Southern-Style Honey Butter Cornbread (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
250 g cornmeal
02 -
125 g all-purpose flour
03 -
50 g granulated sugar
04 -
15 g baking powder
05 -
2.5 g salt
→ Wet Ingredients
06 -
240 ml buttermilk
07 -
2 large eggs
08 -
60 ml unsalted butter, melted
→ Add-Ins
09 -
150 g sweet corn kernels, fresh or frozen
10 -
75 g red bell pepper, diced
11 -
60 g cheddar cheese, shredded
→ Honey Butter
12 -
60 ml honey
13 -
60 g unsalted butter, softened
→ Garnish
14 -
Fresh parsley or cilantro, chopped
# Instructions:
01 -
Preheat oven to 200°C. Lightly grease a mini muffin tin or popper pan for easy release.
02 -
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until thoroughly blended.
03 -
In a separate bowl, beat buttermilk, eggs, and melted butter until fully combined and frothy.
04 -
Gradually add the wet mixture to the dry ingredients, stirring gently just until incorporated to maintain a light texture.
05 -
Carefully fold in the sweet corn kernels, diced red bell pepper, and shredded cheddar cheese, distributing evenly throughout the batter.
06 -
Spoon batter into the prepared mini muffin tin, filling each cup approximately two-thirds full. Bake for 15 to 18 minutes until the tops are golden and a toothpick inserted in the centre emerges clean.
07 -
While baking, blend the softened butter with honey until smooth and creamy; set aside for serving.
08 -
Allow poppers to cool slightly before gently removing them from the muffin tin. Serve warm, drizzled with honey butter and finished with fresh parsley or cilantro as garnish.
# Notes:
01 -
Avoid overmixing the batter to ensure a tender crumb.
02 -
These poppers are best served warm for optimal texture and flavor.