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Cheesy Cornbread Poppers

Golden, bite-sized cornbread muffins packed with melty cheddar and Jack cheese, brushed with a sweet and salty honey butter glaze. The perfect easy appetizer or side dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 poppers
Course: Appetizer, Side Dish, Snack
Cuisine: American
Calories: 95

Ingredients
  

For the Cornbread Poppers
  • 1 cup fine yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp smoked paprika optional
  • 1 cup buttermilk at room temperature
  • 0.333 cup granulated sugar
  • 1 large egg at room temperature
  • 0.25 cup unsalted butter melted and slightly cooled
  • 1.5 cups shredded cheese blend 1 cup sharp cheddar, 1/2 cup Monterey Jack
  • 0.25 cup scallions or chives finely chopped
For the Honey Butter Glaze
  • 3 tbsp unsalted butter
  • 2 tbsp honey
  • 0.5 tsp flaky sea salt for finishing

Equipment

  • Mixing bowls
  • Whisk
  • 24-cup Mini Muffin Pan
  • Pastry brush
  • Small saucepan

Method
 

  1. Preheat oven to 375°F (190°C). Generously grease a 24-cup mini muffin pan.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, pepper, and smoked paprika (if using).
  3. In a separate bowl, whisk buttermilk, sugar, and egg until smooth. Slowly whisk in the melted butter.
  4. Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined. Do not overmix.
  5. Gently fold in the shredded cheese and chopped scallions.
  6. Divide batter evenly among the prepared muffin cups, filling each about 3/4 full.
  7. Bake for 12-15 minutes, until puffed, golden, and a toothpick inserted comes out clean.
  8. While baking, make glaze: melt butter with honey in a small saucepan over low heat, stirring until smooth.
  9. As soon as poppers come out of the oven, brush the tops generously with the hot honey butter glaze. Sprinkle immediately with flaky sea salt.
  10. Let cool in pan for 5 minutes, then transfer to a wire rack. Serve warm.

Notes

For best results, use room temperature buttermilk and egg. Shred cheese from a block for optimal meltiness. Poppers can be made ahead and frozen; reheat in a 350°F oven before serving.