Cornmeal Popovers Recipe By Tasty

Steps:

• 1. Place a 12-cup muffin pan in oven. Pre-heat oven to 450°F. (Do not remove pan.) 2. Whisk together flour, cornmeal, and salt in a large bowl. Whisk together milk and eggs in a medium bowl. Gradually whisk milk mixture into flour mixture until well blended. 3. Remove muffin pan from oven. Spoon 1 teaspoon melted butter into each cup of hot muffin pan; return muffin pan to oven for 2 minutes. 4. Remove muffin pan. Divide batter among prepared muffin cups. Bake until puffed and golden brown, 18 to 20 minutes. (Centers will be moist.) Serve immediately.

Steps:

• Preheat the oven to 400° F for 20 minutes. Place 1 piece of butter in the bottom of each cup of a six-cup popover tin (or six 1/2-cup custard cups). Place the popover pan on a baking sheet.
• In a smaller bowl, lightly whisk the eggs until they change color. Whisk in the milk.
• In a medium bowl, whisk together the flour and salt until well blended. Gently whisk the egg mixture into the flour mixture until only small lumps are left, and set aside.
• Place the popover tin and baking sheet in the oven for 4 minutes. At 3 minutes, give the batter a light whisk. Using an oven mitt, remove the hot tin from the oven and immediately divide the batter among the prepared cups. Bake for 25 minutes without opening the oven door. The popovers will be puffy, with crisp brown crusts and hollow, moist interiors. Serve immediately.

Steps:

• Preheat oven to 425*F. Butter a 12 cup popover pan or muffin pan.
• In a medium bowl mix together the flour, cornmeal, sugar, salt, and pepper. Stir in remaining ingredients until almost blended(a few lumps should remain).
• Pour 1/4 cup of batter into each cup, and bake until puffed and deep golden, 25 to 30 minutes. Serve immediately.