Popovers

To make 8 large or 1 dozen small popovers

1-1/4 cups milk
2 tablespoons vegetable oil
1/2 teaspoon salt
1 cup flour
1/4 cup yellow cornmeal
3 eggs at room temperature

Preheat the oven to 425 degrees. Heat a heavy 8-cup popover pan or 12-cup muffin pan in the oven for 10 minutes or so.

For the batter; use a wire whisk to comhine the milk, oil and salt in a mixing bowl. Sift the flour and cornmeal together over the liquid ingredients. Whisk the mixture for about a minute, until it is smooth. Add the eggs, one at a time, whisking just enough after each addition to incorporate it. Do not overheat the batter.

Take the hot pan out of the oven, and use a pastry brush to coat the cups with vegetable oil. Ladle thc batter into the cups and bake the popovers for 30 minutes or until they are puffed. Do not open the oven door or the popovers might collapse. Reduce the heat to 350 degrees and continue baking for five to 10 minutes to firm and brown the popovers. If you like, prick the side of each popover with the tines of a fork or cut a slit with a knife tip to let steam escape, then return the popovers to the oven for a few minutes to crisp them. Remove the popovers from the pan and serve them while thev are still hot.