Easy Cornmeal Popovers Recipe

These cornmeal popovers are light, crispy, and airy with just a hint of nutty corn flavor. They’re simple to mix, bake up tall and golden, and are perfect with butter and honey.

Course Bread

Cuisine American

Prep Time 35

Cook Time 30

Total Time 1 5

Servings popovers

Calories 107kcal

Author Marye Audet-White

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

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.

Wrap leftovers in a plastic bag and store them in the refrigerator for up to 2 days. They aren't as good after storage.

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 lowfat anything.
Always grease the pans with melted butter.

Nutrition