Fresh White Corn, Bacon and Cheddar Popovers | PCC Natural Markets

Fresh White Corn, Bacon and Cheddar Popovers

Yield: 12 muffin-size popovers

Your rating: None (9 votes)

These ingredients are:
peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

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.



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 Lynne Vea, PCC Chef

More about: bacon, cheese, corn


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login