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Home » Recipes » Quick Bread Recipes

Easy Cornmeal Popovers Recipe

Published: Mar 22, 2023 Last Updated: Mar 22, 2023 by Marye 2150 words. | About 11 minutes to read this article.

Jump to Recipe Pin Recipe
1 hour hr 5 minutes mins
These easy cornmeal popovers are a yummy twist on the classic popover recipe. The addition of cornmeal gives them a slightly sweet, nutty flavor. Served with melted butter and honey, they're a comforting blend of country and classy.
Cornmeal Popovers with a text overlay for Pinterest.

These old fashioned quick breads are perfect as a side for soup or served with butter and syrup for a yummy breakfast!

Don't want to scroll through the page to get to the recipe? Use the table of contents to click on the section you want to go to.

Cornmeal popovers in a pan.
Jump to:
  • ❤️ Why you'll love it
  • 🧾 Ingredients
  • 🔪 Instructions
  • 🥫 Storage
  • 📖 Variations
  • 💭 Things to know
  • 👩‍🍳 FAQs
  • 📚 Related recipes
  • 🍽️ Serve with...
  • 🥄 Restless Chipotle recommends
  • 📞 The last word
  • Easy Cornmeal Popovers Recipe
  • ✍🏻 A note from Marye...
  • 💬 Comments

❤️ Why you'll love it

  • Cornmeal gives popovers a slightly sweet, nutty flavor
  • Made with basic ingredients you likely already have
  • These dinner-roll alternatives are also fun with breakfast or lunch

The perfect popovers are about to get a unique Southern makeover with one of my favorite, hearty ingredients! Easy cornmeal popovers are the classic, airy bread bites you crave with an ultra-thin, flaky, and crisp edge—just as they should be!

🧾 Ingredients

This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.

Labeled ingredients for cornmeal popovers.

🔪 Instructions

This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.

Collage of steps showing how to make this recipe.
  1. In a medium bowl, combine the cornmeal, all-purpose flour, and salt.
  2. Whisk the wet ingredients in a large bowl. Then, stir in the dry mixture.
  3. Add the melted butter to the flour/egg mixture and whisk to combine.
  4. Spoon popover batter into the hot, prepared popover pan and bake.

🥫 Storage

There's nothing quite like the taste of warm popovers, smeared with a bit of honey butter or some sweet jam. For best results, serve them straight out of the oven.

If you happen to have some easy cornmeal popovers left after lunch is finished, wrap them in a plastic bag and store them in the refrigerator. They'll last for a day or two, but won't be as fluffy or tender.

You can also freeze popovers, as long as you let them fully cool, first. Then, seal them in a heavy-duty, freezer-safe baggy and store for up to two months!

To reheat your leftover popovers, place them on a baking sheet or in muffin cups. They'll only need about five minutes or so in an oven preheated to 350 degrees F. (However, give them up to ten minutes if heating from frozen!)

Easy cornmeal popovers are perfect for filling with creamed chicken for a light lunch. from restlesschipotle.com
The tops of popovers tend to collapse if you let them sit to long (like when taking pictures) but they are still tasty!

📖 Variations

Easy cornmeal popovers are delicious, but this isn't the type of recipe you can change willy-nilly. However, here are some ideas that will work just fine if you're feeling like switching things up:

  • Stir some Parmesan or Cheddar cheese into the batter. Warm, cheesy popovers—need I say more?!
  • No plain dinner rolls here. Add a few teaspoons of your favorite dried herbs for fun flavor that goes with anything else you're serving!
  • Breakfast popovers are delicious with some cinnamon-sugar dusted over the top after baking.

💭 Things to know

Expert Tip: The popover pan needs to be piping hot when you add the batter, so work quickly! This gives them their classic, crisp crust and makes them rise to airy, cloud-like perfection.

  • It's important to read the recipe through and prepare before getting started. All of the ingredients need to be at room temperature, and you'll have to factor in about a half hour to let the batter rest.
  • Don't use egg substitutes or low-fat milk. This recipe is precise, but it's totally worth it—I promise!
  • Sturdy metal popover pans are essential to this recipe coming out just right. A standard muffin tin won't do the trick, nor will silicone pans.
  • Always grease the pan with melted butter, and don't be afraid to use a little more butter rather than less.
  • Non-stick cooking spray won't work, so don't even try it!
  • Position your oven rack in the lower third of the oven. Too close to the top and the popovers might burn.
  • I know it's tempting to open the oven to check on your pretty popovers while they bake, but for the love of all that is good and delicious, don't open the oven door! Letting out the hot air before the popovers are sturdy will cause them to shrivel like a popped balloon.
  • Cutting a slit in the tops and returning them to the hot oven for a few minutes allows the steam to escape. This is a trick that classic popover recipes use to achieve that perfectly airy, crisp exterior—no sogginess!
  • On the second day, I like to slice the individual popovers and toast them. Load 'em up with your favorite spread (see below for ideas) and enjoy!
  • Leftover cubed popovers are also great in bread pudding or french toast casserole.

