Cornmeal Popovers

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By David Tanis

Published 2013

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Everybody loves warm corn bread, and these popovers made with fine cornmeal have a similar appeal but are lighter. They’re the perfect combination of air and crunch. The batter can be poured into a standard muffin tin for individual popovers or baked in a cast-iron skillet for a big impressive one. (Miniature popovers are good with cocktails.) On a hot summer day, try them for breakfast and wash them down with a glass of cold buttermilk.