Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/4 cup honey
- 1/4 cup additional melted butter for honey butter glaze
If you find yourself out of cornmeal, you can substitute with polenta for a slightly coarser texture, which adds a delightful crunch reminiscent of the cornbread I tasted in the markets of Spain.
Instructions
- Preheat your oven to 400°F (200°C) and grease a mini muffin tin or line it with paper liners.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. This reminds me of my early days in Nonna Rosa’s kitchen, where mixing dry ingredients was my first culinary task.
- In a separate bowl, beat together the milk, melted butter, eggs, and honey until smooth. The honey adds a sweetness that brings back memories of the wildflower honey we used to collect at local markets in Italy.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix, as Elena always reminded me, to keep the poppers tender.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 10-12 minutes or until the poppers are golden brown and a toothpick inserted into the center comes out clean.
- While the poppers bake, prepare the honey butter glaze by combining the additional melted butter with 1/4 cup honey in a small bowl.
- Once the poppers are out of the oven, brush them generously with the honey butter glaze while still warm. This step is my favorite, as the kitchen fills with the sweet aroma that always makes me feel at home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International