Description

These Southern Honey Butter Cornbread Poppers are bite-sized golden gems—sweet, buttery, and just the right amount of crispy on the outside. Made with cornmeal, honey, and a touch of spice, they’re perfect as a snack, appetizer, or side for your next cookout or holiday dinner.

Ingredients

Units Scale

1 cup yellow cornmeal

1/2 cup all-purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon smoked paprika (optional)

1/4 teaspoon cayenne pepper (optional, for heat)

1 cup buttermilk

2 large eggs

1/4 cup unsalted butter, melted

2 tablespoons honey

Vegetable oil, for frying

Additional melted honey butter, for brushing (optional)

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Instructions

Heat oil: Pour oil into a deep skillet or Dutch oven to a depth of 1 1/2–2 inches. Heat to 350°F (175°C).
Make batter: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, paprika, and cayenne. In another bowl, mix buttermilk, eggs, melted butter, and honey. Add wet ingredients to dry and stir until just combined.
Fry poppers: Using a small scoop or tablespoon, drop rounded spoonfuls of batter into the hot oil. Fry in batches, turning occasionally, until golden brown—about 2–3 minutes per batch.
Drain and brush: Use a slotted spoon to transfer poppers to a paper towel-lined plate. Brush with extra honey butter while warm, if desired.
Serve hot: Enjoy as a snack or side with chili, fried chicken, or greens.

Notes

Add minced jalapeños or shredded cheese to the batter for a savory twist.

These are best served fresh but can be reheated in an air fryer for a crispy finish.

Want to bake instead? Use a mini muffin tin at 375°F for 12–15 minutes.