Ingredients
Scale
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour (or use whole wheat for a nuttier flavour)
- 1/4 cup granulated sugar (adjust to taste for sweetness)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk (or substitute with 1 cup milk plus 1 tablespoon lemon juice, left to sit for 5 minutes)
- 2 large eggs
- 1/4 cup unsalted butter, melted (plus extra for brushing)
- 1/3 cup honey, plus extra for drizzling
- 1 teaspoon vanilla extract (optional, but it adds a lovely warmth)
When I first experimented with this recipe, I played around with the honey quantity — it’s a gentle reminder from my mum’s kitchen that sweetness is a personal thing, and you can always adjust it to your liking. If you’re feeling adventurous, a pinch of cinnamon or a handful of finely chopped fresh herbs like thyme can add a delightful depth too.
Instructions
- Preheat your oven to 375°F (190°C) and line a mini muffin tin with paper liners or lightly grease it with butter. This helps the poppers come out clean and golden.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined. I find this step reminds me of the many times I sifted flour with mum, watching it fall like soft snow onto the counter.
- In a separate bowl, beat the eggs lightly, then stir in the buttermilk, melted butter, honey, and vanilla extract. The mixture should smell fragrant and inviting — a little preview of the magic to come.
- Pour the wet ingredients into the dry and gently fold them together with a wooden spoon or spatula. Be careful not to overmix; a few lumps are perfectly fine and keep the texture tender.
- Spoon the batter evenly into the prepared mini muffin tin, filling each cup about 3/4 full. I like to use a small ice cream scoop for this — it makes the process neat and quick.
- Bake for 12-15 minutes, or until the tops turn a lovely golden brown and a toothpick inserted comes out clean. The smell at this point will have your kitchen feeling like a Southern bakery — pure comfort.
- Remove the poppers from the oven and immediately brush the tops with melted butter, then drizzle with a little more honey while they’re still warm. This step is my favourite — it seals in moisture and adds a glossy, irresistible finish.
- Allow the poppers to cool slightly before serving. They’re best enjoyed warm, fresh from the oven, but I’ll admit, I’ve sneaked a few straight off the tray in my impatience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
