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Corn Popovers Recipe
|Bread flour||1 Cup (16 tbs)|
|Yellow cornmeal||1 Tablespoon|
|Minced fresh chives||1 Tablespoon|
|Ground red pepper||1⁄4 Teaspoon|
|Skim milk||3⁄4 Cup (12 tbs)|
|Corn on the cob||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Teaspoon|
|Vegetable cooking spray||1|
Serving size: Complete recipe
Calories 803 Calories from Fat 178
% Daily Value*
Total Fat 20 g31%
Saturated Fat 3.7 g18.4%
Trans Fat 0 g
Cholesterol 215 mg
Sodium 814.7 mg33.9%
Total Carbohydrates 120 g40%
Dietary Fiber 6.5 g26%
Sugars 18.7 g
Protein 38 g76.1%
Vitamin A 29.6% Vitamin C 28.7%
Calcium 28.3% Iron 19.1%
*Based on a 2000 Calorie diet
Combine milk, corn, egg whites, egg, and oil in container of an electric blender; cover and process 30 seconds, stopping once to scrape down sides.
Add milk mixture to dry ingredients; stir well with a wire whisk.
Pour batter evenly into muffin pans coated with cooking spray, filling three-fourths full.
Place in a cold oven.
Turn oven on 450°, and bake 15 minutes.
Reduce heat to 350°, and bake an additional 30 to 35 minutes or until popovers are crusty and brown.