Sunday, July 12, 2015

Sunday Eats - Popovers, the Army and You

Abby's Mom here on a quiet Sunday morning before people start gathering for worship and family time.  Popovers, Waffles and Pancakes are a favorite breakfast on the weekend and I'm constantly experimenting with the recipe.

I finally got the Popovers almost perfect, yet decided to mess with them again.  What about adding cornmeal, for a crunchier, corny texture, but still keeping the custardy, delicate bread like interior? A popover pan, which has an almost inverted tulip shape and is deeper than a muffin tin, is great, but you CAN use a muffin tin. I found my muffin tin on line at William and Sonoma and have had it for years.

It took several baking  runs, just making 2 or 3 popovers at a time.  Too little cornmeal, they tasted like regular ones (which is still good).  Too much, they were a corn muffin on steroids, not a popover (anyone need a boat anchor?)
It was tall,  full of eggy floury buttery goodness in the middle but with a decided cornmeal/corn bread like snap to the top, like the best part of the edges of cornbread.

I tried them out on my husband. He had his head buried in a 1991 Army Survival Tips that I'd been reading  ("you know, most women have "Twilight" on their end table" he said) when the popovers came out of the oven.
He tore into one and of course there is the expected female query.

Me:  "what do you think?"

Husband: (long pause as he finishes it)  "Well it IS better than what's in the Army book".

Me (picking up book)  ". . . the lizard meat is done when the skin bubbles and cracks."

He grinned and quickly polished off the remainder, making me promise to write down the recipe.

So ladies, for a man pleasing bread that's better than lizard on a stick, try my Corn Popovers (makes 6 popovers)

1 and 1/4  cup milk plus two Tablespoons, at room temperature
4 eggs at room temperature
1  tsp wild honey
3/4 cup fresh flour (fresh makes a huge difference, if you haven't baked in 8 months, get some new flour for this recipe)
1/2 cup cornmeal
1/2 tsp. salt
3 Tablespoons butter  (3 Tablespoons)

Preheat oven to 450 and place un-greased popover pan inside.

Mix flour, cornmeal and salt in a medium bowl.

Whisk milk egg and honey in small bowl.

Nuke butter until it's melted.

Whisk liquid into flour, JUST until combined (there will be lumps).
Oven should be about preheated now, remove pan, pour in butter into the popover tins  and swirl around.  Spray top of tin and RIM with non stock spray and immediately pour batter equally into the three tins.

Bake at 450 for 15 minutes. WITHOUT OPENING OVEN
Lower Heat to 350 and bake for 20 minutes more.

Eat immediately!  (like that's a problem).  It's good with scrambled eggs and ham, as well as lentil and bean soups and stews for our "meat free days".


  1. Hari OM
    YUMMERS - seems a bit like an enriched Yorkshire Pudding... baking is a major challenge for me but this sorely tempts me to pull out the mixing bowl!
    YAM xx

  2. OMD OMD We will be RIGHT THERE.... These LOOK and Sound FABULOUS.

    We would want the Skin to crack on the lizards before eating, too...

  3. Oh that looks yummy but we might like a taste of the lizard meat too!

    Your Pals,

    Murphy & Stanley

  4. What??? Fresh flour? So....the five year old flour in the freezer ain't gonna cut it huh?
    I guess I'll have to stick to the lizard meat! Nows, is that cracked lizard skin for well done or medium? ☺
    I bets come over and not take the chance on Ma's cookin'...
    Ruby ♥

  5. that army book sounds like a fabulous cook book for me... lizard meat sounds tasty somehow... I only have to find such a guy here :o)
    easy rider

  6. I have never had one of these and am gonna save this recipe. That looks soo good!!

    xoxo, Ginger, Matt & Matilda's Mom

  7. Ginger, Matt and Matilda's Mom - the popver pan is worth the purchase. My favorite recipe, from which this is based is from my favorite vegetarian cookbook. Moosewood Cookbook. You could probably google the recipe there for the original. Just remember to just barely mix the ingredients, it will be lumpy but there won't be any dry flour bits in it. It's one of my husbands favorite breakfast items and they're great with soups and stews.


Welcome to The Book of Barkley and the Blogville dog blogging community. This blog was created for more memories of Barkley as well as updates on Abby the Senior rescue Lab, who we adopted in 2014.

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