Ingredients
(Makes about 24 poppers)
For the Cornbread Poppers:
- 1 cup (130g) cornmeal
- ½ cup (65g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (180ml) buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 tablespoon honey
- Vegetable oil, for frying
For the Honey Butter Glaze:
- 2 tablespoons unsalted butter, melted
- 2 tablespoons honey
- Pinch of salt
Instructions
Step 1: Make the Cornbread Batter
- In a medium mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the buttermilk, egg, melted butter, and honey. Mix well.
- Gradually stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
Step 2: Heat the Oil
- Heat about 2 inches of vegetable oil in a deep skillet or pot over medium heat. The oil should reach 350°F (175°C) for frying. Use a thermometer for accuracy.
Step 3: Fry the Poppers
- Using a small cookie scoop or spoon, drop rounded tablespoons of the batter into the hot oil. Fry in batches, avoiding overcrowding the pan.
- Cook for 2–3 minutes, turning occasionally, until the poppers are golden brown and cooked through.
- Remove with a slotted spoon and drain on a paper towel-lined plate.
Step 4: Make the Honey Butter Glaze
- In a small bowl, mix the melted butter, honey, and a pinch of salt until smooth.
Step 5: Glaze and Serve
- Drizzle or brush the warm honey butter glaze over the cornbread poppers. Serve immediately and enjoy!
