These Cornbread Poppers are the perfect bite-sized treat—soft, buttery, and bursting with sweet corn flavor.
I love making them when I’m hosting friends or bringing a dish to a picnic.
With colorful bell peppers, sharp cheddar, and a drizzle of warm honey butter, each little muffin is packed with flavor and charm.
They’re comforting, crave-worthy, and completely addicting!
Why You’ll Love This Recipe
Perfectly portioned and easy to serve at parties
Sweet and savory flavor combo that pleases everyone
Made with real corn kernels and sharp cheddar
Quick to bake in just 15 minutes
Delicious warm or at room temp—great for make-ahead
Ingredient Highlights
Dry Ingredients
Cornmeal – Classic base for that signature cornbread texture
All-purpose flour – Keeps them tender and fluffy
Sugar – Adds just the right touch of sweetness
Baking powder – Helps them rise to perfection
Salt – Enhances all the other flavors
Wet Ingredients
Buttermilk – Gives a rich tang and moist crumb
Eggs – Helps bind and give structure
Melted butter – Adds buttery goodness to every bite
Add-Ins
Sweet corn kernels – For juicy pops of texture
Red bell pepper – Brings color and mild sweetness
Shredded cheddar cheese – Melts right into the batter for rich flavor
For Serving
Honey butter – A dreamy mix of softened butter and honey for drizzling
Fresh herbs – Optional garnish for a pop of color (parsley or cilantro)
Pro Tips Before You Start
Don’t overmix the batter—just stir until combined
Fresh, frozen, or canned corn all work—just drain well if using canned
Use sharp cheddar for bolder flavor
Grease your pan well, or use mini paper liners for easy removal
Let them cool slightly before removing so they hold their shape
How to Make Cornbread Poppers with Honey Butter
Step 1: Preheat & Prep
Preheat the oven to 400°F (200°C).
Grease your mini muffin tin or popper pan to prevent sticking.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk the buttermilk, eggs, and melted butter until smooth.
Step 4: Combine Wet and Dry
Pour the wet ingredients into the dry and stir until just combined.
Don’t overmix—this keeps your poppers light and fluffy.
Step 5: Add the Good Stuff
Gently fold in corn kernels, diced red bell pepper, and shredded cheddar.
This adds color, texture, and extra flavor to every bite.
Step 6: Fill and Bake
Spoon the batter into your muffin cups, filling each about ⅔ full.
Bake for 15–18 minutes, or until golden brown and cooked through.
Step 7: Make the Honey Butter
While the poppers bake, stir together the softened butter and honey.
Set aside so it’s ready for drizzling.
Step 8: Cool and Serve
Let the poppers cool slightly in the pan, then remove and serve warm.
Drizzle with honey butter and garnish with fresh herbs if you’d like!
What to Serve It With
Chili, soups, or stews for dipping
Fried chicken or pulled pork sliders
Brunch spreads with eggs, bacon, and fruit
Southern-style dinners with greens and mac & cheese
As an appetizer with hot honey or jalapeño jelly
Variations & Substitutions
Swap red pepper for jalapeño for a spicy kick
Use a muffin pan for standard-size poppers (adjust baking time)
Try pepper jack or Monterey Jack cheese instead of cheddar
Add chopped green onions for a savory touch
Make them gluten-free with 1:1 gluten-free flour blend
Storage & Make-Ahead Tips
Store cooled poppers in an airtight container at room temp for 2 days
Refrigerate for up to 4 days and reheat gently before serving
Freeze for up to 2 months; thaw and warm in oven to revive texture
Honey butter can be made ahead and stored in the fridge for a week
Best enjoyed warm with freshly melted honey butter!
FAQs
Can I use canned corn instead of fresh?
Yes! Just drain it well to avoid excess moisture in the batter.
Are these spicy?
Not at all! They’re sweet and savory. For heat, try jalapeños or hot sauce.
Can I make them in a regular muffin pan?
You can! Just fill standard muffin tins ¾ full and bake for 18–20 minutes.
How do I know when they’re done?
The tops should be golden and a toothpick should come out clean from the center.
What if I don’t have buttermilk?
Mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let sit for 5 minutes.
Can I make the batter ahead of time?
It’s best to bake immediately once mixed, but you can prep dry and wet ingredients separately.
Do I have to serve them with honey butter?
No—but trust me, it’s heavenly. You can also serve with hot honey, plain butter, or even jalapeño jelly.
Final Thoughts
These Cornbread Poppers are a celebration of comfort and flavor in one little bite.
The tender crumb, sweet corn, and melty cheddar paired with honey butter make them totally irresistible.
They’re everything I love about cornbread—just cuter, quicker, and way more snackable.
