Corn Popovers with Blueberry Honey Butter
Puffy Popovers, full of corn flavor, and topped with creamy Blueberry Honey Butter, are the perfect accompaniment to any summer dinner. Every time I eat a popover, I feel like I’m sitting on the deck of a rustic New England inn, eating a hearty and delicious gourmet meal.
Popovers are one of those foods that are unique and special, and really stick in people’s memories. One friend told me that popovers always make her think of her beloved country club, which always has them on the bread boards of their sumptuous buffets. And, my mother, when I asked her if she even knew what a popover was, instantly replied “, Of course, I love the popovers that Neiman Marcus always has in their Zodiac restaurant bread baskets!”
The Equipment
- If you can find a popover pan, I highly recommend using one. I was able to get one at Williams Sonoma, but I had to send a clerk into the backroom to search for one.
- If you don’t have a popover pan, I would try using a muffin tin.
- Don’t use custard cups or ramekins, as some recipes recommend, or you’ll never be able to get the popovers neatly out of the pan.
- Whatever pan you use, grease it well with vegetable shortening. I normally grease every pan with butter, but these popovers tend to really stick to the pans, so use the Crisco.
The Ingredients
- I used fresh corn on the cob for these popovers. To prepare the corn, I wrapped a cob in a paper towel and microwaved it for 5 minutes.
- I used tiny frozen Maine blueberries for the Blueberry Honey Butter, but of course you could use fresh blueberries. To use the frozen blueberries, I simply microwaved them for 1 minute.
How I made the Corn Popovers and Blueberry Honey Butter
- I started the recipe by mixing up the popover batter. I love that you don’t preheat the oven for this recipe, since my big oven takes awhile to heat up. I also love that everything gets mixed in one bowl without a mixer.
- It is very important to not open the oven while the popovers are baking. Doing so will cause them to deflate.
- While the popovers were baking I made the Blueberry Honey Butter. Ideally you would make this with fully softened butter. I, however, was too impatient for that, but my Blueberry Honey Butter was still absolutely delicious.
If you’ve never tried popovers, this is is a great, simple recipe to try. Some popover recipes are very complicated, and have you baking the popovers at multiple temperature, making slits in them, whipping the egg whites, and practically standing on your head, all to make a bitty pan of popovers. This recipe, though, is really easy enough for any beginning baker, and I hope you will try it soon.
Corn Popovers with Blueberry Honey Butter
Equipment
- popover or muffin pan
Ingredients
For the Corn Popovers:
- 1 tbsp. melted butter
- 2 large eggs
- 1 cup bread flour (120g)
- ½ tsp. kosher salt
- 1 tsp. sugar
- 1 cup whole milk
- ½ cup corn kernels
- 1 tbsp. vegetable shortening
For the Blueberry Honey Butter:
- ½ cup softened butter
- 2 tbsp. honey
- 1 cup mashed blueberries
Instructions
For the Corn Popovers:
- Mix all the ingredients together in a large mixing bowl.
- Grease a six cup popover pan with vegetable shortening, and divide the batter evenly between the cups.
- Put the pan into a cold oven, and then set the temperature to 450°. After 15 minutes, turn the temperature down to 350° and bake another 15 minutes.
- Serve right away with Blueberry Honey Butter.
For Blueberry Honey Butter:
- Mix all the ingredients together and chill until serving.
