Southern-Style Honey Butter Cornbread Poppers Recipe
If you love the irresistible marriage of sweet, savory, and a little kick of heat, you’re about to fall head over heels for Southern-Style Honey Butter Cornbread Poppers. These golden bites have all the soul and comfort of classic Southern cornbread, but with a playful, poppable twist. They’re crisp on the outside, tender and cheesy inside, and finished with that dreamy drizzle of honey butter that keeps everyone reaching for just one more. Whether you’re hosting a party or simply want a little Southern sunshine on your table, these poppers are pure joy in every bite.
Ingredients You’ll Need
These ingredients might look simple, but each one brings something special to the party. From the cornmeal that gives authentic flavor, to a hint of jalapeño for those who like a little kick, every element is essential in creating the perfect Southern-Style Honey Butter Cornbread Poppers.
- Yellow Cornmeal: The heart of true Southern cornbread, it gives a golden color and rustic texture.
- All-Purpose Flour: Adds just enough structure to keep each popper light yet sturdy.
- Granulated Sugar: A touch of sweetness that balances the savory and spicy notes.
- Baking Powder: Ensures your poppers puff up beautifully for that irresistible interior.
- Baking Soda: Works with the buttermilk to create a tender crumb.
- Salt: Brings all the flavors together and enhances every ingredient.
- Buttermilk: The secret to moist, tangy Southern cornbread poppers.
- Large Egg: Binds everything together and adds richness.
- Unsalted Butter (melted): For flavor, moisture, and that signature buttery goodness.
- Honey: Adds a natural sweetness and helps create that craveable honey butter finish.
- Shredded Cheddar Cheese: Melty pockets of cheese make every bite extra special.
- Corn Kernels: Bursts of real corn add freshness and a bit of sweetness.
- Jalapeños (optional): For a Southern kick—just the right amount of heat if you like it spicy.
- Oil for Frying: Use a neutral oil for crisp, golden-brown results.
How to Make Southern-Style Honey Butter Cornbread Poppers
Step 1: Mix the Dry Ingredients
Start by grabbing a medium bowl and whisking together your cornmeal, flour, sugar, baking powder, baking soda, and salt. This dry mix is the backbone of your poppers, ensuring every bite tastes like down-home comfort.
Step 2: Combine the Wet Ingredients
In a separate bowl, whisk together the buttermilk, egg, melted butter, and honey until the mixture is smooth and glossy. This step brings moisture and richness, setting the stage for that signature Southern flavor.
Step 3: Bring It All Together
Pour the wet ingredients over the dry ingredients and gently stir until just combined. Don’t overmix—just enough to bring everything together for the best texture in your Southern-Style Honey Butter Cornbread Poppers.
Step 4: Fold in the Goodies
Now the fun part! Gently fold in the shredded cheddar, corn kernels, and chopped jalapeños if you’re adding a little heat. These mix-ins are what make your poppers burst with flavor and color.
Step 5: Heat the Oil
Pour about 2 inches of oil into a deep skillet or heavy pot and heat to 350°F. A candy or deep-fry thermometer is helpful here—proper temperature is key to getting that crispy exterior without greasy poppers.
Step 6: Fry the Poppers
Using a small cookie scoop or spoon, carefully drop tablespoon-sized dollops of batter into the hot oil. Fry in batches, turning occasionally, for 2 to 3 minutes until each popper is golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
Step 7: Serve with Honey Butter
While the poppers are still warm, mix up a quick honey butter by stirring together softened butter and honey. Serve the poppers with a generous smear or drizzle—this final touch takes the Southern-Style Honey Butter Cornbread Poppers over the top!
How to Serve Southern-Style Honey Butter Cornbread Poppers
Garnishes
For an extra pop of color and flavor, sprinkle your warm poppers with a little chopped parsley or chives. A dusting of flaky sea salt or a drizzle of extra honey butter never hurts either—go with what makes your heart (and taste buds) happiest!
Side Dishes
Southern-Style Honey Butter Cornbread Poppers are perfect alongside a bowl of chili, a platter of barbecue, or even a fresh garden salad. They’re also fantastic as a starter for your next cookout or holiday gathering, complementing everything from fried chicken to grilled veggies.
Creative Ways to Present
For parties, pile the poppers high on a rustic wooden board with a bowl of honey butter for dipping. Or, make mini skewers for a playful appetizer. You can even serve them in a basket lined with checkered paper for that classic Southern picnic vibe.
