Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar (adjust to taste for sweetness)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk (or substitute with 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup honey (plus extra for glazing)
- 2 tablespoons fresh chopped rosemary or thyme (optional, for a herby twist)
- Non-stick cooking spray or extra butter for greasing the muffin tin
If you want to make this gluten-free, substitute the all-purpose flour with a gluten-free blend. For a dairy-free version, swap buttermilk for almond or oat milk mixed with a bit of apple cider vinegar, and use a plant-based butter alternative. I love how flexible this recipe is—just like the family meals I grew up with, adaptable but always rooted in flavor.
Instructions
- Preheat your oven to 375°F (190°C). Grease a mini muffin tin generously with butter or non-stick spray to ensure easy popping later.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. This dry mix is your base, and I always give it a quick sift—just like Nonna Rosa taught me—to keep things light.
- In another bowl, beat the eggs lightly, then add the buttermilk and melted butter. Stir in the honey until well combined.
- Pour the wet ingredients into the dry ingredients and gently fold together using a spatula. Remember, don’t overmix here! A few lumps are perfectly fine and help keep the poppers tender.
- If you’re adding herbs like rosemary or thyme, fold them in now for a fragrant, fresh note that pairs beautifully with the honey.
- Fill each mini muffin cup about three-quarters full with the batter. They should be heaping but not overflowing.
- Bake in the preheated oven for 12-15 minutes or until the tops are golden and a toothpick inserted comes out clean. The kitchen will start smelling like a Southern dream at this point!
- While the poppers bake, gently warm 2 tablespoons of butter with 2 tablespoons of honey in a small saucepan until melted and combined.
- As soon as the poppers come out of the oven, brush them generously with the honey butter glaze. This step seals in moisture and gives them that signature shine and sweetness.
- Allow the poppers to cool for a few minutes in the pan before carefully removing them. Serve warm for the best experience, just like my mom used to on chilly Monterey evenings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
