Description
Southern-Style Honey Butter Cornbread Poppers are crispy, golden-fried bites of savory cornbread, enriched with cheddar cheese and jalapeños, and finished with a luscious honey butter glaze. Perfect as a flavorful appetizer or side dish, these poppers bring a touch of Southern comfort to your table with a delightful balance of sweetness and spice.
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup buttermilk
- 1/4 cup honey
- 1 large egg
- 2 tablespoons unsalted butter, melted
Additional Ingredients
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced jalapeños (optional)
- Oil for frying
Honey Butter Glaze
- 2 tablespoons unsalted butter
- 2 tablespoons honey
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until well mixed.
- Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, honey, egg, and melted butter until smooth and fully combined.
- Blend Batter: Pour the wet mixture into the dry ingredients and stir gently until just combined to avoid overmixing. Fold in shredded cheddar cheese and diced jalapeños if using.
- Heat Oil: Heat oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C), ensuring there’s enough for deep frying.
- Fry Poppers: Using a small cookie scoop or tablespoon, carefully drop spoonfuls of batter into the hot oil in batches. Fry each popper for 2–3 minutes per side until golden brown and cooked through.
- Drain Excess Oil: Remove poppers with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.
- Prepare Honey Butter Glaze: In a small saucepan or microwave-safe bowl, melt butter and stir in honey until combined.
- Glaze and Serve: Brush or drizzle the warm honey butter glaze over the fried poppers before serving to add sweetness and moisture.
Notes
- For maximum crispiness, serve the cornbread poppers immediately after frying and glazing.
- These poppers make an excellent appetizer or side dish alongside chili or barbecue dishes.
- For a lighter alternative, bake the batter in mini muffin tins at 375°F (190°C) for 12–15 minutes instead of frying.
- Adjust jalapeño quantity to control spiciness or omit for a milder flavor.
- Ensure oil temperature stays consistently at 350°F to achieve the best texture and avoid greasy poppers.
