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Preheat the oven to 375 degrees.
Use 2 tablespoons of the butter to generously grease popover pans.
Pulse the cornmeal in a blender or food processor until very fine.
Mix the cornmeal, flour, and salt in a bowl. Set aside.
Melt the remaining 2 tablespoons of butter.
Whisk together the eggs, milk, buttermilk, and water in a bowl.
Gradually stir the cornmeal mixture into the egg mixture.
Add the melted butter and whisk until smooth.
Let stand for 30 minutes at room temperature.
Put the empty, buttered popover pan in the oven for 5 minutes.
Carefully remove it and pour about ¼ cup of batter into each well.
Put in the oven immediately – bake for 25 to 30 minutes or until the popovers are puffed and golden.
Turn the oven off.
Slit the tops of each one with a knife to let the steam escape and return to the oven for a few minutes.
Serve immediately.
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