Corn Buttermilk and Chive Popovers

I don't read Smitten Kitchen very often because I find the pictures confusing, so I'm not sure exactly how I stumbled across this recipe, but once I found it I knew I had to try it as I am on a kick about putting fresh fruit/veggies into everything these days. (And I love popovers.) I had a few women over for a pre-Relief-Society broadcast dinner and served these along with the Greek panzanella. They were delicious! I made 1.5 times the recipe in 12 muffin cups and added a little bit of chopped dill just because I had it. They shrank right out of the oven, but they were huge and puffy when I took them out. Don't know how to fix that, but for the flavoring is a nice twist on the classic popover that I enjoyed.

Adapted from Smitten Kitchen to make 12 popovers in a muffin tin:

http://smittenkitchen.com/2011/07/corn-buttermilk-and-chive-popovers/

Ingredients:

1 1/2 C. buttermilk

3/4 cup corn kernels (takes 1.5 cobs-ish)

5 large eggs

1 1/2 T. melted butter

1 1/2 C. all-purpose flour

1 1/2 T. yellow cornmeal

1 1/2 tsp. granulated sugar

3/4 teaspoon table salt

Freshly ground black pepper (I omit this)

1 1/2 T. snipped fresh chives

Optional: 1 1/2 T. chopped fresh dill

2 T. butter cut into 12 pieces

Directions:

1. 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 and the melted butter and blend for one second more.

2. Add the flour, cornmeal, sugar, salt, pepper, dill and the chives and blend again until barely combined, some lumps are fine.

3. Set the batter aside to rest while you preheat your oven to 375 degrees, about 15 minutes. Take pan out of oven and add a little piece of butter to each muffin cup, place back in oven until butter is melted and brown. Remove tin from oven and fill each muffin cup slightly almost full with batter.

4. Bake popovers for 10 min at 425F and then reduce heat to 350F and bake for 20 to 25 more 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’re tall and bronzed. Flip popovers out onto cooling rack and let cool for a few minutes before tearing in. Best if served warm.