Fresh White Corn, Bacon and Cheddar Popovers
Yield: 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 bacon in a heavy sauté pan until crisp. Drain and reserve drippings.
Shuck corn and carve 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 kernels and their juices in a large mixing bowl. Add eggs and milk; blend well.
In a separate bowl, combine flour, cornmeal, salt, sugar and pepper. Add to corn and milk mixture. Stir in melted butter. Fold in bacon and cheddar. Add 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, 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