Corn Popovers

Name: Corn Popovers
Yield: 6 portions
Ingredients: 1 cup unbleached all-purpose flour; ½ teaspoon salt; Freshly ground black pepper, to taste; 1 tablespoon coarse yellow cornmeal; 1 teaspoon sugar; ½ cup fresh corn kernels, lightly mashed with a fork; 1 tablespoon snipped fresh chives; 1 cup milk; 3 extra-large eggs, lightly beaten; 1 tablespoon butter, melted and cooled to room temperature

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

If you can, wait for local fresh corn to appear in the market in summer—that’s when these popovers are just the best. Serve them hot out of the oven with lots of sweet butter or with one of our tangy flavored butters.

Ingredients

1 cup unbleached all-purpose flour
1 tablespoon coarse yellow cornmeal
1

Side dish
Vegetarian
Summer

Method

Preheat the oven to 425°F. Butter a 12-cup popover pan or muffin tin.
In a medium-size bowl toss together the flour, cornmeal, sugar, salt, and pepper. Stir in the remaining ingredients until almost blended (some lumps should still remain).
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