Friday, July 16, 2010

Cornmeal popovers

Makes 10-12


We had these with our tofu scramble the other night…mmmmm.

1 cup milk

2 medium eggs

2/3 cup flour

1/3 cup cornmeal

1 tablespoon sugar

1/2 teaspoon salt

The instructions say to do these in a muffin tin, but I opted for the toaster oven and soufflé cups, and made them a lot bigger than you would in a muffin tin. You get to choose. Preheat your oven to 450°. Oil or grease a muffin tin or soufflé cups. Put the pan/cups into the oven to preheat while you prepare the batter.

In a medium sized bowl, whisk together the milk and eggs. 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. Return the pan to the oven and cook for 15 minutes. The tops will start to puff up at this point. Turn the oven down to 350° and cook for 15 to 20 minutes longer. Let popovers cool for a few minutes before removing from muffin tin or soufflé cups. Very tasty with a little honey.

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