Description
Southern-Style Honey Butter Cornbread Poppers are golden, crispy fried cornbread balls with a sweet and buttery honey glaze. This classic Southern American appetizer or side dish combines a moist cornbread batter studded with corn kernels and a luscious honey butter drizzle, delivering a perfect balance of sweet, savory, and satisfying textures. Ideal for gatherings or comfort food cravings, these poppers are best enjoyed fresh and warm.
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)
For Frying
- Oil for frying (vegetable or canola), about 2 inches depth
Honey Butter Glaze
- 1/4 cup unsalted butter
- 3 tablespoons honey
- Pinch of salt
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt to ensure even distribution of leavening and seasoning.
- Prepare Wet Mixture: In a separate bowl, whisk together the buttermilk, eggs, melted unsalted butter, and honey until smooth and fully combined to create a moist batter base.
- Combine Batter: Pour the wet mixture into the dry ingredients and stir gently until just combined to avoid overmixing for tender poppers. Fold in the corn kernels carefully for even distribution.
- Heat Oil: Pour about 2 inches of vegetable or canola oil into a deep skillet or Dutch oven and heat to 350°F (175°C) to ensure perfect frying temperature for golden crusts.
- Fry Cornbread Poppers: Using a tablespoon, drop dollops of batter carefully into the hot oil in batches, frying each side for about 2–3 minutes or until golden brown and cooked through. Avoid overcrowding the pan to maintain oil temperature and crispness.
- Drain Excess Oil: Remove the fried poppers with a slotted spoon and drain them on paper towels to remove excess oil and keep them crisp.
- Make Honey Butter Glaze: In a small saucepan, melt the butter with honey and a pinch of salt over low heat, stirring until combined and warm, ready for drizzling.
- Glaze the Poppers: Drizzle the warm honey butter glaze over the fried poppers or toss them gently to coat thoroughly for added sweetness and shine.
- Serve Warm: Serve the honey butter cornbread poppers immediately while warm for the best flavor and texture. Optionally, keep them warm in a 200°F oven until ready to serve.
Notes
- For a spicy variation, add 1–2 minced jalapeños to the batter for a mild kick.
- These poppers are best enjoyed fresh and warm but can be kept warm in a 200°F oven until serving.
- Use fresh or frozen corn kernels; if canned corn is used, drain thoroughly to avoid soggy batter.
- Maintain oil temperature carefully to prevent greasy or undercooked poppers.
