Cornmeal Popovers Herb Honey Butter (Print View)
Golden popovers pair with sweet herb butter for a warm, savory side or snack.
# What You'll Need:
→ Cornmeal Popovers
01 -
95 grams all-purpose flour
02 -
30 grams fine cornmeal
03 -
0.5 teaspoon salt
04 -
180 millilitres whole milk, at room temperature
05 -
2 large eggs, at room temperature
06 -
15 grams unsalted butter, melted
07 -
0.5 teaspoon honey or granulated sugar (optional)
08 -
0.5 teaspoon baking powder (optional)
→ Herb Honey Butter
09 -
56 grams unsalted butter, softened
10 -
15 millilitres honey
11 -
0.5 teaspoon fresh thyme, finely chopped (or rosemary, parsley, or chives)
12 -
0.25 teaspoon salt
13 -
0.25 teaspoon freshly ground black pepper
# Directions:
01 -
Preheat oven to 220°C. In a bowl, whisk together all-purpose flour, cornmeal, and salt. In a separate bowl, whisk whole milk, eggs, melted butter, and honey until fully blended. Combine the wet ingredients with the dry ingredients, whisking until the batter is smooth and free of lumps. Allow the batter to rest for 10 minutes while the oven heats.
02 -
Place a popover pan or standard muffin tin in the oven for 5 minutes to heat thoroughly. Lightly grease each cup with a small amount of butter or non-stick cooking spray.
03 -
Fill each heated cup halfway with batter. Bake at 220°C for 15 minutes, then reduce oven temperature to 190°C and continue baking for 10 to 15 minutes, until popovers are golden brown and well risen. Avoid opening the oven during baking to maintain structure.
04 -
In a small mixing bowl, blend softened butter, honey, finely chopped thyme, salt, and black pepper until smooth and creamy. Refrigerate until ready to serve.
05 -
Enjoy popovers warm, paired generously with the herb honey butter. These pair excellently with soups, roasted meats, or fruit preserves.
# Notes:
01 -
For maximum rise, ensure both your eggs and milk are at room temperature before mixing.
02 -
Do not open the oven during baking; sudden temperature changes may cause collapse.