Description
Soft, fluffy mini cornbread poppers brushed with a rich honey butter glaze for the perfect sweet and savory bite-sized treat.
Ingrédients
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- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup unsalted butter (melted and cooled)
- 2 large eggs
- 1/3 cup honey
- 1/4 cup unsalted butter (for glaze)
- 3 tbsp pure honey (for glaze)
Préparation
- Preheat the oven to 200°C (400°F) and grease a 24-count mini muffin tin.
- Whisk together cornmeal, flour, baking powder, and salt in a large bowl.
- In another bowl, beat the eggs, buttermilk, melted butter, and honey.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fill each mini muffin cup about three-quarters full with batter.
- Bake for 10 to 12 minutes until golden brown and cooked through.
- Whisk together melted butter and honey for the glaze.
- Brush the warm cornbread poppers generously with the honey butter glaze.
- Serve warm.
Notes
Do not overmix the batter to keep the cornbread poppers soft and tender. Best enjoyed fresh from the oven while warm.
- Temps de préparation: 10 minutes
- Temps de cuisson: 12 minutes
- Catégorie: Side Dish
- Méthode: Baking
- Cuisine: Southern
Valeurs nutritionnelles
- Taille d’une portion: 2 poppers
- Calories: 140
- Sucres: 7g
- Sodium: 170mg
- Matières grasses: 7g
- Acides gras saturés: 4g
- Acides gras insaturés: 2g
- Acides gras trans: 0g
- Glucides: 18g
- Fibres: 1g
- Protéines: 3g
- Cholestérol: 30mg