1. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt. Stir until combined.
2. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and honey until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently, just until combined. Avoid overmixing to keep the poppers light and fluffy.
4. Heat the vegetable oil in a large skillet over medium heat. You want the oil to be hot but not smoking, around 350°F.
5. Using a small cookie scoop or spoon, carefully drop spoonfuls of batter into the hot oil. Fry the poppers in batches, making sure not to overcrowd the skillet.
6. Cook each popper for about 2-3 minutes per side, or until golden brown. Use a slotted spoon to transfer the cooked poppers to a paper towel-lined plate to drain excess oil.
7. Serve warm, drizzled with extra honey or a side of honey butter for dipping.

As you make these poppers, remember my abuela’s advice: a pinch of patience and a dash of joy are key ingredients. Cooking should be as much about the experience as the result.