Preparation Steps

• Preheat your oven to 400°F (200°C). Grease and flour a mini muffin tin.
• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
• In a separate bowl, whisk together the egg, milk, and melted butter.
• Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
• Spoon the batter into the prepared mini muffin tin, filling each cup about two-thirds full.
• Bake for 18-20 minutes, or until a toothpick inserted into the center of a popper comes out clean and the edges are golden brown.
• While the poppers are baking, prepare the honey butter glaze. In a small bowl, cream together the softened butter, honey, and vanilla extract until smooth.
• Once the cornbread poppers are out of the oven, let them cool in the tin for a few minutes before transferring them to a wire rack.
• Drizzle the warm honey butter glaze over the warm cornbread poppers.
• Serve warm and enjoy!