Honey Butter Cornbread Poppers (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 1 cup cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 1/2 cup unsalted butter, melted
07 - 1/4 cup honey
08 - 1 cup buttermilk
09 - 2 large eggs

# Instructions:

01 - Preheat oven to 400°F (200°C). Lightly grease a mini muffin tin for 24 portions.
02 - Combine cornmeal, flour, granulated sugar, baking powder, and salt in a large mixing bowl.
03 - In a separate bowl, whisk together melted butter, honey, buttermilk, and eggs until fully blended.
04 - Pour wet ingredients into dry mixture. Stir gently until ingredients are just combined. Do not overmix.
05 - Spoon batter evenly into prepared muffin tin, filling each cavity approximately three-quarters full.
06 - Bake in preheated oven for 12 to 15 minutes, or until a toothpick inserted into the center emerges clean.
07 - Remove from oven and allow to cool slightly on a wire rack before serving warm.

# Notes:

01 - To create a savory variation, add a pinch of cayenne pepper or shredded cheddar cheese to the batter.
02 - Store cooled poppers in an airtight container at room temperature for up to two days, or freeze for extended storage.
03 - For extra flavor, serve with additional honey butter.

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