This Southern-style honey butter cornbread has been a small but consistent joy on our family table for years. I first landed on this mini version during a weekend of hosting — I wanted something portable, crowd-pleasing, and nostalgic without the fuss of slicing a pan. The result was little golden poppers with a tender crumb, honey-sweetness, and a buttery finish that had everyone reaching for seconds. They wake up memories of church suppers and summer barbecues but fit perfectly into modern life as an appetizer, snack, or breakfast accompaniment.

What makes these poppers stand out is the balance: coarse cornmeal gives a pleasant grainy texture while all-purpose flour keeps the interior tender. A good splash of buttermilk brightens the batter and reacts with baking powder to create an airy crumb, and the honey-butter drizzle at the end elevates every warm bite. I love making a double batch to freeze — they thaw beautifully and warm back up in a few minutes for instant comfort. Whether you’re serving a crowd or packing lunches for the week, these little bites disappear fast.

Ingredients

• Cornmeal: 1 cup yellow cornmeal (approximately 4.6 oz / 130 g). Choose a medium-grind cornmeal for the best texture — too coarse will feel gritty; too fine turns cakey. I often use Bob's Red Mill medium cornmeal for consistent results.
• All-purpose flour: 1 cup (about 4.4 oz / 125 g). Measure by spooning into the cup and leveling, or use a kitchen scale for precision. This keeps the crumb light without sacrificing structure.
• Granulated sugar: 1/4 cup (about 1.8 oz / 50 g). The sugar brings gentle sweetness and contributes to a tender crumb and nicely browned edges.
• Baking powder: 1 tablespoon (about 12 g). Fresh baking powder is essential for lift; if it’s older than six months, replace it.
• Salt: 1/2 teaspoon (about 3 g). Balances sweetness and enhances corn flavor.
• Buttermilk: 1 cup (240 ml). Provides acidity for tenderness and a subtle tang. If you don’t have cultured buttermilk, mix 1 tablespoon lemon juice or white vinegar into 1 cup milk and let rest 5 minutes.
• Vegetable oil: 1/4 cup (60 ml). Neutral oil keeps poppers moist; you can swap light olive oil for a hint of fruitiness.
• Eggs: 2 large. Room temperature eggs blend more evenly and create a more uniform rise.
• Honey: 1/4 cup (about 3 oz / 85 g) plus additional for drizzling. Use a mild, runny honey for ease of mixing; a wildflower honey will add floral notes.
• Unsalted butter (melted): 1/2 cup (about 4 oz / 115 g). Melt and cool slightly before folding in — it enriches the batter and finishes the poppers when warmed with extra honey.
• Optional cayenne: about 1/2 teaspoon (approximately 2 g) for a subtle warming finish. Adjust to taste.

Instructions

Preheat and prepare: Preheat the oven to 400°F (200°C). Lightly grease a 24-cup mini muffin tin with cooking spray or softened butter. The hot oven and greased cups help develop crisp, golden edges quickly — a short bake time is key to tender interiors. Combine dry ingredients: In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt until fully blended. Whisking aerates the mixture and ensures an even distribution of rising agent. Whisk wet ingredients: In a separate bowl, whisk 1 cup buttermilk, 1/4 cup vegetable oil, 2 large eggs, and 1/4 cup honey until smooth and homogeneous. Room-temperature eggs incorporate more easily and prevent butter from re-solidifying when added. Combine wet and dry: Pour the wet mixture into the dry ingredients and stir with a spatula until just combined. Avoid overmixing to prevent a dense texture; a few small streaks of flour are fine — they’ll disappear in the oven. Fold in butter and season: Gently fold the slightly cooled melted butter (about 1/2 cup) into the batter until just incorporated. If using, fold in about 1/2 teaspoon cayenne for contrast. Butter adds richness and helps the honey butter drizzle adhere when finished. Portion the batter: Spoon the batter into the prepared mini muffin tin, filling each cup roughly two-thirds full. For uniform poppers, use a small cookie scoop or two spoons to level each cup quickly. Bake until golden: Bake on the middle rack for 15–20 minutes until the tops are golden and a skewer inserted in the center comes out clean. Rotate the tin halfway through if your oven has hot spots. Avoid overbaking — they finish cooking as they rest. Prepare honey butter drizzle: While the poppers bake, whisk remaining melted butter with a few tablespoons of extra honey until smooth and pourable. Keep warm; it’s easiest to drizzle when the poppers are still hot. Cool and finish: Remove the tin and let poppers cool for 5 minutes before unmolding. Transfer warm poppers to a rack and drizzle generously with the honey butter. Serve warm for the best texture.

Storage Tips

Store completely cooled poppers in an airtight container at room temperature for up to two days. For longer storage, freeze in a single layer on a baking sheet until solid, then transfer to a zip-top bag or an airtight container for up to three months. Reheat directly from frozen in a preheated 350°F (175°C) oven for 6–8 minutes, or until warmed through and edges are crisp. Avoid microwaving from frozen, which can make them soggy; if you must microwave, do so briefly and then crisp in a hot oven or skillet.

Ingredient Substitutions

Swap half the all-purpose flour for whole wheat pastry flour for a nuttier note and slightly denser texture, or use corn flour for a finer crumb. Replace vegetable oil with melted coconut oil or melted unsalted butter for flavor variation. For a dairy-free option, use a non-dairy yogurt thinned with almond milk in place of buttermilk and replace butter with a vegan butter substitute. Keep in mind acid and fat changes will alter tenderness and flavor slightly.

Serving Suggestions

Serve warm with an extra pot of honey butter for drizzling. These poppers pair beautifully with chili, pulled pork, or a crisp autumn salad. For brunch, offer alongside scrambled eggs and fried green tomatoes. Garnish with a tiny flake of sea salt or a light dusting of powdered sugar depending on whether you want sweet or savory contrasts.

Cultural Background

Cornbread is a staple of Southern cooking, rooted in Native American corn preparations and adapted across centuries by Southern cooks. The honey butter finish nods to the region’s affinity for sweet-savory combinations. Mini versions like these are a modern take — they preserve the classic taste while making the dish portable, party-friendly, and portion-controlled.

Seasonal Adaptations

In summer, stir in fresh corn kernels and chopped chives for brightness; in fall, fold in a tablespoon of maple syrup and a pinch of cinnamon for deeper warmth. Holiday gatherings welcome add-ins like chopped jalapeños and shredded cheddar for a savory twist, or a sprinkling of toasted pumpkin seeds for texture and seasonal flair.

Meal Prep Tips

Make the batter in the morning and refrigerate for up to 24 hours — chilling allows the cornmeal to hydrate and can yield a more consistent crumb. Bake right before serving for best texture, or pre-bake and freeze for grab-and-go mornings. Pack warm poppers in insulated containers to preserve crispness for short transports.

These mini honey butter bites always remind me that small things — a drizzle, a pinch of salt, a hot pan — transform simple ingredients into comfort. Make a tray, share them, and tweak the sweetness and heat until they feel like home.