Description
Indulge in these delightful Southern-style honey butter cornbread poppers bursting with sweet corn, red bell pepper, and cheddar cheese. Perfect for snacking or as a side dish!
Ingredients
Units
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted unsalted butter
Add-Ins
- 1 cup sweet corn kernels (fresh or frozen)
- 1/2 cup diced red bell pepper
- 1/2 cup shredded cheddar cheese (sharp or mild)
For Honey Butter
- 1/4 cup honey (for drizzling)
- 1/4 cup unsalted butter, softened
Instructions
- Preheat & Prepare – Preheat oven to 400°F (200°C) and grease a mini muffin tin or popper pan.
- Mix Dry Ingredients – Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.
- Combine Wet Ingredients – Beat buttermilk, eggs, and melted butter in another bowl until well combined.
- Blend Wet & Dry Mixtures – Gradually mix wet ingredients into dry until just combined.
- Fold in Add-Ins – Gently fold in sweet corn, red bell pepper, and cheddar cheese.
- Fill & Bake – Spoon batter into muffin tin and bake at 400°F for 15–18 minutes until golden brown.
Nutrition
- Serving Size: 1 popper
- Calories: 110
- Sugar: 5g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
