Southern Honey Butter Cornbread (Print Version)
# Ingredients:
→ Cornbread Poppers
01 -
1 box cornbread mix (about 8.5 oz)
02 -
1/2 cup milk
03 -
2 large eggs
04 -
1/4 cup unsalted butter, melted
05 -
1/2 cup corn kernels (fresh or frozen)
06 -
1/4 cup shredded cheddar cheese
07 -
1/4 teaspoon salt
08 -
1/4 teaspoon black pepper
→ Honey Butter Glaze
09 -
1/4 cup unsalted butter, softened
10 -
3 tablespoons honey
11 -
1/2 teaspoon cinnamon (optional)
# Instructions:
01 -
Preheat the oven to 375°F (190°C) and grease a mini muffin tin with cooking spray.
02 -
In a large bowl, whisk together the cornbread mix, milk, eggs, melted butter, salt, and pepper until smooth.
03 -
Fold in the corn kernels and shredded cheddar cheese.
04 -
Spoon the cornbread batter into the mini muffin tin, filling each cup about 2/3 full.
05 -
Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
06 -
While the cornbread poppers are baking, prepare the honey butter glaze by mixing together the softened butter, honey, and cinnamon (if using) in a small bowl.
07 -
Once the cornbread poppers are done baking, remove them from the oven and let them cool for a few minutes.
08 -
Brush the warm cornbread poppers with the honey butter glaze to give them a sweet, buttery finish.