👩‍🍳 FAQs

Is heavy cream keto?

Yes! Heavy cream is keto-friendly since it is low in carbs and has a higher fat content.

What's the difference between a muffin pan and a popover cup?

Great question! The 6- and even 12-cup muffin tins are shorter. However, popover pans or cups are made deeper, which forces the batter up. This creates the airy, hollow inside we love so much.

Also, some popover pans are formed with what looks like a wire rack (as opposed to a solid pan) surrounding each cup. This allows better air circulation around each popover.

Why do you let the batter rest? Is this necessary?

For perfect popovers, it sure is! Letting the batter rest allows the gluten in the flour to relax. As a result, your popovers are lighter and airier, rather than chewy and dense.

Should I keep the preheated pan in the oven while I fill it with the popover batter?

There is a bit of controversy with this method. Some say to do so to make sure the pan is piping hot. However, I say "no," and here's why: leaving the oven door open lets hot air escape—very quickly.

It takes the oven longer to reheat than the pan will cool being out of the oven. Popovers need a precise oven temperature to rise. So, work quickly when filling the hot popover pan, keeping the oven door closed while doing so.

What do popovers actually taste like?

They're heavenly! Fluffy cornmeal popovers are slightly crisp on the outside in a very delicate way. Inside, they're super light and airy, filled with big, hollow holes. They're a delicacy for Southern living!

Can I make these ahead of time?

Nope, not this recipe! Easy cornmeal popovers (and, any popovers, really) are best served straight out of the oven. This way, they're still fluffy on the inside while perfectly crisp outside.

These easy cornmeal popovers have a crispy crust and a hollow inside to fill with your favorite things. Like honey. Or jam. From RestlessChipotle.com

📚 Related recipes

  • The perfect vehicle for thick burgers or a hearty deli-meat sandwich, Crusty Cornmeal Torpedo Rolls are chewy and downright delicious!
  • A classic St. Patty's day tradition, Old-Fashioned Irish Soda Bread is versatile, easy, and scrumptious—it's a winner any time of the year!
  • English Muffin Bread only takes about an hour and is full of those airy craters that make the classic breakfast carb a family favorite!
  • Closeup of a chocolate glazed donut with sprinkles.
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🍽️ Serve with...

  • Serve popovers with Homemade Strawberry Butter—there's a good reason they've done it at Neiman Marcus for decades!
  • Garlic Butter Spread is easy and adds so much flavor to popovers or dinner rolls.
  • Add some more Southern flair to your popovers with a Homemade Dried Fig and Chipotle Jam—careful, it's addictive!

🥄 Restless Chipotle recommends

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

You'll need the following items to make this recipe successfully.

  • popover pans
  • whisk
  • food processor
  • butter
  • eggs
  • milk
  • buttermilk
  • flour
  • cornmeal

📞 The last word

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

Closeup of popovers in a popover pan.
5 from 1 vote

Easy Cornmeal Popovers Recipe

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These easy cornmeal popovers are a yummy twist on the classic popover recipe. The addition of cornmeal gives them a slightly sweet, nutty flavor. Served with melted butter and honey, they're a comforting blend of country and classy.
Course Bread
Cuisine American
Prep Time: 35 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings:12 popovers
Calories:107
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Ingredients

  • 4 tablespoons unsalted butter, room temperature
  • 3 large eggs, room temperature
  • 1 cup milk, room temperature
  • ⅓ cup buttermilk, room temperature
  • ⅓ cup water, room temperature
  • ¾ cup flour
  • ¼ cup cornmeal
  • ½ teaspoon kosher salt

I earn a commission from Instacart from qualifying purchases.

Instructions

  • Preheat the oven to 375 degrees.
  • Use 2 tablespoons of the butter to generously grease popover pans.
  • Pulse the cornmeal in a blender or food processor until very fine.
  • Mix the cornmeal, flour, and salt in a bowl. Set aside.
  • Melt the remaining 2 tablespoons of butter.
  • Whisk together the eggs, milk, buttermilk, and water in a bowl.
  • Gradually stir the cornmeal mixture into the egg mixture.
  • Add the melted butter and whisk until smooth.
  • Let stand for 30 minutes at room temperature.
  • Put the empty, buttered popover pan in the oven for 5 minutes.
  • Carefully remove it and pour about ¼ cup of batter into each well.
  • Put in the oven immediately – bake for 25 to 30 minutes or until the popovers are puffed and golden.
  • Turn the oven off.
  • Slit the tops of each one with a knife to let the steam escape and return to the oven for a few minutes.
  • Serve immediately.

