Dessert

Honey Butter Cornbread Poppers Recipe

ByMaya Quinn February 23, 2026February 23, 2026

Introduction

These Honey Butter Cornbread Poppers are a delightful bite-sized treat with a perfect balance of sweet and buttery flavors. Soft and moist on the inside, with a golden glaze on top, they make a fantastic snack or side for any meal.

A stack of six golden, round cakes with a shiny, slightly crispy brown top layer arranged on a white plate, with the cakes showing a soft, moist and dense yellow interior texture beneath the browned surface. The cakes are stacked unevenly, with one cake resting on top and centered over the others, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup yellow cornmeal
½ cup all-purpose flour
¼ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
¼ cup melted butter
2 tablespoons honey
1 large egg
½ cup corn kernels
¼ cup melted butter (for glaze)
2 tablespoons honey (for glaze)

Instructions

Step 1: Preheat your oven to 375°F (190°C) and grease a mini muffin tin to prevent sticking.
Step 2: In a mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Stir well to blend the dry ingredients.
Step 3: In a separate bowl, whisk together the milk, melted butter, honey, and egg until the mixture is smooth and well combined.
Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the corn kernels gently.
Step 5: Spoon the batter into the prepared mini muffin cups, filling each about three-quarters full.
Step 6: Bake the poppers for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: While the poppers are still warm, mix the melted butter and honey for the glaze. Brush this mixture over the tops of the poppers for a shiny, sweet finish.

Tips & Variations

For extra texture, try adding some chopped jalapeños or shredded cheese to the batter before baking.
If fresh corn is unavailable, frozen or canned corn kernels work well—just be sure to drain canned corn thoroughly.
Use maple syrup instead of honey in the glaze for a different but equally delicious flavor.

Storage

Store the cornbread poppers in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week. Reheat gently in the microwave or oven before serving, then reapply a bit of the honey butter glaze if desired.

How to Serve

A close-up view of five small, round golden cakes stacked slightly unevenly on a white plate. The cakes have a textured, crumbly surface with a shiny, sticky syrup drizzled generously over the tops and sides, giving them a glossy finish. The top layer of syrup is amber-colored and pooled slightly on the plate under the cakes. The white plate sits on a white marbled surface blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these poppers gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Ensure your baking powder is gluten-free as well.

Can I prepare the batter ahead of time?

It’s best to bake the poppers immediately after mixing to maintain the rise and texture. However, you can prepare the batter the night before and keep it covered in the refrigerator, then stir gently before baking.