|Bread flour||1 Cup (16 tbs)|
|Yellow cornmeal||1 Tablespoon|
|Minced fresh chives||1 Tablespoon|
|Ground red pepper||1⁄4 Teaspoon|
|Skim milk||3⁄4 Cup (12 tbs)|
|Corn on the cob||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Teaspoon|
|Vegetable cooking spray||1|
Combine first 6 ingredients in a large bowl; stir well.
Combine milk, corn, egg whites, egg, and oil in container of an electric blender; cover and process 30 seconds, stopping once to scrape down sides.
Add milk mixture to dry ingredients; stir well with a wire whisk.
Pour batter evenly into muffin pans coated with cooking spray, filling three-fourths full.
Place in a cold oven.
Turn oven on 450°, and bake 15 minutes.
Reduce heat to 350°, and bake an additional 30 to 35 minutes or until popovers are crusty and brown.