Ingredients:
Dry Ingredients:
1 cup cornmeal
1 cup all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
Wet Ingredients:
1 cup buttermilk
2 large eggs
¼ cup melted unsalted butter
Add-Ins:
1 cup sweet corn kernels (fresh or frozen)
½ cup diced red bell pepper
½ cup shredded cheddar cheese (sharp or mild)
For Honey Butter:
¼ cup honey
¼ cup unsalted butter, softened
Garnish:
Fresh parsley or cilantro, finely chopped
Tools Needed
Mini muffin tin or popper pan
Mixing bowls
Whisk and spatula
Cooling rack
Toothpick (for testing doneness)
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C).
Lightly grease a mini muffin tin or popper pan to prevent sticking.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
Step 3: Combine Wet Ingredients
In another bowl, beat together buttermilk, eggs, and melted butter until well blended.
Step 4: Blend Wet and Dry Mixtures
Gradually pour the wet mixture into the dry ingredients. Stir gently until just combined to avoid overmixing.
Step 5: Fold in Add-Ins
Gently fold in the sweet corn, diced red bell pepper, and shredded cheddar cheese.
Step 6: Fill and Bake
Spoon the batter into the prepared muffin tin, filling each cup about β full.
Bake for 15–18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Step 7: Make the Honey Butter
While the poppers bake, mix softened butter and honey in a small bowl until smooth and creamy.
Step 8: Cool and Serve
Let the poppers cool slightly in the pan before transferring to a cooling rack.
Serve warm, drizzled with honey butter, and garnished with fresh parsley or cilantro.