Corny Cheesy Popovers Recipe
Ingredients
| Unsalted butter to grease a muffin tin 1 1/4 cups milk | ||
| Unsalted butter | 3 Tablespoon, melted | |
| Fine cornmeal | 1 Cup (16 tbs) | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Dry mustard | 1/4 Teaspoon | |
| Generous pinch ground red pepper | ||
| Corn kernels | 1/2 Cup (16 tbs), frozen | |
| Eggs | 4 standard | |
| Shredded sharp Cheddar cheese | 1/2 Cup (16 tbs) | |
Directions
Preheat your oven to 450°F.butter a 12-muffin tin or 12 deep porcelain custard cups.
Combine the milk, melted butter, cornmeal, flour, salt, mustard, and red pepper, and beat until just smooth.
Stir in the corn.
Add the eggs 1 at a time, beating just until each is incorporated.
Using a 1/3 cup measure, fill the muffin tin with the batter, and sprinkle the cheese on top.
With your finger or the handle of a spoon, gently stir each container of batter once or twice to cover the cheese.
Transfer the pan to the lower third of the preheated oven, and bake for 15 minutes, then, lower the temperature to 350°F for 20 minutes longer.
Do not open the oven while thepopovers are baking.
Once they have popped, remove the tin from the oven and test one to see if the centers are dried.
If not, prick the others at this point with a toothpick, and return them to the oven for 3 or 4 minutes to let the steam escape.
Once the popovers are done, immediately loosen them with a sharp knife .
If you have nojalapeno pepper jelly, try combining softened butter with a small amount of minced pickled jalapeno pepper.
Combine the milk, melted butter, cornmeal, flour, salt, mustard, and red pepper, and beat until just smooth.
Stir in the corn.
Add the eggs 1 at a time, beating just until each is incorporated.
Using a 1/3 cup measure, fill the muffin tin with the batter, and sprinkle the cheese on top.
With your finger or the handle of a spoon, gently stir each container of batter once or twice to cover the cheese.
Transfer the pan to the lower third of the preheated oven, and bake for 15 minutes, then, lower the temperature to 350°F for 20 minutes longer.
Do not open the oven while thepopovers are baking.
Once they have popped, remove the tin from the oven and test one to see if the centers are dried.
If not, prick the others at this point with a toothpick, and return them to the oven for 3 or 4 minutes to let the steam escape.
Once the popovers are done, immediately loosen them with a sharp knife .
If you have nojalapeno pepper jelly, try combining softened butter with a small amount of minced pickled jalapeno pepper.
Chef
