Ingredients
Dry Ingredients
- 1 cup of cornmeal
- 1 cup of all-purpose flour
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1/4 cup of granulated sugar
Wet Ingredients
- 1 cup of buttermilk
- 2 large eggs
- 1/4 cup of unsalted butter, melted
- 1/2 cup of honey
For Serving
- 1/4 cup of additional honey for drizzling
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to ensure it reaches the correct temperature for baking the poppers evenly.
- Mix Dry Ingredients: In a large bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and granulated sugar. Stir well to distribute all ingredients evenly.
- Prepare Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, melted butter, and honey until fully blended and smooth.
- Combine Mixtures: Gently stir the wet ingredients into the dry ingredients, mixing just until incorporated to avoid overworking the batter which can make the texture tough.
- Prepare Muffin Tin: Lightly grease a muffin tin to prevent sticking. Then, evenly fill each muffin cup with the batter.
- Bake: Place the muffin tin in the preheated oven and bake for 20 minutes, or until the poppers are golden brown on top and a toothpick inserted into the center comes out clean.
- Cool and Drizzle: Allow the cornbread poppers to cool slightly in the tin before removing them. Drizzle with the additional 1/4 cup of honey for a sweet finishing touch. Serve warm.
Notes
- For a dairy-free version, substitute buttermilk with a plant-based milk mixed with a teaspoon of lemon juice or vinegar.
- Make sure not to overmix the batter to keep the cornbread poppers light and tender.
- These poppers can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
- Reheat gently in the oven or microwave before serving for the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
