Cornbread symbolizes pocket change because of its gold color. Hopefully, blue cornmeal counts, too. If you are worried that blue will not bring as much fortune as yellow, then go ahead and use the traditional kind. These should be served immediately because they tend to deflate as they cool.
Yield: 12 popovers
- 4 tablespoons unsalted butter
- 1/4 cup blue cornmeal
- 3/4 cup flour
- 1/2 teaspoon kosher salt
- 3 large eggs
- 1 cup milk
- 1/3 cup buttermilk
- 1/3 cup water
- Preheat the oven to 375 degrees.
- Use 2 tablespoons of the butter to grease popover pans generously.
- Pulse the cornmeal in a blender or food processor until very fine.
- Mix the cornmeal, flour, and salt in a bowl. Set aside.
- Whisk together the eggs, milk, buttermilk and water in a bowl.
- Gradually stir the cornmeal mixture into the egg mixture.
- Melt the remaining 2 tablespoons of butter and combine, whisking until smooth.
- Let stand for 30 minutes at room temperature.
- Put the empty, buttered popover pan in the oven for 5 minutes.
- Carefully remove it and pour about ¼ cup of batter into each well.
- Put in the oven immediately and bake for 25 to 30 minutes or until the popovers are puffed and golden.