Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (whole or 2% preferred)
- 2 large eggs
- 1/3 cup unsalted butter, melted
- 1/4 cup honey
- 1/2 cup unsalted butter (for honey butter)
- 2 tablespoons honey (for honey butter)
If you’re out of milk, you can substitute with buttermilk for a tangy twist. And if you prefer a dairy-free option, almond milk works well too. The honey butter is the star of this recipe, infusing each popper with a rich, sweet flavor reminiscent of my grandmother’s homemade tortillas slathered with honey.
Instructions
- Preheat your oven to 400°F (200°C) and grease a mini muffin tin.
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, eggs, and melted butter.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid over-mixing to keep the poppers light and tender.
- Fill each muffin cup about two-thirds full with the batter.
- Bake for 10-12 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
- While the poppers are baking, prepare the honey butter by mixing the softened butter and honey until smooth.
- Once the poppers are done, remove them from the oven and let them cool for a few minutes before brushing with honey butter.
These steps are straightforward, ensuring even a novice cook can achieve tasty results. My grandmother always said the secret to perfect cornbread was a gentle touch, a tip I still follow today.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International