Buttermilk Cornbread PoppersButtermilk Cornbread Poppers
Buttermilk Cornbread Poppers

Buttermilk Cornbread Poppers

These bite-sized cornbread poppers are a delicious and satisfying addition alongside chili. The buttermilk adds a tangy flavor, while the cornmeal gives them a satisfying crunch!
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Recipe - Downers Grove, IL
Buttermilk Cornbread Poppers
Buttermilk Cornbread Poppers
Prep Time10 Minutes
Servings24
Cook Time12 Minutes
Calories49
Ingredients
Non-stick cooking spray
1/2 cup buttermilk
1 Fresh Thyme large egg
1/4 cup sugar
3 Tbsp. salted butter, melted
1/2 cup all-purpose flour
1/2 cup cornmeal
1/4 tsp. Fresh Thyme baking soda
1/4 tsp. Fresh Thyme fine sea salt
1/4 cup fresh or frozen corn kernels, thawed
Butter, optional
Directions
  1. Preheat oven to 400F
  2. Coat mini muffin cups with cooking spray or line with cupcake liners and spray with cooking spray; set aside.
  3. In a medium bowl, whisk together buttermilk, egg, sugar, and butter.
  4. In a large bowl, stir together the flour, cornmeal, baking soda, and sea salt. Add buttermilk mixture to flour mixture, stirring just until combined. Stir in corn kernels.
  5. Spoon batter into prepared muffin cups, filling each 3/4 full. Bake for 10 to 12 minutes or until wooden toothpick inserted near center comes out clean. 
  6. Serve warm poppers with butter, if desired. 
Nutritional Information

Each popper contains: 49 calories, 2 g fat, 1 g saturated fat, 0 g trans fat, 12 mg cholesterol, 56 mg sodium, 7 g carbohydrates, 0 g fiber, 2 g sugar, 1 g protein. Daily values: 1% vitamin A, 0% vitamin C, 1% calcium, 1% iron. 

10 minutes
Prep Time
12 minutes
Cook Time
24
Servings
49
Calories

Directions

  1. Preheat oven to 400F
  2. Coat mini muffin cups with cooking spray or line with cupcake liners and spray with cooking spray; set aside.
  3. In a medium bowl, whisk together buttermilk, egg, sugar, and butter.
  4. In a large bowl, stir together the flour, cornmeal, baking soda, and sea salt. Add buttermilk mixture to flour mixture, stirring just until combined. Stir in corn kernels.
  5. Spoon batter into prepared muffin cups, filling each 3/4 full. Bake for 10 to 12 minutes or until wooden toothpick inserted near center comes out clean. 
  6. Serve warm poppers with butter, if desired.