Ingredients
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup milk
1/2 cup unsalted butter, melted (for batter)
1/4 cup unsalted butter, melted (for glaze)
1/4 cup honey
Instructions
1. Preheat oven to 400°F (200°C). Generously grease a mini muffin tin with butter or non-stick spray.
2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a separate bowl, whisk together eggs, milk, and 1/2 cup melted butter until well combined.
4. Pour wet ingredients into dry ingredients and mix just until moistened (a few lumps are fine—do not overmix).
5. Spoon batter into prepared mini muffin tin, filling each cup about two-thirds full.
6. Bake for 12-15 minutes, until edges are golden and a toothpick inserted into the center comes out clean.
7. While poppers bake, make the glaze: Melt 1/4 cup butter and whisk in honey until smooth.
8. Let poppers cool in the tin for 2-3 minutes, then transfer to a wire rack set over a baking sheet. Brush warm glaze generously over tops. Serve warm.
Notes
For extra crispy edges, preheat the muffin tin in the oven for a few minutes before adding batter.
Store leftovers in an airtight container at room temperature for up to 24 hours, refrigerate for 3-4 days, or freeze for up to 3 months.
Reheat in oven/toaster oven at 300°F for 5-10 minutes for best texture.
Variations: Add shredded cheddar, diced jalapeños, or corn kernels to batter. For glaze, try maple syrup instead of honey or add a pinch of cayenne for heat.
Nutrition information is an estimate based on 4 poppers per serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Appetizer
- Method: Baking
- Cuisine: Southern, American
- Diet: Vegetarian
Nutrition
- Serving Size: 4 poppers
- Calories: 220
- Sugar: 12g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg