Southern Cornbread Poppers

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Golden and crisp on the outside, warm and cheesy inside—Southern Cornbread Poppers are little bites of Southern comfort with a bold, savory charm. These mini poppers take traditional cornbread to a whole new level, transforming the humble classic into a party-perfect snack or a hearty side dish with personality. Each bite-sized round features a cheesy center and a touch of spice, making them impossible to stop at just one.

Whether you’re hosting a barbecue, planning a holiday spread, or just need a flavorful finger food for game day, these poppers deliver big flavor in a small package. Made with cornmeal, sharp cheddar, and optional jalapeños or herbs for extra flair, they offer that deep, corny crunch with a luscious cheesy surprise.

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Ingredients for this Southern Cornbread Poppers Recipe

• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 3/4 cup buttermilk
• 2 large eggs
• 1/4 cup melted butter
• 1 cup shredded sharp cheddar cheese
• Optional: finely chopped jalapeños or chives for mix-in and topping
• Cooking spray or additional melted butter for greasing muffin tin

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Step 1: Prep Your Pan and Preheat

Preheat your oven to 400°F (200°C). Generously grease a mini muffin pan with cooking spray or brush each cup with melted butter to ensure the poppers release easily.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and garlic powder. This dry base sets the stage for a perfectly textured popper.

Step 3: Blend the Wet Ingredients

In another bowl, combine the buttermilk, eggs, and melted butter. Stir well until the eggs are fully incorporated and the mixture is smooth.

Step 4: Combine and Add Cheese

Pour the wet ingredients into the dry mixture. Stir just until combined—do not overmix. Gently fold in the shredded cheddar cheese and any optional additions like jalapeños or chives.

Step 5: Fill and Bake

Spoon the batter into each prepared mini muffin cup, filling about 3/4 full. For extra cheesy goodness, add a small cube or pinch of cheese on top before baking. Bake for 12–15 minutes, or until golden brown and a toothpick inserted comes out clean.

Step 6: Cool Slightly and Serve

Let the poppers cool in the pan for 5 minutes before transferring to a wire rack. Serve warm for maximum gooey delight.

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Frequently Asked Questions

How can I make these gluten-free?

Swap the all-purpose flour for a gluten-free blend and ensure all other ingredients are certified gluten-free. The texture will be slightly different but still delicious.

Can I make these ahead of time?

Absolutely. Bake them the day before and store in an airtight container. Warm them up in the oven just before serving to bring back the crispy edges.

What can I use instead of buttermilk?

You can make a quick substitute by mixing 3/4 cup of milk with 2 teaspoons of lemon juice or white vinegar. Let it sit for 5 minutes before using.

Are these spicy?

They don’t have to be! Leave out the jalapeños for a mild version, or add extra if you love heat.

Can I use a regular muffin tin?

Yes, just adjust the baking time to 18–20 minutes. You’ll get larger poppers that are great for heartier portions.

Do these freeze well?

They do! Freeze in a single layer first, then store in a freezer bag. Reheat in the oven at 350°F (175°C) for about 10 minutes.

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