If there’s one thing that never goes out of style at any Southern table, it’s cornbread. But what if we took that warm, comforting flavor and turned it into something a little more poppable, a little more golden and crisp—and then topped it with a silky honey butter glaze? That’s exactly what we’re doing today with these Southern-Style Honey Butter Cornbread Poppers. They’re the kind of bite-sized comfort food you didn’t know you needed, but once you try them, you’ll be finding every excuse to make them again.

I first whipped these up for a Sunday potluck, thinking they’d be a fun twist on traditional cornbread muffins. I set them on the table, ran back to grab a drink, and by the time I returned—only crumbs remained. These poppers were gone, and the requests for the recipe came in faster than the sweet tea refills. That’s when I knew I had something special.

Whether you’re planning a cozy brunch, looking for a fun side dish for chili night, or just craving something crispy, golden, and dripping with honey butter, these cornbread poppers are here to deliver. They’re crunchy on the outside, tender on the inside, and glazed to perfection with a sweet and salty honey butter that makes every bite better than the last.

Let’s get started!

Ingredients You’ll Need

For the Cornbread Poppers (Makes about 24):

1 cup cornmeal
½ cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1 tablespoon honey
Vegetable oil (for frying)

For the Honey Butter Glaze:

2 tablespoons unsalted butter, melted
2 tablespoons honey
Pinch of salt

Step 1: Make the Cornbread Batter

This batter comes together super quickly, so it’s great when you’re short on time or need a last-minute dish.

Start by grabbing a medium mixing bowl and whisking together your dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, and salt. Give it a quick stir to evenly distribute everything.

In a separate bowl, combine the wet ingredients: buttermilk, egg, melted butter, and that lovely tablespoon of honey. Stir it well until everything’s blended smoothly.

Now, slowly pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to stir it together just until it’s mixed. You don’t want to overmix here—just enough to bring it all together into a thick, scoopable batter. It’ll be a little lumpy, and that’s totally fine!

Step 2: Heat the Oil

Let’s get things sizzling. Pour about 2 inches of vegetable oil into a deep skillet or heavy-bottomed pot. Heat the oil over medium heat until it reaches 350°F (175°C). A thermometer really helps here to keep things accurate and avoid oil that’s too hot or too cool. If you don’t have a thermometer, test it by dropping a small bit of batter into the oil—if it sizzles and floats, you’re good to go.

I usually keep a plate lined with paper towels nearby at this point, so I’m ready to drain the poppers once they’re fried. Trust me, this step makes cleanup way easier.

Welcome back! Now that we’ve got our batter ready and our oil nice and hot, it’s time to bring these Southern-style honey butter cornbread poppers to life. This is where the magic really starts to happen—the kitchen starts smelling incredible, and those crispy golden bites come out of the oil looking like little pillows of perfection. Let’s get into the next steps and talk about how to finish them off with that irresistible honey butter glaze.

These poppers are seriously easy to fry up, and once you do it a couple of times, you’ll find it becomes second nature. So grab your scoop, get that oil bubbling gently, and let’s get frying!

Step 3: Fry the Poppers

Using a small cookie scoop or a rounded tablespoon, carefully drop spoonfuls of the batter into the hot oil. I recommend doing this in batches—overcrowding the pan can bring the oil temperature down and cause uneven cooking. About 5 to 6 poppers at a time works well for most standard-sized skillets.

Let them cook for about 2 to 3 minutes total, turning occasionally so they get an even, golden brown crust all over. You’re looking for a crisp exterior and a fully cooked, tender center.

Once they’re done, use a slotted spoon to lift the poppers out of the oil and transfer them to a paper towel-lined plate. This helps absorb any excess oil and keeps them from getting soggy.

Quick tip: If you’re working in several batches, keep the finished poppers warm in a low oven (about 200°F) while you finish frying the rest. That way, they’ll all be perfectly warm and ready to glaze when you’re done.

Step 4: Make the Honey Butter Glaze

Now it’s time for the finishing touch—the honey butter glaze that takes these poppers from “yum” to “where have these been all my life?”

In a small bowl, stir together the melted butter, honey, and just a pinch of salt. That tiny bit of salt makes a big difference—it balances out the sweetness and gives the glaze that rich, buttery-sweet flavor that’ll have everyone licking their fingers.

You can either drizzle the glaze over the poppers using a spoon, or for a more even coat, brush it on with a pastry brush while the poppers are still warm. They soak up the glaze beautifully, giving you that melt-in-your-mouth effect with every bite.

