For the Cornbread Poppers
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 cup buttermilk
- ⅓ cup melted butter
- 2 tbsp honey
- 1 cup shredded cheddar cheese (optional)
- 1 jalapeño finely diced (optional)
- Oil for frying
For the Honey Butter Glaze
- ¼ cup unsalted butter, melted
- 3 tbsp honey
- Pinch of salt
Instructions
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until fully combined. This helps evenly distribute the ingredients for fluffy poppers.
Step 2: Mix the Wet Ingredients
In another bowl, whisk together the eggs, buttermilk, melted butter, and honey. Stir until smooth and creamy.
Step 3: Combine the Batter
Slowly pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix. Fold in shredded cheddar cheese and jalapeños if using.
Step 4: Heat the Oil
Pour about 2 inches of oil into a deep skillet or heavy pot. Heat to 350°F (175°C). Proper oil temperature helps create crispy, golden poppers without absorbing excess grease.
Step 5: Fry the Poppers
Using a cookie scoop or spoon, carefully drop small portions of batter into the hot oil. Fry for 2–3 minutes per side until golden brown and cooked through. Remove and place on paper towels.
Step 6: Make the Honey Butter Glaze
In a small bowl, whisk melted butter, honey, and salt together until smooth.
Step 7: Coat and Serve
Brush or drizzle the warm honey butter glaze over the freshly fried cornbread poppers. Serve immediately while warm and crispy.
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