Food and Recipes Bread Cornmeal Popovers 3.0 (2) 2 Reviews Your bread basket needs an update. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on June 22, 2021 Print Share Share Tweet Pin Email Photo: Laurey W. Glenn; Food Styling: William Smith; Prop Styling: Caroline M. Cunningham Active Time: 12 mins Total Time: 30 mins Servings: 12 Jump to recipe These light and fluffy cornmeal popovers are so good that we are wondering why we didn't think to add cornmeal to our classic popover recipes sooner. Classic airy bread bites get a comforting and unique Southern makeover with the addition of readily available fine white cornmeal. Perfectly textured with a rich, flavorful consistency from the cornmeal, these dinner-roll alternatives will make you rethink those plain dinner rolls you've been serving for years and years. Test Kitchen Tip: The secret to perfect popovers lies in the temperature: You'll need to spoon the batter into a hot muffin pan and immediately pop them into a hot oven. By preheating the oven with the muffin pan inside, you'll achieve the perfect popover temperature. The rest is simple—with basic ingredients you already have in your pantry, like flour, milk, eggs, and butter, you can make these golden brown appetizer bites in less than thirty minutes. Ingredients 1 ½ cups all-purpose flour ½ cup fine white cornmeal 1 ½ teaspoons kosher salt 1 ¾ cups whole milk 4 arge eggs ¼ cup salted butter, melted Directions Place a 12-cup muffin pan in oven. Pre-heat oven to 450°F. (Do not remove pan.) Whisk together flour, cornmeal, and salt in a large bowl. Whisk together milk and eggs in a medium bowl. Gradually whisk milk mixture into flour mixture until well blended. Remove muffin pan from oven. Spoon 1 teaspoon melted butter into each cup of hot muffin pan; return muffin pan to oven for 2 minutes. Remove muffin pan. Divide batter among prepared muffin cups. Bake until puffed and golden brown, 18 to 20 minutes. (Centers will be moist.) Serve immediately. Print