Description
Southern-Style Honey Butter Cornbread Poppers are crispy, golden bites of cornbread loaded with sharp cheddar and a touch of jalapeño for heat, fried to perfection and glazed with a sweet honey butter. Perfect as a savory appetizer or party snack, these poppers combine the comforting flavors of southern cornbread with a delightful crunch and a hint of sweetness.
Ingredients
Scale
Batter Ingredients
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 tablespoon honey
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup finely diced jalapeños (optional)
Frying Ingredients
- Vegetable oil for frying (about 2 to 3 inches in a heavy-bottomed pot)
Honey Butter Glaze
- 2 tablespoons softened butter
- 1 tablespoon honey
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, salt, and optional cayenne pepper until well combined.
- Combine Wet Ingredients: In a separate bowl, thoroughly whisk the buttermilk, large egg, melted butter, and honey until smooth and uniform.
- Make Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix. Then fold in the shredded sharp cheddar cheese and diced jalapeños if you are using them.
- Heat Oil: Pour vegetable oil into a heavy-bottomed pot to a depth of 2 to 3 inches. Heat the oil to 350°F (175°C), using a thermometer to maintain the temperature precisely for even frying.
- Fry Poppers: Using a tablespoon, scoop portions of batter and carefully drop them into the hot oil. Fry in batches to prevent overcrowding the pot. Cook for 2 to 3 minutes, turning occasionally with a slotted spoon to ensure even golden-brown and crisp exteriors.
- Drain and Cool: Remove the fried poppers with a slotted spoon and place them on paper towels to drain excess oil and crisp up further.
- Prepare Honey Butter Glaze: In a small bowl, blend the softened butter and honey together until smooth and creamy.
- Glaze Poppers: While the poppers are still warm, brush or drizzle them generously with the honey butter glaze to infuse a sweet richness.
- Serve: Arrange the warm poppers on a serving platter. Optionally, serve extra honey butter on the side for dipping.
Notes
- The batter can be made up to an hour ahead and stored refrigerated to save preparation time.
- If you prefer a baked version, spoon the batter into mini muffin tins and bake at 375°F for 10 to 12 minutes until golden and cooked through.
- These poppers are best served warm to enjoy the crispy exterior and melty cheddar inside.
- Adjust cayenne pepper and jalapeños for spiciness to your taste.