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Cornmeal Popovers

by Pierce Abernathy featured in Tasty Holiday Sides & Desserts

Inspired by myrecipes.com

Ingredients

for 24 servings

  • 4 large eggs
  • 4 tablespoons
    unsalted butter, 1/2 stick, melted, plus 2 tablespoons, softened for greasing
  • 2 teaspoons
    kosher salt
  • 3 ½ cups
    milk (840 mL)
  • 1 ½ cups
    all-purpose flour (185 g)
  • 1 cup
    cornmeal, finely ground (150 g)
    Calories 88
    Fat 4g
    Carbs 9g
    Fiber 0g
    Sugar 1g
    Protein 3g

Estimated values based on one serving size.

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Preparation

  1. In a large bowl, combine the eggs, melted butter, salt, and milk. Whisk well.
  2. Sift in the flour and cornmeal and slowly whisk to incorporate. Let the batter sit for at least 30 minutes, or up to 4 hours.
  3. Preheat the oven to 400˚F (200˚C). Place 2 12-cup muffin tins in the oven as it preheats.
  4. Remove the hot muffin tins from the oven and brush with butter, then return to the oven for 5 minutes.
  5. Remove the muffin tins from the oven and distribute the batter evenly among the muffin cups, filling them almost to the rim.
  6. Bake for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for 15 minutes more, until the popovers are lightly browned and puffed.
  7. Serve immediately.
  8. Enjoy!
 

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