# Components:
→ Dry Ingredients
01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/2 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1 cup whole milk
08 - 1/3 cup unsalted butter, melted
09 - 1 teaspoon vanilla extract
→ Apple Filling
10 - 1 large apple, peeled, cored, and finely diced (about 1 cup)
11 - 1 tablespoon lemon juice
12 - 2 tablespoons brown sugar
13 - 1/2 teaspoon ground cinnamon
→ Caramel
14 - 12 soft caramel candies, cut in half (24 small pieces)
15 - 1 teaspoon sea salt, for sprinkling (optional)
# Directions:
01 - Preheat oven to 375°F. Grease a 24-cup mini muffin tin or line with mini paper liners.
02 - Combine diced apple with lemon juice, brown sugar, and ground cinnamon in a medium bowl. Set aside.
03 - Whisk together cornmeal, flour, granulated sugar, baking powder, and salt in a large mixing bowl.
04 - Whisk eggs, whole milk, melted butter, and vanilla extract in a separate bowl until smooth.
05 - Add wet mixture to dry ingredients, stirring just until incorporated. Do not overmix batter.
06 - Gently fold apple mixture into the cornbread batter.
07 - Spoon about 1 tablespoon of batter into each mini muffin cup to fill halfway.
08 - Press one piece of caramel candy into the center of each cup, then top with more batter to cover.
09 - Transfer pan to oven and bake 13–15 minutes until golden brown and a toothpick inserted off-center comes out clean.
10 - Let poppers cool in pan 5 minutes; remove to wire rack. Sprinkle with sea salt if desired. Enjoy warm.
