Ingredients
Scale
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup melted butter
- 2 tablespoons honey
- 1 large egg
- 1/2 cup corn kernels
- 1/4 cup melted butter for glaze
- 2 tablespoons honey for glaze
Instructions
- Preheat oven to 375°F and grease a mini muffin tin.
- Combine cornmeal, flour, sugar, baking powder, and salt.
- Whisk milk, melted butter, honey, and egg until smooth.
- Mix wet into dry ingredients, then fold in corn kernels.
- Spoon batter into muffin tin cups, filling 3/4 full.
- Bake 12–15 minutes until a toothpick comes out clean.
- Mix melted butter and honey, brush over warm poppers.
Notes
- Optional: add jalapeños or cheese for variety.
- Can be made with gluten-free flour.
- Freezes up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Freshly Baked Breads
- Method: Baked
- Cuisine: Southern American
- Diet: Vegetarian