Grassroots Farms

Feeding the world a micro-bite at a time

cornbread on black ceramic plate

Pop-Corn Bread with Honey Butter

Popcorn Microgreens Cornbread

This unique recipe blends the subtle, sweet flavor of popcorn microgreens into classic cornbread, complemented by a rich honey butter that enhances the natural sweetness of the dish. It’s a perfect side for BBQs, chili dinners, or as a standalone treat.


  • For the Cornbread:
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/3 cup unsalted butter, melted
  • 1 cup popcorn microgreens, finely chopped
  • For the Honey Butter:
  • 1/2 cup unsalted butter, softened
  • 1/4 cup honey
  • 1/4 cup finely chopped popcorn microgreens


  1. Preheat Oven and Prepare Pan:
  • Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or a similar sized cast iron skillet.
  1. Mix Dry Ingredients:
  • In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
  1. Combine Wet Ingredients:
  • In a separate bowl, beat the eggs, buttermilk, and melted butter until well combined.
  1. Add Microgreens:
  • Fold the popcorn microgreens into the wet ingredients, ensuring they are evenly distributed.
  1. Combine Wet and Dry Mixtures:
  • Add the wet ingredients to the dry ingredients, stirring just until the flour is moistened (the batter should be slightly lumpy).
  1. Bake the Cornbread:
  • Pour the batter into the prepared pan or skillet. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  1. Make the Honey Butter:
  • While the cornbread is baking, mix the softened butter with honey and chopped popcorn microgreens in a small bowl until smooth.
  1. Serve:
  • Allow the cornbread to cool slightly before cutting into squares. Serve warm with a dollop of honey butter on each piece.


  • Variations: Add corn kernels or diced jalapeños to the batter for additional texture and flavor.
  • Storage: Cornbread can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week. Reheat gently before serving.
  • Popcorn Microgreens: These microgreens have a unique, slightly nutty flavor that pairs well with the sweetness of corn and honey, making them an excellent choice for this recipe.