Of course! Southern-Style Honey Butter Cornbread Poppers are the ultimate bite-sized fusion of sweet, savory, and spicy. They’re perfect for parties, game day, or a fun side dish.
Here’s a complete recipe and guide to make them.
The Allure of the Cornbread Popper
Imagine: A tender, slightly sweet cornbread muffin, stuffed with a surprise pocket of creamy, spicy jalapeño and cheese, then brushed with a glossy, irresistible honey butter glaze. That’s the magic of a cornbread popper.
Southern-Style Honey Butter Cornbread Poppers
This recipe makes about 24 poppers.
Ingredients
For the Cornbread Muffins:
· 1 cup yellow cornmeal
· 1 cup all-purpose flour
· 1/4 cup granulated sugar
· 1 tablespoon baking powder
· 1/2 teaspoon baking soda
· 1 teaspoon salt
· 1 cup buttermilk (see note for substitute)
· 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
· 1/4 cup honey
· 2 large eggs, room temperature
For the Spicy Cream Cheese Filling:
· 4 oz (1/2 block) cream cheese, softened to room temperature
· 1/2 cup shredded sharp cheddar cheese
· 1-2 jalapeños, seeds and ribs removed for milder, kept for hotter, finely minced
· 2 tablespoons finely chopped green onion
· 1/4 teaspoon garlic powder
· 1/4 teaspoon smoked paprika (optional, for a smoky hint)
· Pinch of salt and black pepper
For the Honey Butter Glaze:
· 3 tablespoons unsalted butter
· 2 tablespoons honey
· Pinch of flaky sea salt (like Maldon) for finishing
Equipment
· Standard 24-cup mini muffin pan
· Mini muffin liners or non-stick cooking spray
· Piping bag or a small zip-top bag
Instructions
Step 1: Make the Filling
In a medium bowl, combine the softened cream cheese, shredded cheddar, minced jalapeño, green onion, garlic powder, paprika, salt, and pepper. Mix until well combined. Cover and refrigerate for at least 30 minutes to firm up. This makes it much easier to handle.
Step 2: Make the Cornbread Batter
- Preheat your oven to 375°F (190°C). Line your mini muffin pan with liners or grease it thoroughly with butter or non-stick spray.
- In a large bowl, whisk together the dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk the wet ingredients: buttermilk, melted butter, honey, and eggs until smooth.
- Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Do not overmix; a few lumps are perfectly fine. Overmixing leads to tough cornbread.
Step 3: Assemble the Poppers
- Spoon about 1 tablespoon of cornbread batter into each mini muffin cup, filling it about 1/3 of the way full.
- Take the chilled filling. If using a piping bag, scoop the filling into the bag and snip off the tip. If using a zip-top bag, do the same. You can also use a small spoon.
- Pipe or place about 1 teaspoon of the cream cheese filling directly into the center of each batter-filled cup.
- Top the filling with another tablespoon of cornbread batter, covering the filling completely. The cups should be about 3/4 full.
Step 4: Bake to Perfection
Bake for 12-15 minutes, or until the edges are golden brown and the tops are set and spring back lightly when touched. A toothpick inserted into the cornbread part (not the filling) should come out clean.
Step 5: Glaze and Serve
- While the poppers are baking, make the honey butter glaze. In a small saucepan or microwave-safe bowl, melt the 3 tablespoons of butter with the 2 tablespoons of honey. Stir until smooth.
- As soon as the poppers come out of the oven, brush the tops generously with the warm honey butter glaze. Sprinkle immediately with a tiny pinch of flaky sea salt.
- Let them cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm!
Chef’s Notes & Tips for Success
· Buttermilk Substitute: No buttermilk? No problem! Add 1 tablespoon of white vinegar or lemon juice to a 1-cup measuring cup. Fill the rest with whole milk. Let it sit for 5-10 minutes until it curdles.
· Jalapeño Safety: Wear disposable gloves when handling jalapeños to avoid transferring the spicy oils to your eyes or skin.
· Filling Variations: Get creative with the filling! Try adding cooked, crumbled bacon, using pepper jack cheese instead of cheddar, or mixing in a tablespoon of chopped fresh chives.
· Make-Ahead: You can prepare the filling and the batter (keep them separate) up to a day in advance. Store the batter in the fridge and give it a gentle stir before assembling and baking.
· Reheating: These are best served fresh, but you can reheat them in a 300°F (150°C) oven for 5-8 minutes until warm.
Enjoy your delicious, bite-sized taste of the South