Everybody loves warm corn bread, and these popovers have a similar appeal but are lighter. Be sure to use finely ground cornmeal; if a medium grind is the closest you can find, grind it further in a food processor. If the cornmeal is heavy, it will sink to the bottom of the batter.
The batter can be poured into a popover pan, a standard muffin tin for individual popovers, twelve 4-ounce ramekins or, for a big, impressive single popover, a 4-cup baking dish.
The popovers deflate quickly, so serve them straight out of the oven.
Make Ahead: The batter needs to rest for 30 minutes at room temperature.
Servings: 10 - 12 popovers
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 3 large eggs
- 1 cup whole or low-fat milk
- 1/3 cup low-fat buttermilk
- 1/3 cup water
- 3/4 cup flour
- 1/4 cup finely ground cornmeal (see headnote)
- 1/2 teaspoon kosher salt
Preheat the oven to 375 degrees. Use half of the butter to generously grease whichever baking vessel you've chosen (see headnote). Melt the remaining 2 tablespoons of butter.
Whisk together the eggs, milk, buttermilk and water in a mixing bowl.
Sift together the flour, cornmeal and salt in a separate container; gradually stir into the egg mixture to create a thin batter. Add the melted butter and whisk until the batter is smooth. Let stand for at least 30 minutes at room temperature.
Heat the buttered baking pan or dish in the oven for 5 minutes. Immediately pour about 1/4 cup of the batter into each well or ramekin. (If using the latter, place them on a baking sheet.) Bake until the popovers are puffed and well browned, 25 to 30 minutes.
Serve right away.
Adapted from "One Good Dish: The Pleasures of a Simple Meal," by David Tanis (Artisan, 2013).
Tested by Bonnie S. Benwick.
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