Brother Anselm's Famous Popovers
This simple popover recipe came from Brother Anselm Clark, a monk with a baking background who lived at the Marion Mission near Lodge's hometown of South Pittsburg, Tennessee. Clark was trained at the Culinary Institute of America in New Haven, and his bread baking came to be greatly anticipated by all. Here's his popover recipe, which we included in the Lodge Cast Iron Cookbook.
Prep Time15 minutes
Cook Time32-35 minutes
Cook it With Our
- 1 cup sifted all-purpose flour
- ¼ teaspoon salt
- 2 large eggs
- 1 cup milk
- 1 tablespoon butter, melted
- Preheat oven to 425 degrees Fahrenheit. Grease 2 (6-cup) Cast Iron Muffin Pans with butter or shortening and place them in the oven for 10 minutes as it preheats.
- Combine the flour and salt in a medium bowl. In a small bowl, beat the eggs until foamy; add milk, stirring to combine. Gradually add the milk mixture to flour mixture, stirring just until blended. Stir in the melted butter.
- Fill the wells of the prepared muffin pans two-thirds full with batter. Bake until browned, 32-35 minutes. They should have hollow centers when they come out of the oven.
- For an extra kick: Turn them over and make a split in the bottoms. At the table, fill the centers with gravy or jelly, depending on the meal, or you can simply dollop gravy or jelly on top.