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
Scale
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
