Cornmeal Popovers Recipe By Tasty

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CORN POPOVERS



Corn Popovers image

Serve these hot out of the oven with lots of sweet butter! Fresh corn is best in this. From The New Basics Cookbook.

Provided by Sharon123

Categories     Breads

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup flour
1 tablespoon coarse yellow cornmeal
1 teaspoon sugar
1/2 teaspoon salt
fresh ground pepper, to taste
1 cup milk
4 large eggs, lightly beaten
1/2 cup fresh corn kernels, lightly mashed with a fork
1 tablespoon fresh chives, snipped
1 tablespoon butter, melted and cooled to room temperature

Steps:

  • Preheat oven to 425*F. Butter a 12 cup popover pan or muffin pan.
  • In a medium bowl mix together the flour, cornmeal, sugar, salt, and pepper. Stir in remaining ingredients until almost blended(a few lumps should remain).
  • Pour 1/4 cup of batter into each cup, and bake until puffed and deep golden, 25 to 30 minutes. Serve immediately.

Nutrition Facts : Calories 186.3, Fat 7.1, SaturatedFat 3.2, Cholesterol 151.8, Sodium 276.8, Carbohydrate 22.2, Fiber 1, Sugar 1.4, Protein 8.2

CORNMEAL POPOVERS RECIPE - (3.9/5)



Cornmeal Popovers Recipe - (3.9/5) image

Provided by mirelsonp

Number Of Ingredients 6

1 1/2 cups all-purpose flour
1/2 cup fine white cornmeal
1 1/2 teaspoons kosher salt
1 3/4 cups whole milk
4 large eggs
1/4 cup salted butter, melted

Steps:

  • 1. Place a 12-cup muffin pan in oven. Pre-heat oven to 450°F. (Do not remove pan.) 2. Whisk together flour, cornmeal, and salt in a large bowl. Whisk together milk and eggs in a medium bowl. Gradually whisk milk mixture into flour mixture until well blended. 3. Remove muffin pan from oven. Spoon 1 teaspoon melted butter into each cup of hot muffin pan; return muffin pan to oven for 2 minutes. 4. Remove muffin pan. Divide batter among prepared muffin cups. Bake until puffed and golden brown, 18 to 20 minutes. (Centers will be moist.) Serve immediately.

CORNMEAL POPOVERS RECIPE BY TASTY



Cornmeal Popovers Recipe by Tasty image

Here's what you need: large eggs, unsalted butter, kosher salt, milk, all-purpose flour, cornmeal

Provided by Pierce Abernathy

Categories     Appetizers

Yield 24 servings

Number Of Ingredients 6

4 large eggs
4 tablespoons unsalted butter, 1/2 stick, melted, plus 2 tablespoons, softened for greasing
2 teaspoons kosher salt
3 ½ cups milk
1 ½ cups all-purpose flour
1 cup cornmeal, finely ground

Steps:

  • In a large bowl, combine the eggs, melted butter, salt, and milk. Whisk well.
  • Sift in the flour and cornmeal and slowly whisk to incorporate. Let the batter sit for at least 30 minutes, or up to 4 hours.
  • Preheat the oven to 400˚F (200˚C). Place 2 12-cup muffin tins in the oven as it preheats.
  • Remove the hot muffin tins from the oven and brush with butter, then return to the oven for 5 minutes.
  • Remove the muffin tins from the oven and distribute the batter evenly among the muffin cups, filling them almost to the rim.
  • Bake for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for 15 minutes more, until the popovers are lightly browned and puffed.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 84 calories, Carbohydrate 9 grams, Fat 3 grams, Fiber 0 grams, Protein 3 grams, Sugar 1 gram

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  • Preheat the oven to 400°F. Pour 1 tablespoon of the melted butter into a blender. Distribute the remaining butter into a 12-cup mini popover pan.
  • Add the eggs, milk, and salt to the blender. Blend for 20 seconds to combine. Sift the cornmeal and flour into a small bowl. Place the popover pan into the oven and preheat for 2 minutes.
  • Meanwhile, add the sifted dry ingredients into the blender in two additions, blending for another 20 seconds each. Remove the popover pan from the oven and immediately pour the batter into the pan, filling each cup about ¾ of the way.
  • Bake for 25 minutes without opening the oven door, or until the popovers are puffed and golden. Remove the popovers from the oven. Pierce each one in the side with a small knife to help prevent them from collapsing.


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