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

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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