Chili-Filled Cornmeal Popovers
 
 
Makes 6 servings
Ingredients
Popovers:
  • 3 eggs, room temperature
  • 1 cup milk, room temperature
  • 1 tablespoon unsalted butter, melted
  • ⅔ cup all-purpose flour
  • ⅓ cup yellow cornmeal
  • ½ teaspoon sea salt
Topping:
  • two-bean turkey chili (link to recipe above) or 6 cups canned chili
  • shredded cheddar cheese
  • diced avocado
  • green onions, thinly sliced
  • sour cream
Instructions
Prepare the popovers:
  1. Place a nonstick 6-cup popover pan on the bottom rack of the oven and preheat to 450 degrees.
  2. In a medium bowl, whisk together eggs and milk. Then whisk in the butter.
  3. In a large bowl, combine the flour, cornmeal and salt. Then whisk in the egg mixture until smooth, about 2 minutes. Pour mixture into a large glass measuring cup; this allows you to quickly and easily distribute the batter among the popover pan wells.
  4. Once oven is preheated, carefully remove popover pan from the oven and coat wells with cooking spray. Moving quickly, divide the batter evenly among the wells and place pan back in oven.
  5. Bake for 20 minutes. Then reduce oven temperature to 325 degrees and bake for an additional 15 minutes. Do not open the oven door while popovers are baking.
  6. Remove pan from the oven and turn out popovers onto a wire rack. Serve immediately. Or, if not serving right away, poke a small hole in the side of each popover with a toothpick or paring knife to let the steam escape.
Assemble the chili-filled popovers:
  1. Split popovers and fill with chili.
  2. Top with cheese, avocado, green onions and sour cream.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/chili-filled-cornmeal-popovers/