Honey Butter Cornbread Poppers Recipe

Introduction

Honey Butter Cornbread Poppers are a delightful treat that combines crispy fried cornbread with a sweet, creamy honey butter. Easy to make and perfect for snacking or serving alongside a meal, these poppers offer a satisfying blend of textures and flavors.

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. Avoid overmixing.
4. Step 4: Let the batter rest for 10-15 minutes, if you have time, to allow it to thicken slightly.
5. Step 5: To prepare the honey butter, cream the softened butter in a medium bowl until light and fluffy with an electric mixer.
6. Step 6: Gradually add the honey while continuing to beat until the mixture is smooth and fully combined.
7. Step 7: If desired, mix in the cinnamon and a pinch of salt until evenly distributed.
8. Step 8: Chill the honey butter in the refrigerator for 15-20 minutes for easier spreading, if you like.
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 for accuracy.
10. Step 10: Test the oil by dropping a small amount of batter in. It should sizzle and turn golden brown in 2-3 minutes.
11. Step 11: Using a small cookie scoop or two spoons, carefully drop rounded spoonfuls of batter into the hot oil. Fry in batches to avoid overcrowding.
12. Step 12: Fry the poppers for 2-3 minutes per side until golden brown and cooked through, turning occasionally.
13. Step 13: Remove the poppers with a slotted spoon and drain on paper towels set on a wire rack.
14. Step 14: Repeat frying with the remaining batter, keeping oil at the proper temperature.
15. Step 15: Serve the cornbread poppers warm, ideally right after frying.
16. Step 16: Generously spread the chilled honey butter over the warm poppers.
17. Step 17: Optionally, garnish with flaky sea salt, an extra drizzle of honey, or a dusting of powdered sugar.
18. Step 18: Enjoy your delicious honey butter cornbread poppers!

Tips & Variations

• For extra moisture and sweetness, include the creamed corn in the batter.
• Stone-ground cornmeal adds a pleasant texture; feel free to substitute with regular yellow cornmeal if needed.
• Use local honey in the honey butter for a richer, more vibrant flavor.
• Chilling the honey butter makes it easier to spread and helps the flavors meld.
• For a spicy twist, add a pinch of cayenne pepper to the batter or honey butter.

Storage

Store any leftover cornbread poppers in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh and warm, but you can reheat them briefly in a 350°F (175°C) oven for 5-7 minutes to restore crispness. The honey butter can be refrigerated for up to one week; bring it to room temperature before spreading.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these cornbread poppers instead of frying?

While this recipe is designed for frying to achieve a crispy exterior, you can bake the batter in mini muffin tins at 375°F (190°C) for about 15-20 minutes. The texture will be different—less crunchy but still tasty.

What can I substitute if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using. This will provide the acidity needed for the baking soda to work properly.

Honey Butter Cornbread Poppers Recipe

Print Recipe

★★★★★

4.8 from 124 reviews

Honey Butter Cornbread Poppers are bite-sized, golden-fried cornbread bites that combine the sweet and savory flavors of cornmeal and honey butter. Crispy on the outside and tender inside, these poppers are perfect as a snack or side, enhanced with a luscious homemade honey butter spread.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: Approximately 24 poppers 1x
• Category: Snack
• Method: Frying
• Cuisine: American Southern

Ingredients

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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 preferred)
• 1/4 teaspoon ground cinnamon (optional)
• Pinch of salt

Frying

• Vegetable oil or canola oil, for frying (about 3-4 inches deep in your pot)

Instructions

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt to ensure they are evenly mixed.
2. Incorporate Wet Ingredients: In a separate bowl, whisk the egg, buttermilk, and melted butter until well blended and smooth.
3. Combine Wet and Dry: Pour the wet ingredients into the dry mixture and stir gently until just combined, avoiding overmixing to keep the batter light. If using creamed corn, fold it in carefully.
4. Rest the Batter (Optional): Let the batter sit for 10-15 minutes to hydrate the cornmeal and improve texture.
5. Cream the Butter (Honey Butter): In a medium bowl, use an electric mixer to cream the softened butter until light and fluffy.
6. Add the Honey (Honey Butter): Gradually drizzle honey into the creamed butter, continuing to beat until the mixture is smooth and fully combined.
7. Add Cinnamon and Salt (Optional – Honey Butter): Mix in ground cinnamon and a pinch of salt if desired, for added warmth and flavor.
8. Chill (Optional – Honey Butter): Place the honey butter in the refrigerator for 15-20 minutes to firm up for easier spreading 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 to 350-375°F (175-190°C). Use a deep-fry thermometer to monitor temperature.
10. Test the Oil Temperature: Drop a small amount of batter into the oil; if it sizzles and browns in 2-3 minutes, the oil is ready for frying.
11. Drop the Batter: Using a small cookie scoop or two spoons, carefully drop rounded spoonfuls of batter into the hot oil. Fry in batches to avoid overcrowding.
12. Fry Until Golden Brown: Fry the cornbread poppers for about 2-3 minutes per side, turning occasionally, until they turn golden brown and are cooked through.
13. Remove and Drain: Use a slotted spoon or spider 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 while maintaining oil temperature for consistent results.
15. Serve Warm: Serve the cornbread poppers warm immediately after frying for best flavor and texture.
16. Top with Honey Butter: Generously spread the prepared honey butter over the warm poppers for a sweet, creamy finish.
17. Optional Garnishes: Garnish with flaky sea salt, an extra drizzle of honey, or a light dusting of powdered sugar to enhance presentation and taste.
18. Enjoy! Relish these delightful, crispy and moist cornbread poppers as a snack, appetizer, or side dish.

Notes

• Allowing the batter to rest enhances texture by letting the cornmeal absorb moisture.
• Do not overmix the batter to keep the poppers light and tender.
• Maintain steady oil temperature for even frying and to avoid greasy poppers.
• The honey butter can be made ahead and refrigerated to thicken, making it easier to spread.
• For a healthier option, consider baking the batter in mini muffin tins at 375°F for 12-15 minutes, though frying provides the traditional crispy exterior.
• Using stone-ground cornmeal adds a pleasant texture and authentic flavor.
• Always drain fried foods on a wire rack over paper towels to prevent sogginess.

Keywords: cornbread poppers, honey butter, fried cornbread, southern snack, cornbread bites, sweet cornbread, appetizer, snack recipe