My mom used to make cornbread every Sunday, but I never thought to turn it into little golden bites like this until my neighbor brought a batch to our block party last month. I watched people come back three times. One guy literally said, “I need the recipe before I leave.”
These little cornbread poppers are dangerously good. Crispy on the outside, soft and buttery on the inside, with that sweet honey butter glaze that makes them completely irresistible. They disappeared so fast at dinner last night that I’m already making another batch today.
**INGREDIENTS:**
**For the Poppers:**
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 cup buttermilk
• 1/4 cup melted butter
• 1 large egg
• Oil for frying
**For the Honey Butter Glaze:**
• 3 tablespoons butter, melted
• 2 tablespoons honey
• Pinch of flaky sea salt
• Fresh chives for garnish (optional)
**INSTRUCTIONS:**
1. Whisk together cornmeal, flour, baking powder, salt, and sugar in a large bowl.
2. In another bowl, mix buttermilk, melted butter, and egg until smooth.
3. Pour the wet ingredients into the dry and stir gently until just combined. Don’t overmix—a few lumps are fine.
4. Heat about 2 inches of oil in a deep skillet or pot to 350°F.
5. Use a small cookie scoop or spoon to carefully drop rounded balls of batter into the hot oil. Fry 5–6 at a time so they don’t crowd.
6. Fry for 2–3 minutes per side, turning gently, until deeply golden and crispy all over.
7. Remove with a slotted spoon and drain on paper towels.
8. While still warm, whisk together melted butter and honey, then brush generously over each popper.
9. Sprinkle with flaky sea salt and a little chopped chives if you want that extra touch.
Serve these warm. The honey butter soaks in just enough to make every bite sweet, buttery, and absolutely perfect.
Would you dip these in more honey butter or eat them just like this?