Make Ahead and Storage
Storing Leftovers
If you somehow end up with leftovers, let the poppers cool completely, then store them in an airtight container in the refrigerator. They’ll stay fresh for up to three days—just long enough for you to sneak a few for snacks!
Freezing
Want to keep that Southern goodness on hand for a rainy day? Arrange the cooled poppers in a single layer on a baking sheet and freeze until solid. Transfer them to a zip-top bag or airtight container, and stash in the freezer for up to two months.
Reheating
To bring back the crispiness, reheat your Southern-Style Honey Butter Cornbread Poppers in a 350°F oven for 5 to 7 minutes. Skip the microwave, which can make them soggy—oven reheating is the way to recapture that fresh-from-the-fryer magic.
FAQs
Can I make Southern-Style Honey Butter Cornbread Poppers without jalapeños?
Absolutely! The jalapeños are completely optional. Leaving them out will give you a milder, kid-friendly popper that still packs plenty of cheesy, cornbread flavor.
What kind of oil should I use for frying?
Choose a neutral oil with a high smoke point, like canola, peanut, or vegetable oil. These will give your poppers a crisp, golden crust without adding any unwanted flavors.
Can I use pre-shredded cheese?
While pre-shredded cheese is convenient, shredding your own cheddar melts better and gives the poppers an extra creamy bite. However, in a pinch, pre-shredded works just fine!
How do I know when the poppers are done frying?
The poppers should be a deep golden brown and float to the top of the oil. If you’re unsure, break one open—it should be cooked through with no raw batter in the center.
Can I bake these instead of frying?
You can bake them in a mini muffin tin at 400°F for about 12–15 minutes. They won’t be quite as crispy as the fried version, but they’ll still be delicious and a little lighter.
Final Thoughts
I can’t wait for you to try these Southern-Style Honey Butter Cornbread Poppers—they’re the kind of treat that always brings people together and sparks big smiles. Whether you whip them up for a party or just because you’re craving a little Southern comfort, they’re sure to become a new favorite in your kitchen. Happy cooking!
Print
Southern-Style Honey Butter Cornbread Poppers Recipe
- Total Time: 30 minutes
- Yield: 24 poppers 1x
- Diet: Vegetarian
Description
Southern-Style Honey Butter Cornbread Poppers are crispy, golden fried bites bursting with sweet corn, cheddar cheese, and a hint of jalapeño heat. Served warm with a luscious honey butter dip, they make a perfect savory-sweet appetizer inspired by classic Southern flavors.
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup buttermilk
- 1 large egg
- ¼ cup unsalted butter, melted
- 2 tablespoons honey
Add-ins
- ½ cup shredded cheddar cheese
- ½ cup corn kernels (fresh, frozen, or canned and drained)
- 1–2 jalapeños, seeded and finely chopped (optional)
Frying
- Oil for frying (enough for 2 inches depth in skillet)
Honey Butter (for serving)
- ¼ cup softened butter
- 1 tablespoon honey
Instructions
- Prepare the Batter: In a medium bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt to evenly combine the dry ingredients.
- Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, egg, melted butter, and honey until the mixture is smooth and well blended.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix to keep the batter light.
- Add Cheese, Corn, and Jalapeños: Fold in the shredded cheddar cheese, corn kernels, and finely chopped jalapeños if using, ensuring they are evenly distributed throughout the batter.
- Heat Oil: Pour enough oil into a deep skillet or heavy pot to reach about 2 inches depth and heat to 350°F (175°C) for frying.
- Fry the Poppers: Using a small cookie scoop or spoon, carefully drop tablespoon-sized portions of the batter into the hot oil. Fry in batches to avoid overcrowding, turning occasionally for 2–3 minutes until the poppers are golden brown and cooked through.
- Drain: Use a slotted spoon to remove the poppers and place them on paper towels to drain excess oil.
- Prepare Honey Butter: Mix softened butter with honey until creamy to serve alongside the warm poppers.
- Serve Warm: Serve the cornbread poppers warm, accompanied by honey butter for dipping. Enjoy immediately for the best texture and flavor.
Notes
- To make honey butter, mix ¼ cup softened butter with 1 tablespoon honey until smooth and creamy.
- These poppers are best enjoyed fresh but can be reheated in an oven preheated to 350°F for 5–7 minutes to restore crispness.
- For less heat, omit the jalapeños or reduce the amount used.
- You can substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.
- For oil, use a neutral oil with a high smoke point like vegetable or canola oil.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1 popper
- Calories: 90
- Sugar: 2g
- Sodium: 125mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