Step 5: Serve and Enjoy

Serve these poppers fresh and warm—trust me, that’s when they’re at their best. The outside stays crispy, while the inside stays soft and full of that classic Southern cornbread flavor. And with that sweet honey butter glaze clinging to every curve? Absolute heaven.

These little bites are perfect for so many occasions. I love serving them with fried chicken, pulled pork, or a big bowl of chili. They also make a fantastic appetizer on their own, especially when you’re entertaining and want something a little different from the usual bread basket.

Tips, Variations, and Optional Twists

These cornbread poppers are already packed with flavor, but if you’re the kind of cook who likes to play around (I see you!), here are a few fun variations and helpful tips:

Baked Option: Not in the mood to fry? Spoon the batter into a mini muffin tin and bake at 375°F (190°C) for 12 to 15 minutes until golden. They won’t have the same crunch, but they’ll still be soft, tender, and delicious.
Add Some Heat: If you like a little kick, mix some finely chopped jalapeños into the batter. It adds a spicy note that pairs beautifully with the honey glaze.
Cheesy Twist: Fold in ½ cup of shredded sharp cheddar for a savory depth of flavor. Cheddar and honey? Absolutely yes.
Sweeten It Up: Add a dash of cinnamon or a splash of vanilla extract to the honey butter glaze for a slightly dessert-leaning version of the poppers.
Serving Idea: Pair with a spicy dipping sauce or hot honey for contrast. Or serve them alongside barbecue for that classic Southern combo.

We’re down to the final stretch, and by now you’re probably already picturing that first crispy, buttery bite. But before you head into the kitchen, let’s tackle some of the most common questions people have when it comes to these Southern-style honey butter cornbread poppers.

Whether you’re wondering about make-ahead options, how to reheat leftovers, or just want to know how to tweak the recipe for dietary needs—I’ve got you covered.

Frequently Asked Questions

1. Can I make these cornbread poppers ahead of time?
Yes, you can! While they’re definitely best fresh, you can fry them a few hours ahead and keep them warm in a low oven. If you’re storing them for later, skip the glaze until right before serving to maintain their crisp texture.

2. What’s the best way to reheat leftovers?
To reheat, pop them in the oven at 350°F for about 5–7 minutes. Avoid microwaving—they’ll lose that signature crispness. You can also reheat them in an air fryer at 325°F for 3–4 minutes.

3. Can I freeze the poppers?
Yes! Let them cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container. Reheat straight from frozen in the oven or air fryer until warmed through and crispy again.

4. Can I make these gluten-free?
Absolutely. Swap the all-purpose flour for your favorite gluten-free flour blend. Just be sure it’s a 1:1 replacement with binding agents included. The texture might be a touch different, but they’ll still be delicious.

5. What oil should I use for frying?
Use a neutral oil with a high smoke point—vegetable oil, canola oil, or peanut oil all work well. Avoid olive oil or anything with a strong flavor.

6. Can I skip the honey butter glaze?
Sure, but you’ll be missing out on that sweet Southern charm. If you prefer a savory version, consider brushing with garlic butter or topping with grated cheese instead.

7. Can I use a boxed cornbread mix instead of making the batter from scratch?
You can, but keep in mind that most boxed mixes are sweeter and a bit softer. If you go this route, reduce any added sugar or honey in the batter, and make sure it’s thick enough to hold shape when frying.

Final Thoughts: The Sweetest Little Bite of the South

These Southern-Style Honey Butter Cornbread Poppers are one of those recipes that hit that magical sweet spot—easy to make, hard to stop eating, and guaranteed to make people smile. Whether you’re serving them up with a big ol’ pot of chili, putting them on the table as a holiday appetizer, or sneaking a couple as a late-night snack, they’re the kind of comfort food that feels familiar and exciting all at once.

And the best part? You can tweak them to suit just about any mood. Add cheese, spice, or even dip them in hot honey if you’re feeling adventurous. There’s really no wrong way to enjoy these golden bites.

If you end up trying them, I’d love to hear how it goes! Did you add a personal twist? Serve them alongside a family favorite? Drop a comment and let me know. And if they become a regular part of your rotation like they have in my kitchen—well, welcome to the club.

Until next time, happy cooking and enjoy every crispy, buttery, honey-glazed bite.

Southern-Style Honey Butter Cornbread Poppers