Chipotle chili popovers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs | |
| 1 | cup | Milk |
| 2 | tablespoons | Melted butter |
| 1 | cup | All purpose flour |
| ¼ | cup | Cornmeal |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground pepper |
| 3 | tablespoons | Chipotle chili paste |
| 1 | tablespoon | Toasted and ground cumin |
| Seed | ||
Directions
Preheated oven 425 degrees. Combine the eggs, milk and butter, beat until smooth. Combine the flour, cornmeal, seasonings, chili and cumin and stir to combine well. Pour the liquid ingredients in and quickly stir to combine and eliminate all lumps. Pour the batter into the muffin tins filling 3 quarters full. Place the popovers into the oven and bake for 35 minutes.
Yield: 6 to 8 popovers
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