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My weekend favorite has become this cornmeal popover, with its wonderfully crunchy outside and fluffy inside that always wows my friends. The cornmeal brings a nice bit of texture and taste that makes these stand out from regular dinner rolls, and pairing them with herb honey butter creates a tasty mix of sweet and savory.
I came up with these popovers when I wanted to dazzle my spouse's parents during their first time at our place. They were so amazed by how tall they rose and their golden brown look that now they ask for them whenever they stop by, no matter what we're eating.
What You'll Need
- All-purpose flour: Gives these their basic structure while staying airy enough to puff up nicely
- Yellow cornmeal: Brings a nice little crunch and sunny golden color
- Eggs: The key to getting that impressive rise and hollow middle
- Whole milk: Brought to room temp for the fluffiest possible texture
- Melted butter: Makes the batter richer and helps form that fantastic crust
- Honey: Adds just enough sweetness to complement the cornmeal taste
- Softened butter: The foundation for our flavored butter topping
- Fresh herbs: Such as thyme or rosemary to give the butter a fragrant boost
Making Your Popovers
- Get Everything Hot:
- Warm your oven to 450°F with the popover pan inside. This key step creates steam when batter hits the hot pan, making them rise dramatically. Let the pan heat at least 5 minutes while getting everything else ready.
- Blend Dry Stuff:
- Stir the flour, cornmeal, and salt together in a big bowl. Make sure the cornmeal spreads evenly through the flour for the best texture. This mix forms the backbone of your popovers, with cornmeal adding that special feel.
- Mix Wet Stuff:
- In another bowl, beat your eggs until they're foamy, then pour in the warmed milk. The milk needs to be warm so the melted butter won't harden when added. Stir until everything looks smooth and the same color.
- Put It All Together:
- Pour your wet mix into the dry stuff in one steady stream while stirring non-stop. This keeps lumps away. Keep mixing until you've got smooth, slightly thick batter with no dry flour spots.
- Add Butter and Honey:
- Mix in the melted butter and honey until they're completely blended in. Your batter should feel silky and coat the back of a spoon nicely. Let it sit about 5 minutes so the cornmeal can soak up some moisture.
- Pour Into Hot Pan:
- Take the hot pan from the oven and quickly brush butter in each cup. Right away, fill each cup about two-thirds full with batter. That sizzling sound means you're on track for a good rise.
- Bake Carefully:
- Put the filled pan in the oven and bake at 450°F for exactly 15 minutes. Without peeking, turn the temperature down to 375°F and keep baking another 15 minutes. Opening the oven can make your popovers fall flat.
- Whip Up the Butter:
- While they're baking, mix soft butter with honey and finely chopped herbs of your choice. Beat the mixture until it gets fluffy and light, which makes it spread better and taste even more flavorful.
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What I love most about these popovers is watching people's faces when they tear one open and see the hollow inside. My little girl calls them "magic puffs" because she thinks it's amazing how plain batter can turn into something so different once it's baked.
Getting That Amazing Height
To get really tall popovers, you need to nail three things. First, make sure everything's at room temperature so your batter mixes evenly and rises the same all over. Second, your pan must be hot enough to create instant steam when you add the batter. Last, don't open the oven while they're baking or they'll collapse from the cold air. I found this out the hard way after I ruined a whole batch by checking on them too soon.
Keeping Leftovers
These taste best right out of the oven when they're super crispy. If you have extras, keep them in a sealed container at room temperature for up to two days. To get back some of that crispiness, warm them in a 350°F oven for about 5 minutes. Don't use the microwave - it'll just make them tough and rubbery.
Changing Up The Flavors
What's great about this basic recipe is how many ways you can change it. For a savory twist, throw in some grated Parmesan and dried herbs. For a breakfast version, add some cinnamon and vanilla, then serve with maple syrup instead of herb butter. My favorite way to make them is with fresh thyme and crumbled goat cheese mixed in right before baking.
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Ways To Enjoy Them
These cornmeal popovers can make any meal feel special. Try them with a thick beef stew where the hollow centers can soak up all that tasty gravy. For breakfast, crack them open and stuff with scrambled eggs and herbs. During holiday meals, they're a fancy switch from regular rolls that everyone will grab seconds of. I really love having them with soup - the contrast between crispy popover and smooth soup just works so well together.
Frequently Asked Questions
- → How do these treats get their fluffy texture?
The batter releases steam as it bakes due to eggs, warm milk, and the high oven heat, making the treats puff up and stay light inside.
- → Is a regular muffin tin okay to use?
Absolutely! Just preheat and grease the tin first to help the batter rise properly and avoid sticking.
- → Which herbs work well in the butter?
Rosemary, thyme, or chives are great, but feel free to try other options to find your favorite mix!
- → How can I keep them from collapsing?
Resist opening the oven while they bake. Sudden drops in temperature can make them deflate.
- → Can I make this without dairy?
Yes, you can! Use almond milk instead and swap regular butter with a dairy-free alternative.
- → What’s the best way to reheat leftovers?
Reheat at 350°F for about 5-7 minutes to get them warm and slightly crispy again.