Making popovers is probably one of the most fun cooking experiences there is. It’s nothing short of magic!
Pour a liquidy batter into molds, pop them in the oven (no pun intended!)… And you end up with gloriously light and puffed up little breads.
This classic recipe works like a charm, but dusting the mold with cornmeal will give your popovers a little extra height – it provides the batter something to hold on to as it rises.
Served piping hot, these popovers are so scrumptious that it’s impossible to exercise restraint. Fortunately, making a double batch is effortless!
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Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.