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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Serve these hot out of the oven with lots of sweet butter! Fresh corn is best in this. From The New Basics Cookbook. Ingredients:
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 |
Directions:
1. Preheat oven to 425*F. Butter a 12 cup popover pan or muffin pan.
2. 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).
3. Pour 1/4 cup of batter into each cup, and bake until puffed and deep golden, 25 to 30 minutes. Serve immediately.
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