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Corn Popovers

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  Bread flour 1 Cup (16 tbs)
  Yellow cornmeal 1 Tablespoon
  Minced fresh chives 1 Tablespoon
  Sugar 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Skim milk 3⁄4 Cup (12 tbs)
  Corn on the cob 1⁄2 Cup (8 tbs)
  Egg whites 3
  Egg 1
  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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 803 Calories from Fat 178

% Daily Value*

Total Fat 20 g31%

Saturated Fat 3.7 g18.4%

Trans Fat 0 g

Cholesterol 215 mg71.7%

Sodium 814.7 mg33.9%

Total Carbohydrates 120 g40%

Dietary Fiber 6.5 g26%

Sugars 18.7 g

Protein 38 g76.1%

Vitamin A 29.6% Vitamin C 28.7%

Calcium 28.3% Iron 19.1%

*Based on a 2000 Calorie diet

Corn Popovers Recipe