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You absolutely can do that. Brits call it Yorkshire Pudding, and the technique is actually fairly forgiving. You can make them muffin sized, or you can make one big popover. Just don't mess around, popovers get their "pop" from steam. A medium cast-iron skillet (9 inches or 23 cm, roughly) is perfect, you can do it in a square tin too. My British buddy ...


You can, but the bottom may not be as flaky. You'll get something more like an entamens turn over than a fresh pastry.


When I make my corn bread I mix one cup of the fine cornmeal/corn flour and one cup of the coarse rough form corn semolina. :) and always use Butter milk.

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