Notes

Storage:
For best results, serve them straight out of the oven.
If you happen to have some easy cornmeal popovers left after lunch is finished, wrap them in a plastic bag and store them in the refrigerator.
They'll last for a day or two, but won't be as fluffy or tender.
You can also freeze popovers, as long as you let them fully cool, first. Then, seal them in a heavy-duty, freezer-safe baggy and store for up to two months!
To reheat your leftover popovers, place them on a baking sheet or in muffin cups. They'll only need about five minutes or so in an oven preheated to 350 degrees F. (However, give them up to ten minutes if heating from frozen!)
Tips:
  • Remember that the popover pans need to be steaming hot when you add the batter. This is what gives them the distinctive, thin, crispy crust and causes them to rise high and light.
  • Do not use egg substitute.
  • Do not use lowfat milk.
  • Make sure everything is at room temperature.
  • Use good, metal popover pans. I do not recommend using muffin tins OR silicone.
  • Always grease the pans with melted butter. DO NOT USE COOKING/BAKING SPRAYS.
  • Serve immediately - they are not something you can make ahead of time.

Nutrition Facts

Calories: 107kcal | Carbohydrates: 9g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 129mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 220IU | Calcium: 40mg | Iron: 1mg

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    ✍🏻 A note from Marye...

    I know y'all don't always like the stories bloggers tell so when I have one I try to put it at the very bottom so you can read or skip as you like.

    I've been in love with popovers and all their variations since the first time my mom took me to Neiman Marcus's Zodiac Room for lunch.

    Back then you dressed up to go shopping.

    There was no such thing as heading out to the mall in jeans and a tee. Only "trash" appeared in public without perfectly coiffed hair and at least a little lipstick.

    It was Dallas, it was the late 60s/early 70s and life was simple and uncomplicated. As long as you lived by the rules you'd do fine.

    And by doing fine I mean that you'd go to college, find a suitable husband, and settle down in the "Bubble" (Highland Park/University Park) or a wealthy suburb to raise children, decorate your husband's arm at social events, and bring a 5-Star worthy casserole or pie to church potlucks and bake sales.

    And while I was perfectly prepared for that lifestyle the universe had other plans for me.

    By 1975 all of that had changed, conservative Dallas caught up with the right and left coasts, and frayed jeans and flower power had arrived with a vengeance.

    I traded my White Shoulders perfume for Opium perfume and  learned to drink beer.

    From a can.

    Oh the horror.

    The Zodiac Room is located on the sixth level of Neiman Marcus downtown. To this day it is one of those places that still represents Old Dallas from the menu to the service.

    White linen tablecloths, white linen napkins... quiet, peaceful atmosphere...

    Today I am sure it is fine to head there in jeans but I can't do it. When I go I put on a dress, and stockings, and makeup.

    I can't tell you how tempting it is to pull my mom's ivory colored gloves from the place I have them stored.

    It's the Zodiac Room, after all!

    And, just like they always have, you'll be served big, steaming popovers and strawberry butter. 

    Of course, those popovers are made of fine, white flour - nothing as plebeian as cornmeal.

    Perfect for brunch, these easy cornmeal popovers are crispy with a nutty, country flavor. From RestlessChipotle.com

    First published August 18, 2016. Last updated March 22, 2023 for better images and editorial updates for better reader experience.

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Stephanie

      April 21, 2023 at 3:27 pm

      These look delicious!

      Reply
    2. Rose mary Clute

      October 17, 2021 at 7:09 pm

      I only have the silicone pop over pans
      Will that work?

      Reply
      • Marye

        October 17, 2021 at 7:17 pm

        Hi Rose mary - I've never used them but I'm sure they will.

        Reply
    3. Sue

      November 20, 2016 at 9:52 am

      This does bring back wonderful memories. Nothing like Zodiac Room. I still cannot go shopping with some make up, nice jeans and coordinating shirts, sweaters. Cannot wear sandals with a good pedicure.

      Reply
      • Marye Audet

        November 20, 2016 at 12:52 pm

        Isn't it funny how it sticks with us?

        Reply
    4. Shashi at RunninSrilankan

      August 18, 2016 at 4:11 pm

      Ha - Marye, I love your candor regarding your self-pumping dilemma, I'm not a lad but a lady and would still volunteer to come help you pump your gas if you sent me back with a dozen or two of these popovers!

      Reply
      • Marye Audet

        August 18, 2016 at 8:53 pm

        🙂 LOL! It's a deal. 😉

        Reply
    5. allie

      August 18, 2016 at 2:40 pm

      Hi Marye- I absolutely HATE putting gas in my car too. I guess I was born in the wrong century. Or at least decade. I always thought I'd be a stay at home mom who volunteered with the PTA. Yeah, well things change. 🙂 Your popovers are to die for. I absolutely love the addition of cornmeal.

      Reply
      • Marye Audet

        August 18, 2016 at 8:53 pm

        Thanks Allie!

        Reply

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