From Salty Fig
Serving suggestions
Tags
bread, popover, cornmeal, side, snack
When you serve Chili, cornbread is usually a welcomed guest at the party. But after making my latest batch of chili a craving for popovers and their custardy goodness could not be ignored. The perfect solution was to create a cornmeal cheddar popover.
3/4 cup all purpose flour
¼ cup cornmeal
½ teaspon kosher salt
1 cup milk, room temperature
2 eggs, room temperature
1 cup grated cheddar cheese, divided
smoked paprika for garnish (optional)
Preheat the oven to 375 F
Spray 6 cups (or use 8 muffin cups) in a popover pan with cooking oil.
1. Place the flour, salt, eggs and milk in a food processor and run for 30 seconds or until thoroughly blended.
2. Transfer the batter to a bowl and add ¾ cup of the grated cheese.