Honey Butter Cornbread (Print Version)
# Ingredients:
→ Poppers
01 -
¼ cup (50g) granulated sugar
02 -
1 cup (240ml) buttermilk
03 -
1 tablespoon baking powder
04 -
1 large egg
05 -
1 cup (120g) cornmeal
06 -
¼ cup (60ml) vegetable oil
07 -
1 cup (125g) plain flour
08 -
½ teaspoon salt
→ Honey Butter Glaze
09 -
¼ teaspoon salt
10 -
2 tablespoons honey
11 -
¼ cup (60g) melted unsalted butter
# Instructions:
01 -
Heat the oven up to 400°F (200°C). Use butter or oil to grease a mini muffin tin, or set up silicone molds.
02 -
In a big bowl, toss together the cornmeal, white flour, sugar, baking powder, and salt using a whisk.
03 -
Grab another bowl and whisk together the buttermilk, veggie oil, and egg until smooth.
04 -
Pour the wet mixture into the dry mix a little at a time while stirring. Stop as soon as the batter is just combined.
05 -
Drop spoonfuls into the muffin tin or molds, going about ¾ full each. Bake for 10 to 12 minutes, or until a toothpick slides out clean with no goo.
06 -
Mix up the melted butter, pinch of salt, and honey in a little bowl using a whisk until smooth.
07 -
Generously coat the hot poppers with the honey butter glaze while they're still toasty. Enjoy them warm!
# Notes:
01 -
They're tastiest when served hot.
02 -
You can swap the muffin tin for silicone molds if that's what you've got.
03 -
Should give you about 24 mini muffins.
04 -
Toss in extras like diced jalapeños, whole corn kernels, or a handful of shredded cheese for fun spins on the classic.