test Oil Temperature: If you lack a thermometer, drop a small spoonful of batter into the oil; it should sizzle and turn golden brown within 2-3 minutes, indicating the oil is ready.
11. Drop the Batter: Using a small cookie scoop or two spoons, carefully drop rounded spoonfuls of batter into the hot oil, ensuring not to overcrowd the pot to maintain oil temperature and even cooking.
12. Fry Until Golden Brown: Fry the cornbread poppers for about 2-3 minutes per side, turning occasionally, until they are golden brown and cooked through.
13. Remove and Drain: Use a slotted spoon or spider strainer to remove the poppers and place them on a wire rack lined with paper towels to drain excess oil.
14. Repeat: Continue frying the remaining batter in batches, maintaining the oil temperature between 350-375°F to ensure consistent frying results.
15. Serve Warm: Serve the cornbread poppers immediately after frying while they are still warm and crispy.
16. Top with Honey Butter: Generously spread the prepared honey butter over the warm cornbread poppers to add rich sweetness and moisture.
17. Optional Garnishes: For an enhanced presentation and flavor, garnish with flaky sea salt, drizzle extra honey, or dust with powdered sugar.
18. Enjoy! Savor the tasty and comforting honey butter cornbread poppers as a perfect snack or appetizer.

Notes

• Resting the batter is optional but helps improve the texture by hydrating the cornmeal fully.
• Creamed corn adds moisture and natural sweetness but can be omitted if unavailable.
• Maintain oil temperature carefully to avoid greasy or undercooked poppers.
• Use local honey for the best flavor in the honey butter.
• Honey butter can be made ahead and refrigerated to save time.
• Do not overcrowd the frying pot to ensure even cooking and proper crispiness.
• Leftover poppers can be reheated in an oven for best texture retention.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Snack
• Method: Frying
• Cuisine: American Southern

Keywords: cornbread poppers, honey butter, fried cornbread, southern snack, honey cornbread bites, easy appetizer, fried snacks