Description
These Cornmeal Popovers have a crispy, golden crust and a tender, slightly sweet interior. Served with homemade herb honey butter, they’re a unique twist on a classic!
Ingredients
Units
Scale
- For the Cornmeal Popovers:
- 3/4 cup whole milk
- 2 large eggs, room temperature
- 1/2 cup all-purpose flour
- 1/4 cup fine yellow cornmeal
- 1/2 tsp salt
- 1 tbsp unsalted butter, melted
- 1/2 tsp baking powder
- 1 tbsp honey
- 1/2 tsp fresh thyme or rosemary, chopped (optional)
- For the Herb Honey Butter:
- 4 tbsp unsalted butter, softened
- 1 tbsp honey
- 1/2 tsp fresh thyme or rosemary, chopped
- Pinch of salt
Instructions
- Step 1: Preheat & Prepare
- Preheat the oven to 425°F (220°C). Place a popover pan or muffin tin in the oven to heat up.
- Step 2: Make the Popover Batter
- In a small saucepan, warm the milk over low heat until just warm (not hot).
- In a mixing bowl, whisk the eggs until frothy. Slowly whisk in the warm milk.
- Add the flour, cornmeal, salt, baking powder, and honey, whisking until smooth. Stir in the melted butter and herbs (if using).
- Step 3: Bake the Popovers
- Carefully remove the hot pan from the oven and grease the cups with butter or cooking spray.
- Fill each cup about ⅔ full with batter.
- Bake for 15 minutes at 425°F, then reduce the heat to 350°F (175°C) and bake for another 10–12 minutes until puffed and golden brown. Do not open the oven while baking!
- Remove from the oven and let cool slightly before serving.
- Step 4: Make the Herb Honey Butter
- In a small bowl, mix butter, honey, fresh herbs, and salt until well combined.
- Step 5: Serve & Enjoy
- Serve the warm popovers with a generous spread of herb honey butter. Enjoy!
Notes
- For extra crispiness, bake the popovers a few extra minutes at the end.
- Don’t skip preheating the pan—it helps the popovers rise properly.
- No popover pan? Use a muffin tin, but they may not rise as high.
- Make it cheesy: Add ¼ cup grated Parmesan to the batter for a savory twist.
- Details
Nutrition
- Calories: ~180
- Sugar: 5g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg