Often when I serve soup, casseroles or other one-pot meals, I add a side of bread to help fill tummies and add a feeling of completeness to the meal. I don’t always have time for a handmade loaf of bread, and most of the artisan breads at the grocery store are overpriced.
So when time isn’t on my side I serve popovers. This no-yeast, four ingredient quickbread takes just a few minutes to throw together. There is no needing and no rising. The batter is poured into a muffin pan, where much like muffins it ‘Pops over’ the top. I use the standard recipe from my Betty Crocker cookbook. I have adjusted the times, as I really believe there is a misprint in my book. I have cooked these in three different ovens in two states, both at high and low altitude, and if I follow the cook times in the book they burn. I’ll list the Betty Crocker cook times in parenthesis just in case you need to adjust the times.
Popovers
Preheat the oven to 450F. Mix two eggs, 1 cup of flour, 1 cup of milk and a pinch of salt together until well-blended. Grease a 12-cup muffin pan and fill each cup half full of batter. Bake for 15 minutes at 450F, then lower the temperature to 325F and bake an additional 10 minutes. Remove from oven when the tops are golden. Serve warm.
(BC recommends cooking for 20 minutes at 450F and 15 minutes at 325F. BC also recommends preheating the muffin pan but I never have and they come out fine).
Do you have a favorite quickbread recipe? Share it in the comments!
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