Ingredients
Scale
The key to this dish lies in selecting the right ingredients, especially when it comes to the butter and cornmeal. I always recommend using fresh, high-quality butter—it makes all the difference in flavor and texture. Growing up, my grandmother insisted on using good butter for baking, and that advice has stuck with me. For the honey, a mild, floral variety works beautifully without overwhelming the dish. If you’re short on time or ingredients, I’ve included a few substitutions below to keep things flexible.
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 2 large eggs
- 3/4 cup whole milk (or buttermilk for extra tang)
- 4 tablespoons unsalted butter, melted
- 3 tablespoons honey, plus extra for brushing
- Optional: 1/2 cup corn kernels for added texture
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin or line it with silicone liners for easy cleanup.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar until evenly combined.
- In a separate bowl, beat the eggs, then add the milk, melted butter, and honey. Mix well to combine the wet ingredients.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the poppers tender. If you’re adding corn kernels, fold them in now.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full for a nice rise.
- Bake for 12-15 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- While still warm, brush the poppers generously with melted butter mixed with a little extra honey for that glossy, sweet finish.
- Allow them to cool slightly before serving, and watch how fast they disappear at the table!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
