Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1/4 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
If you’re out of buttermilk, you can make a quick substitute. Just mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes. This was a trick Mama Lou taught me, always encouraging resourcefulness in the kitchen.
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a mini muffin pan.
- In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Stir well to ensure everything is evenly distributed.
- In another bowl, whisk together the buttermilk, melted butter, honey, eggs, and vanilla extract until smooth. This is where the magic happens—bringing the wet and dry ingredients together, just like Mama Lou would say, “A good mix makes a happy treat.”
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix; a few lumps are perfectly fine.
- Spoon the batter into the prepared mini muffin pan, filling each cup about three-quarters full. I remember Ouma and I competing to see who could fill them the fastest without making a mess!
- Bake for 10-12 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. The scent that fills the kitchen at this point is nothing short of heavenly.
- Allow the poppers to cool in the pan for a few minutes before transferring them to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International