Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup honey
For the glaze:
- 1/4 cup unsalted butter
- 2 tablespoons honey
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a mini muffin tin or line it with paper liners.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, beat the eggs, then whisk in the milk and melted butter.
- Pour the wet ingredients into the dry mixture and stir gently until just combined.
- Add the 1/4 cup honey to the batter and mix lightly to incorporate.
- Spoon the batter into the prepared muffin cups, filling each about three-quarters full.
- Bake for 10–12 minutes, or until golden on top and a toothpick inserted in the center comes out clean.
- While baking, melt the 1/4 cup butter for the glaze in a small saucepan over low heat. Stir in the 2 tablespoons honey until smooth.
- When the poppers are done, immediately brush the tops with the warm honey butter glaze.
- Let them cool for 5 minutes in the tin before transferring to a wire rack. Serve warm.
Notes
For a savory twist, fold in shredded cheese or diced jalapeños before baking.
To store, keep in an airtight container at room temperature for up to two days.
These can be made ahead and frozen; thaw and reheat before serving.
- Prep Time: 10
- Cook Time: 12