Honey Cornbread
Sweet cornbread with honey — honey butter poppers, jalapeño bacon muffins, golden sweet cornbread, buttermilk cornbread — for chili nights and Sunday supper.
★ side
sideSouthern-Style Honey Butter Cornbread Poppers
Southern-Style Honey Butter Cornbread Poppers are not only delicious but also a feast for the eyes with their vibrant colors! Found on Facebook.
Crystal SchuttIngredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter melted
- 1 cup sweet corn kernels
- 1/2 cup shredded cheddar cheese
- 1/4 cup honey
- 1/4 cup unsalted butter softened
- for garnish fresh chives or parsley
Instructions
- 1Preheat your oven to 400°F (200°C) and grease a mini muffin tin or use silicone molds for easy removal.
- 2In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Whisk until well combined.
- 3In another bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
- 4Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix!
- 5Gently fold in the sweet corn kernels and shredded cheddar cheese, adding a beautiful yellow and orange hue to your batter.
- 6Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- 7Bake for 12-15 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- 8While the poppers are baking, prepare the honey butter by mixing the softened butter and honey together until creamy and smooth.
- 9Once the poppers are done, let them cool slightly before removing them from the tin. Drizzle with the honey butter and garnish with fresh chives or parsley for a pop of green!
- 10Serve warm and enjoy these delightful bites of Southern goodness!
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Open in Pepper →Sweet Cornbread Worth Cutting Into Warm
Cornbread is the side that saves dinner. A pan of it turns a pot of beans or a bowl of chili into a real meal, and the honey is what makes people come back for a second square.
Cooks on Pepper reach for these on chili nights, on Sundays when there's ham and greens on the stove, and any time they need something on the table in half an hour without a trip to the store.
Every recipe here is honey-sweet cornbread in some form: Southern-Style Honey Butter Cornbread Poppers, Smoked Jalapeño Bacon Cornbread Muffins, Golden Sweet Cornbread, Buttermilk cornbread, and a couple of shortcut versions built on boxed mix, like Disneyland's Sweet Cornbread and Candied Jalapeño Honey Butter Cornbread.
Quick Tips
- 1
Preheat the skillet first
Put the greased cast iron in the oven for 5 to 8 minutes while it heats, then pour in the batter. You'll get a crisp brown edge instead of a pale one.
- 2
Stir just until combined
Mix the wet into the dry about 15 strokes, lumps and all. Overmixing makes cornbread tough and flat.
- 3
Add creamed corn for moisture
A can of creamed-style corn stirred into two boxes of mix keeps it moist for two days and makes it slice clean.
- 4
Brush honey butter hot
Mash 4 tablespoons softened butter with 2 tablespoons honey and brush the top the minute it leaves the oven so it soaks in.
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