
This sweet cornbread recipe transforms a Southern classic into perfectly poppable mini muffins that deliver just the right balance of sweetness and corn flavor. The honey butter glaze takes these bites to another level, creating an irresistible golden crust that will have everyone reaching for seconds.
I first made these for a backyard barbecue when I needed something more exciting than regular cornbread. The plate was empty before the main course was even served. Now they're requested at every family gathering as my signature contribution.
Ingredients
- Yellow cornmeal: provides that authentic Southern texture and corn flavor
- All purpose flour: helps bind everything together for the perfect crumb
- Granulated sugar: adds just enough sweetness without overpowering
- Baking powder: ensures these poppers rise beautifully in the oven
- Salt: enhances all the flavors and balances the sweetness
- Milk: adds moisture and richness to the batter
- Unsalted butter: creates that distinctive buttery flavor throughout
- Honey: brings natural sweetness and complexity you cannot get from sugar alone
- Large egg: binds everything together and adds structure
- Corn kernels: offer bursts of fresh corn flavor and wonderful texture in every bite
- Additional butter and honey for the glaze: creates that irresistible sticky sweet finish
Step-by-Step Instructions
- Preheat Oven:
- Set your oven to 375°F and thoroughly grease every cup of your mini muffin tin. The proper temperature is crucial for developing that golden exterior while maintaining moisture inside. Make sure to grease the tops of the pan too as these will rise and could stick.
- Mix Dry Ingredients:
- Whisk cornmeal, flour, sugar, baking powder, and salt in a medium bowl until completely combined. Breaking up any lumps now ensures a smooth batter later. The cornmeal should be evenly distributed throughout the flour.
- Combine Wet Ingredients:
- In a separate bowl, mix milk, melted butter, honey, and egg until they form a smooth liquid. Make sure your butter has cooled slightly before adding to avoid cooking the egg. Whisk vigorously to fully incorporate the honey which tends to sink to the bottom.
- Prepare Batter:
- Pour the wet ingredients into the dry ingredients and stir just until combined. Overmixing will develop gluten and make your poppers tough. The batter should look slightly lumpy but with no dry pockets of flour. Gently fold in the corn kernels with a rubber spatula to maintain their structure.
- Fill Muffin Tins:
- Using a small cookie scoop or spoon, fill each mini muffin cup about 3/4 full. This gives them room to rise without overflowing. Tap the filled pan gently on the counter to release any air bubbles trapped in the batter.
- Bake:
- Bake for 12 to 15 minutes, rotating the pan halfway through for even browning. You will know they are done when the edges turn golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Make Honey Butter Glaze:
- While the poppers bake, melt butter and whisk in honey until completely smooth. Warming the honey slightly makes it easier to blend. This simple combination creates magic when applied to the hot poppers.
- Glaze Poppers:
- Brush the honey butter glaze generously over each popper while still hot from the oven. The warmth helps the glaze soak in slightly while still leaving a shiny, sweet coating on top. Do not wait for them to cool or the glaze will not absorb properly.
- Serve:
- Arrange on a serving plate while still warm. For an extra special touch, drizzle additional honey butter over the top or serve it alongside in a small bowl for dipping. These are best enjoyed within minutes of glazing when they are still warm and at their most tender.

The cornmeal is truly the star ingredient here. I use stone ground yellow cornmeal for its authentic texture and robust corn flavor. My grandmother taught me that good cornbread starts with quality cornmeal, and these poppers prove her right every time.
Storage and Reheating
These cornbread poppers will keep at room temperature in an airtight container for up to two days, though they are absolutely best when fresh. If you need to store them longer, place them in the refrigerator for up to five days. To reheat, arrange them on a baking sheet and warm in a 300°F oven for about 5 minutes until heated through. Avoid the microwave as it will make them tough and chewy. For best results, make a fresh batch of honey butter glaze to brush on after reheating to restore their glistening appearance.
Creative Variations
While this classic sweet version is perfect on its own, there are endless ways to customize these poppers. For a savory version, reduce the sugar to just 1 tablespoon and add 1/2 cup of shredded cheddar cheese and 2 tablespoons of chopped jalapeños. For a breakfast twist, add 1/4 cup of cooked and crumbled bacon to the batter. During fall, try adding 1/2 teaspoon of cinnamon and a pinch of nutmeg to the dry ingredients for a seasonal flavor. The beauty of this recipe is its adaptability while still maintaining that perfect cornbread texture.
Southern Cornbread History
These poppers are a modern twist on traditional Southern cornbread, which has roots going back to Native American cuisine. Unlike Northern cornbread which tends to be sweeter, authentic Southern cornbread originally contained no sugar at all and was cooked in cast iron skillets with bacon grease. This recipe bridges the old and new by maintaining the cornmeal base while adding honey for natural sweetness. The mini muffin format makes them perfect for our modern, on the go lifestyle while still honoring the comfort food tradition they come from.
Common Queries
- → How do I keep cornbread poppers moist?
Ensure not to overbake and use milk, melted butter, and honey as directed. Brush the poppers with honey butter glaze while warm to lock in moisture.
- → Can I use canned or frozen corn kernels?
Yes. Both canned (drained) and frozen (thawed) corn work well. Fresh corn adds extra sweetness and texture if available.
- → Are these poppers suitable for making ahead?
They can be made a day or two ahead and stored in an airtight container. Briefly reheat in the oven for a fresh-baked texture.
- → How can I add a savory twist?
Try mixing shredded cheddar cheese or a pinch of chili powder into the batter for a savory kick that pairs well with honey butter.
- → What’s the best way to serve these poppers?
Serve them warm with extra honey butter for dipping or drizzling. They make great snacks, appetizers, or fun sides at gatherings.