Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1 cup (160g) yellow cornmeal, preferably stone-ground (Maizena)
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (240ml) buttermilk
  • 1/4 cup (60ml) vegetable oil
  • 1 large egg, lightly beaten
  • 1/4 cup (60g) creamed corn, canned
  • 1/2 cup (113g / 1 stick) unsalted butter, softened
  • 1/4 cup (80g) honey
  • Pinch of salt

Instructions:

  1. Preheat oven to 400°F (200°C). Grease or line a 24-cup mini muffin tin.
  2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together buttermilk, oil, egg, and creamed corn.
  4. Pour wet ingredients into dry ingredients and gently fold until just combined. Do not overmix; a few lumps are okay.
  5. Fill each muffin cup about 2/3 full.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the poppers are golden brown.
  7. While the cornbread poppers are baking, in a medium bowl, whip together softened butter, honey, and a pinch of salt until light and fluffy.
  8. Let the cornbread poppers cool in the muffin tin for a few minutes, then transfer to a wire rack to cool slightly. Serve warm with honey butter. Slather generously!