posted by Mai 03-27-102 6:10 AM
1 cup milk
2 medium eggs
2/3 cup flour
1/3 cup cornmeal
1 tablespoon sugar
1/2 teaspoon salt
First preheat oven to 450 degrees. Grease (or use butter-flavor spray) popover tins liberally.
In a medium sized bowl, beat together the milk and eggs. Use a whisk or electric beaters for the best results. Add the flour, cornmeal, sugar and salt. Beat very well, making a nice thick, smooth batter.
Distribute the batter evenly in the tins. Place tin(s) in over and bake for 12 minutes. The heat of the oven will puff up the batter nicely, making nice showy popovers. Then turn the oven down to 350 degrees and cook for about 15-20 minutes longer. Remove from oven and cool for a few minutes. Remove the popovers from the tin(s), and serve right away. These are good with creamed dishes, or with roast beef. Makes about a dozen.
posted by Mai 12-26-102 9:15 AM
Cornmeal adds a slight crunch and sweet flavor to this variation of the classic popover -- the perfect bread to serve with light soups and salads. Try them with Red and Yellow Tomato Soup with Broiled Tomatoes and Goat Cheese Salad for a summer meal.
Makes 11 popovers
3/4 cup all-purpose flour
1/4 cup yellow cornmeal
1/4 teaspoon kosher salt
2 large eggs
1 cup skim milk
1 tablespoon canola oil
Preheat the oven to 450 degrees. Lightly butter a muffin or popover pan.
In a medium bowl, combine the flour, cornmeal, and salt. In a separate bowl, beat the eggs with the milk and oil, using an electric mixer. Heat the muffin pan in the oven for several minutes. Meanwhile, add the liquid ingredients to the dry ingredients and beat with the mixer until smooth.
Remove the muffin pan from the oven. Fill 11 of the muffin cups with the batter. (Traditional cast-iron popover pans are made with 11 cups.) Bake for 20 minutes. Remove the popovers from the pan, place them in a basket lined with a clean napkin, and serve immediately.
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