Southern-Style Honey Butter Cornbread Poppers (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 1 cup cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 1 cup buttermilk
07 - 2 large eggs
08 - 1/4 cup unsalted butter, melted

→ Mix-ins

09 - 1 cup sweet corn kernels (fresh or frozen)
10 - 1/2 cup shredded cheddar cheese

→ Topping

11 - 1/4 cup honey
12 - 1/4 cup unsalted butter, softened
13 - Fresh chives or parsley for garnish (optional)

# Instructions:

01 - Preheat oven to 400°F (200°C) and grease a mini muffin tin.
02 - Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.
03 - In another bowl, whisk buttermilk, eggs, and melted butter until smooth.
04 - Pour wet ingredients into dry ingredients, stir until just combined. Fold in corn and cheese.
05 - Fill mini muffin cups 2/3 full. Bake 12-15 minutes until golden brown.
06 - Make honey butter by mixing softened butter and honey. Drizzle over warm poppers and garnish.

# Notes:

01 - Can use frozen corn if fresh isn't available
02 - Other cheese varieties can be substituted
03 - Keeps at room temperature for 1-2 days or refrigerated up to 4 days

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