Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup sweet corn kernels (fresh or frozen)
- 1/2 cup shredded cheddar cheese
- 1/4 cup honey (for drizzling)
- 1/4 cup unsalted butter, softened (for honey butter)
- Fresh chives or parsley for garnish (optional)
Instructions
- Whisk together cornmeal, flour, sugar, baking powder, and salt in a bowl.
- In another bowl, mix buttermilk, eggs, and melted butter until combined.
- Slowly mix the wet ingredients with the dry until just combined.
- Fold in sweet corn and cheddar cheese.
- Preheat oven to 375°F (190°C) and grease a mini muffin tin.
- Scoop batter into the muffin tin, filling each cavity about 2/3 full.
- Bake for 18-20 minutes until golden brown and a toothpick comes out clean.
- Mix softened butter with honey to create the drizzle.
- Drizzle poppers with honey butter and garnish with chives or parsley.
Notes
Use fresh sweet corn for best flavor.
Adjust sugar based on desired sweetness.
Avoid overmixing to keep poppers fluffy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baked
- Cuisine: Southern
Nutrition
- Calories: 150
- Sugar: 5
- Sodium: 180
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 3
- Cholesterol: 35