Cornmeal Popovers with Herb Honey Butter
light & airy cornmeal popovers slathered with softened herb honey butter
yield: 12 mini popovers
Ingredients
Scale
Cornmeal Popovers
- 3 tbsp butter, melted
- 3 eggs
- 1 ½ cups whole milk
- 1 tsp kosher salt
- ¾ cup finely ground cornmeal
- ½ cup all-purpose flour
- herb honey butter (recipe below)
- honey, for drizzling
Herb Honey Butter
- 2 sticks (½ lb) unsalted butter, softened
- 2 tbsp honey
- ¼ tsp kosher salt
- freshly cracked black pepper
- ¼ cup chopped mixed herbs (oregano, thyme, and sage)
- 1 tbsp chopped parsley
Instructions
Cornbread Popovers
- Preheat the oven to 400°F. Pour 1 tablespoon of the melted butter into a blender. Distribute the remaining butter into a 12-cup mini popover pan.
- Add the eggs, milk, and salt to the blender. Blend for 20 seconds to combine. Sift the cornmeal and flour into a small bowl. Place the popover pan into the oven and preheat for 2 minutes.
- Meanwhile, add the sifted dry ingredients into the blender in two additions, blending for another 20 seconds each. Remove the popover pan from the oven and immediately pour the batter into the pan, filling each cup about ¾ of the way.
- Bake for 25 minutes without opening the oven door, or until the popovers are puffed and golden. Remove the popovers from the oven. Pierce each one in the side with a small knife to help prevent them from collapsing.
- Serve immediately with the herb honey butter (recipe below) and an extra drizzle of honey over top.
Herb Honey Butter
- Combine the softened butter, honey, salt, and a few cracks of fresh black pepper in a mixing bowl. Whisk to combine.
- Fold in the mixed herbs and parsley. Keep the butter at room temperature until serving.