Fresh White Corn, Bacon and Cheddar Popovers
Yield: Makes 12 muffin-size popovers
Classically, popovers are served for breakfast with butter and jam, but I love transforming them into a savory pastry by adding sweet corn, smoky bacon and sharp white cheddar. I serve them for brunch or as an accompaniment to soups, bright salads and roasted meats.
- 3 strips bacon, finely chopped Add to list
- 1 ear fresh white sweet corn Add to list
- 3 eggs, lightly beaten Add to list
- 1 cup milk Add to list
- 1 cup unbleached white flour Add to list
- 2 tablespoons cornmeal Add to list
- 3/4 teaspoon salt Add to list
- 1 to 2 teaspoons sugar Add to list
- Freshly ground black pepper, to taste Add to list
- 2 tablespoons melted butter Add to list
- 3/4 cup grated sharp white cheddar Add to list
- 2 teaspoons chopped chives (optional) Add to list
- 2 tablespoons chopped chiles (optional) Add to list
Preheat oven to 425° F.
Cook the bacon in a heavy sauté pan until crisp. Drain and reserve the drippings.
Shuck the corn and carve the kernels off the cob. Don’t cut too deeply. With the blade of your knife scrape any milky juices from the cob onto the kernels. Place the kernels and their juices in a large mixing bowl. Add the eggs and the milk and blend well.
In a separate bowl, combine the flour, cornmeal, salt, sugar and pepper. Add to the corn and milk mixture. Stir in the melted butter. Fold in the bacon and cheddar. Add the chives and chiles, if desired.
Pour a scant 1/4 to 1/2 teaspoon bacon drippings into the bottom of individual popover pans or muffin cups. Place in the oven to heat for 3 minutes. Remove and pour the popover batter into each cup, filling about 3/4 full. Bake until deep golden and puffed, about 15 to 25 minutes depending on the size of the pans.
Each popover: 126 cal, 6.7g fat (3.7g sat), 20mg chol, 325mg sodium, 10.7g carb, 0g fiber, 5.4g protein
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
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