Description
These bite-sized cornbread poppers are crispy on the outside, soft and fluffy on the inside, and perfectly sweetened with honey butter. A delightful Southern treat that’s perfect as an appetizer, snack, or side dish!
Ingredients
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1 cup cornmeal
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1/2 cup all-purpose flour
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1/4 cup granulated sugar
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup buttermilk
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1/4 cup unsalted butter, melted
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2 tablespoons honey
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1 large egg
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1 teaspoon vanilla extract
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Vegetable oil (for frying)
For the Honey Butter Glaze:
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3 tablespoons unsalted butter, melted
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2 tablespoons honey
Instructions
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In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
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In a separate bowl, whisk the buttermilk, melted butter, honey, egg, and vanilla extract until well combined.
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Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
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Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
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Using a small cookie scoop or spoon, drop spoonfuls of batter into the hot oil. Fry for about 2-3 minutes per side or until golden brown.
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Remove the poppers with a slotted spoon and drain on paper towels.
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In a small bowl, mix the melted butter and honey for the glaze.
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While the poppers are still warm, brush or drizzle them with the honey butter glaze.
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Serve warm and enjoy!
Notes
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These cornbread poppers can also be baked at 375°F (190°C) for about 12-15 minutes if you prefer a non-fried version.
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For extra flavor, add a pinch of cinnamon or a splash of maple syrup to the batter.
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Store leftovers in an airtight container and reheat in the oven or air fryer for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack, Side Dish
- Method: Frying
- Cuisine: Southern