These pop-overs from Smitten Kitchen were a huge hit. Not every one popped but they were really great with salad and even for breakfast. I’d probably add more salt next time.
1 cup buttermilk
1/2 cup corn kernels (from most of one cob)
3 large eggs
2 tablespoons melted butter, cooled, divided
1 cup all-purpose flour
1 tablespoon yellow cornmeal
1 teaspoon granulated sugar
1/2 teaspoon table salt
Freshly ground black pepper
1 tablespoon snipped fresh chives
Place buttermilk and corn in a blender together and blend for just 3 seconds. Add eggs, one tablespoon of the melted butter and blend for one second more. Add the flour, cornmeal, sugar, salt, 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 375 degrees, 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. 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.