Description
Mini cornbread bites made with sweet corn and honey, brushed with buttery goodness and sprinkled with sea salt. The perfect sweet-savory snack for parties, holidays, or cozy nights in.
Ingredients
1 cup cornmeal
1 cup all-purpose flour
2 tablespoons baking powder
½ teaspoon salt
¼ cup granulated sugar
1 cup buttermilk
2 large eggs
½ cup unsalted butter, melted
½ cup sweet corn kernels (fresh or frozen)
3 tablespoons honey
Additional melted butter, for brushing
Sea salt, for topping
Instructions
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Preheat oven to 375°F (190°C). Grease a mini muffin tin or use liners.
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In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
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In another bowl, whisk buttermilk, eggs, and melted butter until smooth.
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Add wet ingredients to dry ingredients and stir until just combined.
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Fold in corn kernels and 2 tablespoons honey.
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Spoon batter into muffin cups, filling ¾ full.
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Bake for 12–15 minutes, or until golden and a toothpick comes out clean.
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While baking, mix remaining honey with softened butter.
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Brush poppers with melted butter and sprinkle with sea salt after baking.
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Serve warm and enjoy!
Notes
- Use frozen corn straight from the freezer—no need to thaw.
- Poppers can be frozen and reheated for a quick snack.
- Feel free to customize with cheese or spices!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack, Side Dish, Appetizer
- Method: Baking
- Cuisine: Southern, American
