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 buttermilk
- 1/4 cup unsalted butter, melted
- 2 tablespoons honey
- 2 large eggs
- 1/4 cup unsalted butter, for the glaze
- 2 tablespoons honey, for the glaze
If you’re out of buttermilk, a quick substitute is to mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
Instructions
- Preheat your oven to 400°F (200°C) and grease a mini muffin tin with non-stick spray.
- In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Stir to incorporate.
- In another bowl, whisk together the buttermilk, melted butter, honey, and eggs until smooth.
- Pour the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix, as this can make the poppers dense.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 10-12 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- While the poppers bake, melt the remaining butter and honey in a small saucepan over low heat, stirring until smooth.
- Once baked, remove the poppers from the oven and brush them generously with the honey-butter glaze while still warm.
- Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International