I saw this on Smittenkitchen and I knew I had to try making them. Trying to imagine how nice the whole combination would be and virtual feasting from her blog is not enough. I know I will have to try a few times before I can get it right after all Smittenkitchen was only successful on her third attempt. I tweaked it a bit by adding a tablespoon of cheddar cheese to it. Of course it did not popover , maybe due to the addition of the cheddar cheese ....but I am satisfied with the hollow muffin texture as described by her. I will definitely try again ...love the flavor of this popovers ( or mine should be named as popnot mini muffins :p ) I made them for breakfast and the inside was hollow , light and fluffy.....yummy ! I am satisfied even though it did not popovers as it should be. * I realized this important thing - why my popovers did not pop over ! I opened the oven door to rotate the baking pans and thus that may be the reason why it did not pop over....haha as usual I never read instructions properly - so read the instructions properly before baking - Don't be like me :p
The original ingredients for this just corns kernels, chives, buttermilk, eggs, melted butter, black pepper, salt and sugar . I added cheddar cheese for extra flavor and even though it did not popover, it gave me the texture I wanted. It is easy to whip up. I use my food proccessor and just give it a blitz for a few seconds and leave it to rest for 20 minutes before baking. Smitten Kitchen suggested that you can eat this popovers with a summery salad. For me, I served them for breakfast , as the popovers with the cheddar cheese is enough to be eaten alone with a hot cup of coffee :) This is healthy breakfast with just 1 tablespoon of melted butter in the recipe ! And my extra 1 tablespoon of cheddar cheese is for calcium for my old creaking bones LOL!
I heart all the ingredients used in this recipe
this is so easy to make...just blitz the ingredients for a few seconds
and you are ready to bake them into little popovers :)
I used the disposable aluminium muffin pans so
that no washing is required :p
one recipe I can have 14 pieces
love the light and hollow texture of this flavorful mini popovers
I love the bottom more...it looks delectable :p
and I could not resist but to take a shot of it
before I devour them off.....
you can eat 10 at one sitting...it is so delicious that you can stop at one
I took 4 for my breakfast and gave 4 to Claire and 4 for Wild Boar
the other two, I shared with my four legged son Charco...
he was eyeing my bakes as they come out of the oven....
making the slurp action all the time with long pinky tongue..
dogs are like human.....they love eating too
Corn, Buttermilk, Cheese & Chives Mini Popovers - adapted from SmittenKitchen
Makes 6 popovers in a traditional popover pan or in ramekins; will likely make 9
in muffin tins
1 cup buttermilk
1/2 cup corn kernels ( from most of one cob)
3 large eggs
2 tablespoon melted butter, cooled, divided
1 cup tablespoon yellow cornmeal
1 teaspoon granulated sugar
1/2 teaspoon table salt
freshly ground black pepper
1 tablespoon snipped fresh chives
* I added 1 tablespoon of grated cheddar cheese
Place buttermilk and corn in a blender together and blend for just 3 seconds - you're looking to break up the corn a bit, not puree it. Add the eggs, one tablespoon of melted butter and blend for one second more. Add the flour, cornmeal, sugar, salt , cheese ( if using ) , a few grinds of black pepper and the chives and blend again until barely combined, some lumps are fine.
Set the batter aside to rest while you preheat your oven to 375F or 190C , about 15 minutes. Brush your popover, muffin or ramekin cups with the remaining tablespoon of butter. Fill each cup slightly more than halfway with batter .
Bake popovers 30 to 35 minutes. Try not to open the oven door ! Crack it just 1 inch to take a peak if absolutely necessary towards the end. Popovers are done when they are tall and bronzed. Flip popovers out onto cooling rack and let cool for a few minutes before tearing in. Even then, they will be filled with steam and very hot in the middle- be careful. Eat with a great big summery salad.