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.
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.