Honey Butter Cornbread (Print Version)

# Ingredients:

→ Poppers

01 - 1 cup (125g) plain flour
02 - 1 cup (120g) cornmeal
03 - 1 large egg
04 - 1 cup (240ml) buttermilk
05 - ¼ cup (50g) sugar
06 - ¼ cup (60ml) vegetable oil
07 - ½ teaspoon salt
08 - 1 tablespoon of baking powder

→ Honey Butter Glaze

09 - 2 tablespoons honey
10 - ¼ teaspoon salt
11 - ¼ cup (60g) melted unsalted butter

# Instructions:

01 - Set your oven to 400°F (200°C). Use cooking spray for the mini muffin tin or ready your silicone molds.
02 - Grab a big bowl, then stir the cornmeal, flour, sugar, salt, and baking powder together.
03 - In another bowl, beat the egg and mix it with the buttermilk and vegetable oil.
04 - Slowly pour the wet mix into the dry mix. Stir gently until it all comes together without overmixing.
05 - Fill the muffin cups about three-quarters full with the batter. Bake for 10-12 minutes until golden on top, and a toothpick comes out clean.
06 - Mix honey, a pinch of salt, and melted butter in a small bowl until smooth.
07 - Brush the warm poppers generously with the honey butter glaze while they're still hot, and enjoy them warm.

# Notes:

01 - Tastes best when eaten warm
02 - Silicone molds work as a great alternative to mini muffin tins

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