Description
These Honey Butter Cornbread Poppers with Jalapeño Drizzle are a delightful treat that combines sweet and savory flavors, perfect for any occasion.
Ingredients
Scale
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup honey
- 1/4 cup melted butter
- 2 jalapeños, finely chopped
- 1 tablespoon olive oil (for greasing the pan)
Instructions
- Preheat your oven to 400°F (200°C). Grease a mini muffin tin with olive oil or cooking spray.
- In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Whisk together until well mixed.
- In another bowl, whisk together the milk, eggs, melted butter, and honey until smooth.
- Pour the wet mixture into the dry ingredients and gently fold until just combined. Fold in the chopped jalapeños.
- Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full.
- Bake for 12-15 minutes, or until golden brown and a toothpick comes out clean.
- While baking, melt butter in a saucepan, add jalapeño, sauté for 2-3 minutes, then stir in honey, lime juice, and salt. Cook for an additional minute.
- Once baked, cool the poppers in the tin for a few minutes, then drizzle with jalapeño sauce before serving.
Notes
- Store leftovers in an airtight container at room temperature for up to two days or refrigerate for up to a week.
- To reheat, microwave for a few seconds or warm in the oven.
- For freezing, wrap each popper in plastic wrap and place in a freezer bag for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 popper
- Calories: 120
- Sugar: 5g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Honey Butter, Cornbread, Poppers, Jalapeño, Drizzle, Recipe