Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- Pinch of salt
- 1 large egg
- 1 cup milk
- 1/4 cup melted butter
- 1/4 cup honey
- 1/4 cup butter (for glaze)
Instructions
- Preheat the oven to 375°F (190°C). Grease or line a mini muffin tin.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, beat the egg, then add milk and melted butter; mix until smooth.
- Pour wet ingredients into dry ingredients and stir gently until just combined.
- Spoon batter into the muffin tin, filling each cup about three-quarters full.
- Bake for 12-15 minutes, until golden and a toothpick inserted comes out clean.
- While baking, melt 1/4 cup butter with honey over low heat, stirring until smooth.
- Remove poppers from oven and let cool slightly. Brush the warm honey butter glaze over each popper.
- Serve warm.
Notes
Avoid overmixing the batter to keep poppers tender.
Customize with spices like cinnamon or a pinch of cayenne for variation.
Can be made dairy-free by substituting butter and milk with plant-based alternatives.
Store leftovers in an airtight container at room temperature or freeze for longer storage.
- Prep Time: 10
- Cook Time: 15