- 1 cup milk
- 2 medium eggs
- 2/3 cup flour
- 1/3 cup cornmeal
- 1 tablespoon sugar
- 1/2 teaspoon salt
First set your oven to 450°. Then get out a
muffin tin. A heavy muffin tin is best (I
use cast iron), but any kind will do. Oil or
grease the muffin cups liberally. Put the
pan into the oven to preheat while you
prepare the batter.
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. Take the
hot muffin tins out of the oven and
distribute the batter evenly among the hot
oiled cups. Be careful not to burn yourself.
I use about 3 tablespoons of batter for each
cup, pouring it in with a quarter cup
measure, that isn't quite full of batter.
Return the pan to the oven and cook for 15
minutes. The heat of the oven will puff up
the batter nicely, making nice showy
popovers. Then turn the oven down to 350°
and cook for about 20 more minutes. Take the
pan out of the oven and let it cool down for
a few minutes. Remove the popovers from the
muffin tin, and serve right away. These are
good with creamed dishes, or with roast
beef. Makes about a dozen.
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