I tried the cornmeal and green onion variation of these popovers a while ago. I did cut a slit in them and return them to the oven to make them extra crispy. We enjoyed them a lot. They are a nice change from cornbread and might be something different to try with chili. Thank you to whoever posted the recipe.

Harvest Popovers with Variations
From Sunset Magazine
Makes: 8

2 Eggs large
1 cup Flour
1/4 tsp Salt
1 cup Milk

Butter 8 muffin cups or 6 custard cups. In a blender mix eggs with flour, salt and milk until very smooth. Pour batter into cups, fill to no more then a 1/4 inch below the top. If using individual cups set them well apart on a cookie sheet. Bake at 375 for about 50 minutes, or until popovers are puffed, well browned and firm to touch. Run a knife around the edge of each popover to loosen. Serve hot.

For extra crispy popovers return to baking cups tilting the popover at an angle. Pierce side with paring knife and return to turned off oven for 5 to 10 minutes.

VARIATIONS:

Rice and Parmesan:
Cook 3 Tbsp of rice, drain, and let cool. Mix the rice with 1/4 cup of grated parmesan cheese. Add to popover batter while it is in the blender.

Bran and Cheddar:
Add to batter while it is in the blender: 1/3 cup bran cereal flakes and 1/4 cup Cheddar cheese, shredded.

Cornmeal and Green onion:
Add to batter while it is in the blender: 1/3 cup yellow cornmeal, 1/3 cup thinly sliced green onion, and 1 clove garlic, minced.