Cheesy Cornbread Poppers
These Cheesy Cornbread Poppers are golden, bite-sized delights loaded with sweet corn, cheddar, and bell peppers—perfect for snacking or serving at parties. Moist, savory, and finished with a swirl of whipped honey butter, they’re impossible to eat just one!
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- Wet Ingredients
- 1 cup buttermilk
- 2 large eggs
- ¼ cup melted unsalted butter
Add-Ins
- 1 cup sweet corn kernels fresh or frozen
- ½ cup diced red bell pepper
- ½ cup shredded cheddar cheese
For Honey Butter
- ¼ cup honey
- ¼ cup unsalted butter softened
Instructions
- Preheat oven to 400°F (200°C). Grease a mini muffin tin.
- In a bowl, whisk cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk buttermilk, eggs, and melted butter.
- Stir wet into dry just until combined.
- Fold in corn, red bell pepper, and cheese.
- See full steps with tips & photos → https://p4pd.org/cornbread-poppers/
Notes
- These poppers are best served fresh, but they reheat well in a toaster oven or air fryer.
- Frozen corn can be used straight from the freezer—no need to thaw.
- To make it spicier, add diced jalapeños or a pinch of cayenne.