Place buttermilk and corn in a blender together and blend for just 3 seconds — you’re looking to break up the corn a bit, not puree it. Add the 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 (I used four, not that you asked or that I’d expect a normal person to count) 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 (see top of recipe for cup estimates).
Bake popovers 30 to 35 minutes (see Note above about baking times in a muffin tin). Try not to open the oven door! 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 before tearing in. Even then, they will be filled with steam and very hot in the middle — be careful. Eat with a great big summery salad on a deck somewhere, please.
**PREHEAT the pans with the oven (stick ‘em in while it’s cold), for a good 10 minutes, anyway. Hold off on the buttering until just before you pour the batter, unless you want to see your local NYFD rep. The batter will sizzle instantly when you hit the pan; bingo.
**Start the popovers at 425 for 15 minutes, then finish up at 375 for the last 15. This gets that serious loft going quickly, then gives them time to cook through.
for muffin tins:
-I cook them at 375 for about 15-20 (20-25 if using bigger muffin tins) mins, until puffy, then turn the temp up to about 400-425 for the last few minutes to brown on top. That’s just me though :)
-I made these in a muffin tin tonight. I got a nice even dozen, and they took about 28 minutes to get golden.
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