Cornbread Poppers with Honey Butter (Mini Muffin Style)

These Cornbread Poppers are the perfect bite-sized treat—soft, buttery, and bursting with sweet corn flavor.

I love making them when I’m hosting friends or bringing a dish to a picnic.

With colorful bell peppers, sharp cheddar, and a drizzle of warm honey butter, each little muffin is packed with flavor and charm.

They’re comforting, crave-worthy, and completely addicting!

Why You’ll Love This Recipe

Perfectly portioned and easy to serve at parties

Sweet and savory flavor combo that pleases everyone

Made with real corn kernels and sharp cheddar

Quick to bake in just 15 minutes

Delicious warm or at room temp—great for make-ahead

Ingredient Highlights

Dry Ingredients

Cornmeal – Classic base for that signature cornbread texture

All-purpose flour – Keeps them tender and fluffy

Sugar – Adds just the right touch of sweetness

Baking powder – Helps them rise to perfection

Salt – Enhances all the other flavors

Wet Ingredients

Buttermilk – Gives a rich tang and moist crumb

Eggs – Helps bind and give structure

Melted butter – Adds buttery goodness to every bite

Add-Ins

Sweet corn kernels – For juicy pops of texture

Red bell pepper – Brings color and mild sweetness

Shredded cheddar cheese – Melts right into the batter for rich flavor

For Serving

Honey butter – A dreamy mix of softened butter and honey for drizzling

Fresh herbs – Optional garnish for a pop of color (parsley or cilantro)

Pro Tips Before You Start

Don’t overmix the batter—just stir until combined

Fresh, frozen, or canned corn all work—just drain well if using canned

Use sharp cheddar for bolder flavor

Grease your pan well, or use mini paper liners for easy removal

Let them cool slightly before removing so they hold their shape

How to Make Cornbread Poppers with Honey Butter

Step 1: Preheat & Prep
Preheat the oven to 400°F (200°C).

Grease your mini muffin tin or popper pan to prevent sticking.

Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

Step 3: Mix the Wet Ingredients
In a separate bowl, whisk the buttermilk, eggs, and melted butter until smooth.

Step 4: Combine Wet and Dry
Pour the wet ingredients into the dry and stir until just combined.

Don’t overmix—this keeps your poppers light and fluffy.

Step 5: Add the Good Stuff
Gently fold in corn kernels, diced red bell pepper, and shredded cheddar.

This adds color, texture, and extra flavor to every bite.

Step 6: Fill and Bake
Spoon the batter into your muffin cups, filling each about ⅔ full.

Bake for 15–18 minutes, or until golden brown and cooked through.

Step 7: Make the Honey Butter
While the poppers bake, stir together the softened butter and honey.

Set aside so it’s ready for drizzling.

Step 8: Cool and Serve
Let the poppers cool slightly in the pan, then remove and serve warm.

Drizzle with honey butter and garnish with fresh herbs if you’d like!

What to Serve It With

Chili, soups, or stews for dipping

Fried chicken or pulled pork sliders

Brunch spreads with eggs, bacon, and fruit

Southern-style dinners with greens and mac & cheese

As an appetizer with hot honey or jalapeño jelly

Variations & Substitutions

Swap red pepper for jalapeño for a spicy kick

Use a muffin pan for standard-size poppers (adjust baking time)

Try pepper jack or Monterey Jack cheese instead of cheddar

Add chopped green onions for a savory touch

Make them gluten-free with 1:1 gluten-free flour blend

Storage & Make-Ahead Tips

Store cooled poppers in an airtight container at room temp for 2 days

Refrigerate for up to 4 days and reheat gently before serving

Freeze for up to 2 months; thaw and warm in oven to revive texture

Honey butter can be made ahead and stored in the fridge for a week

Best enjoyed warm with freshly melted honey butter!

FAQs

Can I use canned corn instead of fresh?
Yes! Just drain it well to avoid excess moisture in the batter.

Are these spicy?
Not at all! They’re sweet and savory. For heat, try jalapeños or hot sauce.

Can I make them in a regular muffin pan?
You can! Just fill standard muffin tins ¾ full and bake for 18–20 minutes.

How do I know when they’re done?
The tops should be golden and a toothpick should come out clean from the center.

What if I don’t have buttermilk?
Mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let sit for 5 minutes.

Can I make the batter ahead of time?
It’s best to bake immediately once mixed, but you can prep dry and wet ingredients separately.

Do I have to serve them with honey butter?
No—but trust me, it’s heavenly. You can also serve with hot honey, plain butter, or even jalapeño jelly.

Final Thoughts

These Cornbread Poppers are a celebration of comfort and flavor in one little bite.

The tender crumb, sweet corn, and melty cheddar paired with honey butter make them totally irresistible.

They’re everything I love about cornbread—just cuter, quicker, and way more snackable.