Cornmeal Popovers Herb Honey Butter

Cornmeal popovers with herb honey butter combine a classic, airy popover texture with the rustic flavor of cornmeal and the fresh sweetness of infused butter. They come out of the oven golden brown and are the sort of easy showstopper I love to add next to soup or a roast. My family was skeptical of cornmeal in popovers at first but now clamors for these on chilly weekends.

The first time I made these popovers I was amazed at how well the rich cornmeal flavor played with the herby honey butter. We often double the butter to have leftovers for breakfast toast and roasted vegetables.

Ingredients

• All purpose flour: for structure and rise pick a fresh bag for fluffiest popovers
• Fine cornmeal: for a bit of crunch and rich corn flavor look for stone ground if possible
• Salt: for balancing flavors use a sea salt for pretty flecks if you have it
• Whole milk: for a tender crumb and richness use room temperature milk for best mixing
• Large eggs: these are key for steam and lift free range eggs have the richest color
• Melted butter: adds moisture and flavor use quality unsalted butter
• Honey or sugar: to enhance flavor and add a mild sweetness local honey gives the best floral notes
• Baking powder: helps with extra rise totally optional but great if you want the highest pop
• For the herb honey butter
• Unsalted butter: for creaminess start with a soft stick for easy mixing
• Honey: for a hint of sweetness choose your favorite variety for unique undertones
• Fresh thyme or other soft herbs: for earthiness use whatever is freshest from your garden or fridge
• Salt and black pepper: to balance everything

Step-by-Step Instructions

Make the Popover Batter:

Whisk flour cornmeal and salt in a big bowl until combined. In a second bowl whisk together milk eggs melted butter and honey until smooth and fully blended. Slowly pour the wet ingredients into the dry whisking as you go for a silky lump free batter. Let this rest for ten minutes uncovered so the cornmeal can hydrate and the gluten can relax making for loftier popovers.

Heat the Pan:

Put your empty popover pan or muffin tin into the oven as it preheats. After five minutes carefully take it out and quickly grease each cup with butter or a sweep of oil. This step gives you a dramatic rise and golden sides that release easily.

Bake the Popovers:

Pour the rested batter into each cup filling half full. Place pan in the hot oven and set the timer for fifteen minutes. After this first bake turn the oven down to 375 degrees and bake for another ten to fifteen minutes. The popovers will be golden brown and deeply puffed. Avoid opening the oven during baking so they do not collapse from a draft.

Make the Herb Honey Butter:

Combine the softened butter honey fresh thyme salt and black pepper in a small bowl. Mash together with a spoon or small spatula until creamy and the herbs are distributed. This can be made ahead and kept chilled to let the flavors develop.

Serve and Enjoy:

Slip the popovers from the pan while they are piping hot and steam is escaping. Slather the tops with a generous swipe of the herby honey butter while they are still warm for that melty rich finish. You can serve as a side for soup or roasted meat or simply with jam for a sweet twist.

My favorite part of this recipe is the herby honey butter. Sometimes I mix in a touch of lemon zest or swap in chives for a punchier flavor. My nephew always requests extra butter because he loves it spread on his morning biscuits the next day.

Storing Popovers and Butter

Store leftover popovers in an airtight bag at room temperature for up to a day though they are best eaten hot. To enjoy later pop them into a hot oven for just three minutes to restore their crisp. The herb honey butter keeps in the fridge for up to a week covered tightly. I find it actually gets more flavorful after a day or two as the thyme infuses the butter.

Easy Ingredient Swaps

You can swap the cornmeal for polenta or even a few spoonfuls of whole wheat flour for a different crunch. The milk can be substituted with plant based milk for a dairy free version but use full fat options for the best flavor. If you like a slightly sweeter popover just bump up the honey a bit in the batter.

Serving Suggestions

These popovers are wonderful with creamy soups like tomato or corn chowder and also fit right into a brunch spread next to jam and fruit. Sometimes I serve them as an unexpected side at Thanksgiving or anytime I roast chicken. The sweetness of the honey butter also pairs beautifully with salty cheeses or a big salad.

Popovers Through the Ages

Popover recipes date back to early American settlers where kitchen staples had to stretch far. Adding cornmeal speaks to a Southern influence bringing a rustic element to the classic English roll. My grandma told stories of eating popovers on Sundays and since then every generation has added its own twist from fresh herbs to spicy butters.

Try these popovers fresh from the oven even once and you will want them on repeat. The herby honey butter is what makes this recipe unforgettable.

Recipe Q&A

→ How does cornmeal affect the popover texture?

Cornmeal adds a slight crunch and rich, hearty flavor, making the popovers more rustic and flavorful.

→ What is the best pan to use?

A popover pan gives the most rise and crisp edges, but a muffin tin works well for smaller versions.

→ Can I substitute different herbs in the butter?

Yes, try rosemary, parsley, or chives for distinct herbal notes tailored to your preference.

→ Why should the batter rest before baking?

Resting the batter helps flour absorb liquid and creates a smoother texture for better puffing in the oven.

→ How can I serve popovers beyond butter?

Pair with soups, serve alongside roasted meats, or enjoy with fruit jams for a sweet twist.