Ingredients:

  • 1 cup (120g) all-purpose flour, plus more for dusting
  • 1 cup (160g) yellow cornmeal, stone-ground preferred
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (240ml) buttermilk
  • 1/4 cup (60ml) vegetable oil, or melted coconut oil
  • 1 large egg
  • 1/2 cup (113g) unsalted butter, softened
  • 1/4 cup (80g) honey
  • 1/4 tsp cinnamon (optional)
  • Pinch of salt

Instructions:

  1. Preheat oven to 400°F (200°C, Gas Mark 6). Grease a mini muffin tin generously.
  2. In a bowl, cream together softened butter, honey, cinnamon (if using), and salt until light and fluffy. Set aside.
  3. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk together buttermilk, oil, and egg.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix! A few lumps are fine.
  6. Fill each muffin cup about halfway with the cornbread batter.
  7. Using a small spoon or cookie scoop, place a small dollop (about 1/2 teaspoon) of honey butter on top of the batter in each muffin cup.
  8. Cover the honey butter with the remaining cornbread batter, filling each cup almost to the top.
  9. Bake for 15-20 minutes, or until a toothpick inserted into the centre (avoiding the honey butter!) comes out clean and the tops are golden brown.
  10. Let the poppers cool in the tin for a few minutes before transferring them to a wire rack to cool completely (or enjoy warm!).