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I've made these cornmeal popovers my weekend special, with their crispy outside and fluffy inside that always wows my company. The cornmeal adds just enough texture and taste to make them stand out from regular dinner rolls, and the herb honey butter brings a perfect blend of sweet and savory.
I came up with these popovers when I wanted to dazzle my in-laws on their first trip to our place. They were so blown away by how high they rose and their golden brown color that now they ask for them whenever they visit, no matter what else we're eating.
What You'll Need
- All-purpose flour: Gives the foundation while staying light enough to puff up well
- Yellow cornmeal: Brings a slight crunch and gorgeous golden hue
- Eggs: They're what makes the centers puff up and hollow out
- Whole milk: Make sure it's not cold to help create that fluffy texture
- Melted butter: Makes the batter rich and helps form that tasty crust
- Honey: Adds a touch of sweetness that works well with the cornmeal
- Softened butter: The starting point for our flavored butter topping
- Fresh herbs: Think thyme or rosemary to give the butter amazing scent and flavor
How To Make Them
- Get Everything Hot:
- Turn your oven to 450°F and put your popover pan inside. This key step creates steam when the batter goes in, making them rise dramatically. Let the pan heat up at least 5 minutes while getting everything else ready.
- Blend the Dry Stuff:
- Stir the flour, cornmeal, and salt together in a big bowl. Make sure the cornmeal is mixed in evenly for the right texture throughout. This mix forms the framework of your popovers, with cornmeal giving that special feel.
- Mix the Wet Stuff:
- In another bowl, beat those eggs until they're foamy, then pour in the warm milk. The milk needs to be warm so the melted butter won't harden when added. Stir until it's all one smooth color.
- Put It All Together:
- Pour your wet mix into the dry mix in one steady stream while stirring non-stop. This keeps lumps away. Keep mixing until you've got a smooth, somewhat thick batter with no dry flour hiding anywhere.
- Add the Good Stuff:
- 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. Let it sit about 5 minutes so the cornmeal can soak up some moisture.
- Fill 'Em Up:
- Take that hot pan out of the oven and quickly brush butter in each cup. Right away, fill each one about two-thirds with batter. That sizzling sound means you're on track for a good rise.
- Bake Them Right:
- Put the filled pan in the oven and bake at 450°F for exactly 15 minutes. Without peeking, turn the heat down to 375°F and keep baking another 15 minutes. Opening the door while they're baking can make them fall flat.
- Make Your Fancy Butter:
- While they're baking, mix soft butter with honey and finely chopped herbs of your choice. Whip it up until it's light and fluffy, which makes it spread better and taste amazing.
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My favorite thing about serving these popovers is watching people's faces when they tear one open and see the hollow middle. My little girl calls them "magic puffs" because she loves seeing how simple batter changes into something so completely different in the oven.
Getting That Amazing Height
To get popovers that reach for the sky, you can't skip these three things. First, everything needs to be room temperature so your batter rises evenly. Next, your pan has to be really hot when you add the batter to create instant steam. Last, don't open the oven while they're baking or they'll flatten out right away. I found this out the hard way after I ruined a whole batch by checking on them too soon.
Keeping Them Fresh
These taste best right when they come out of the oven while they're super crispy. If you've got some left over, keep them in a sealed container at room temperature for a couple days. To get some of that crispness back, warm them in a 350°F oven for about 5 minutes. Don't use the microwave or they'll end up tough and rubbery.
Changing Up The Flavors
What's great about this basic recipe is how easily you can switch things up. For something savory, throw in some grated Parmesan and dried herbs right into the batter. If you want breakfast popovers, add some cinnamon and a bit of vanilla, then serve with maple syrup instead of the herb butter. I really love adding fresh thyme leaves and some crumbled goat cheese just before they go in the oven.
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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 hold all that tasty gravy. For breakfast, crack them open and stuff with scrambled eggs and herbs. During holiday dinners, they're a fancy switch from regular rolls that everyone will grab seconds of. I especially like having them with soup, since the crispy popover and smooth soup feel so good together.
Frequently Asked Questions
- → Why are these popovers so light?
Eggs, warm milk, and a hot oven create steam in the batter, which makes the popovers puff up and stay airy.
- → Could a muffin tin work here instead?
Totally! Just preheat and grease it before pouring in the batter to get the best outcome.
- → Which herbs taste best in the butter?
Chives, rosemary, and thyme work great, but feel free to try out your favorite herbs for new flavors!
- → Why might the popovers collapse?
Try not to open the oven while they're baking, as it can lower the temperature and make them fall.
- → Can I turn these dairy-free?
Yes! Switch whole milk for almond milk and use dairy-free butter for both the popovers and the herb butter.
- → What’s the best way to reheat these?
Pop them into a 350°F oven for about 5-7 minutes until they're nice and crisp again.