Description
These Southern-Style Honey Butter Cornbread Poppers are crispy, golden fried bites of sweet cornbread, loaded with tender corn kernels and drizzled with a luscious honey butter glaze. Perfect as an appetizer or side dish, they combine the comforting flavors of traditional southern cornbread with a delightful sweet and buttery finish.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup honey
- 1 cup corn kernels (fresh, canned, or frozen)
Frying
- Oil for frying (vegetable or canola), about 2 inches deep
Honey Butter Glaze
- 1/4 cup unsalted butter
- 3 tablespoons honey
- Pinch of salt
Instructions
- Prepare the batter: In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until evenly combined. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and honey until smooth. Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the corn kernels carefully to distribute them through the batter.
- Heat the oil: Pour oil into a deep skillet or Dutch oven, filling it about 2 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C), suitable for deep frying. Use a thermometer for accurate temperature.
- Fry the poppers: Using a tablespoon, carefully drop spoonfuls of the batter into the hot oil in batches, being careful not to overcrowd the pan. Fry the poppers for 2 to 3 minutes on each side or until they are golden brown and cooked through. Use a slotted spoon to remove them from the oil and transfer onto paper towels to drain excess oil.
- Make the honey butter glaze: In a small saucepan, melt the unsalted butter over low heat. Stir in the honey and a pinch of salt until the glaze is smooth and combined. Keep warm until ready to use.
- Glaze and serve: Drizzle the warm honey butter glaze over the hot cornbread poppers or gently toss them in the glaze to coat evenly. Serve immediately while warm for the best texture and flavor.
Notes
- For a spicy variation, add 1–2 minced jalapeños to the batter before frying.
- These poppers taste best fresh but can be kept warm in a 200°F (93°C) oven until ready to serve.
- Ensure the oil temperature stays consistent at 350°F to prevent greasy or undercooked poppers.
