Cornmeal Popovers

Name: Cornmeal Popovers
Total time: 30
Yield: 24
Ingredients: 4 large eggs; 4 tablespoons unsalted butter, 1/2 stick, melted, plus 2 tablespoons, softened for greasing; 2 teaspoons kosher salt; 3 ½ cups milk; 1 ½ cups all-purpose flour; 1 cup cornmeal, finely ground

Recipe by Pierce Abernathy from tasty.co

Breakfast 30 Mins.

Ingredients

24 servings

•

4 large eggs
•

4 tablespoons unsalted butter, 1/2 stick, melted, plus 2 tablespoons, softened for greasing
•

2 teaspoons kosher salt

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3 ½ cups milk
•

1 ½ cups all-purpose flour
•

1 cup cornmeal, finely ground

Instructions

In a large bowl, combine the eggs, melted butter, salt, and milk. Whisk well.
Sift in the flour and cornmeal and slowly whisk to incorporate. Let the batter sit for at least 30 minutes, or up to 4 hours.
Preheat the oven to 400˚F (200˚C). Place 2 12-cup muffin tins in the oven as it preheats.
Remove the hot muffin tins from the oven and brush with butter, then return to the oven for 5 minutes.
Remove the muffin tins from the oven and distribute the batter evenly among the muffin cups, filling them almost to the rim.
Bake for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for 15 minutes more, until the popovers are lightly browned and puffed.
Serve immediately.
Enjoy!