If you are looking for a show-stopping appetizer or a delightful brunch treat, this Cheddar and Gouda Popovers with Pancetta, Corn, and Sun-Dried Tomato Butter Recipe will instantly become your new favorite. Imagine golden, airy popovers infused with the rich flavor of aged Gouda and sharp Cheddar, complemented by crispy pancetta and sweet bursts of corn. To top it all off, a luscious sun-dried tomato butter adds a tangy, savory finish that makes every bite unforgettable. These popovers are surprisingly simple to make yet impressively complex in taste, perfect for sharing with loved ones or indulging on your own.
Ingredients You’ll Need
This recipe calls for straightforward, pantry-friendly ingredients that each punch above their weight in flavor and texture. The combination of dairy, fresh produce, and cured meat creates a perfect balance of creaminess, crunch, and savoriness in the popovers.
- Butter: Essential for greasing the pan and adding richness to the sun-dried tomato butter.
- Large eggs: Provide structure and lift to the popovers for that perfect puff.
- Whole milk: Adds moisture and tenderness to the batter, creating a light crumb.
- All-purpose flour: The foundation of the batter, ensuring just the right texture.
- Kosher salt: Elevates all the flavors in the batter without overpowering.
- Shredded aged Gouda or Cheddar cheese: Brings bold, melty cheesy goodness that defines the popovers.
- Diced pancetta: Adds a crispy, salty contrast and depth of flavor.
- Corn kernels: Introduce a subtle sweetness and vibrant color.
- Salted butter: The base for the sun-dried tomato butter, balancing sharpness and creaminess.
- Sun-dried tomatoes (not packed in oil): Intensely flavorful and perfect for blending into a rich butter.
- Grated Parmesan cheese: Enhances the tomato butter with a nutty tang.
- Tomato paste: Concentrates the tomato flavor in the butter for a luscious finish.
How to Make Cheddar and Gouda Popovers with Pancetta, Corn, and Sun-Dried Tomato Butter Recipe
Step 1: Preheat and Prepare
Set your oven to 400° F with a rack positioned in the bottom third. The high heat is key for achieving that iconic popover puff. Grease your popover pan generously with non-stick spray and add a teaspoon of butter to each cup — this ensures the popovers release easily and develop a beautiful golden crust.
Step 2: Cook the Pancetta and Corn
While the oven heats, render your diced pancetta slowly over medium heat. This process crisps the pancetta and draws out its rich fat, creating a crispy texture that adds depth to the popovers. Drain on paper towels then pour off all but a teaspoon or two of the fat. Toss in the corn kernels to sauté briefly until bright and just tender. Season with salt and pepper, then set this savory combo aside to cool.
Step 3: Whisk the Batter
In a large bowl, lightly whisk the eggs until frothy and pale yellow. Slowly add milk, flour, and salt, whisking until combined but still slightly lumpy – those small lumps won’t affect the final texture! This simple batter is the backbone of your popovers, providing lightness and moisture.
Step 4: Warm the Pan and Add Mix-ins
Place your popover pan on a baking sheet in the 400° oven for about 5 minutes—this warm pan jumpstarts the rising process. Then fold the cooled pancetta and corn mixture along with the shredded cheese right into the batter. Quickly ladle the batter evenly into each popover cup, filling them to the brim for maximum puff.
Step 5: Bake to Perfection
Pop the pan back into the oven and bake for 20 minutes without opening the door. Patience is important here; the popovers are done when they’re tall, golden, and delightfully puffed. If needed, leave them at room temperature until serving or rewarm gently in a 325° oven just before plating.
Step 6: Make the Sun-Dried Tomato Butter
Combine the salted butter, sun-dried tomatoes, grated Parmesan, and tomato paste in a mini food processor. Pulse until smooth and season with a touch of salt and pepper. This butter spreads beautifully on the warm popovers, adding a burst of rich, tangy flavor that complements every bite.
How to Serve Cheddar and Gouda Popovers with Pancetta, Corn, and Sun-Dried Tomato Butter Recipe
Garnishes
Fresh herbs such as chives or parsley sprinkled on top add a pop of color and a fresh hint that cuts through the rich flavors. A small dollop of sour cream or crème fraîche can add a creamy tang that pairs beautifully with the sun-dried tomato butter.
Side Dishes
These popovers shine alongside a crisp green salad or a bowl of roasted vegetables to balance the richness. A light tomato soup or a chilled gazpacho also makes an excellent companion, turning your meal into an elegant and satisfying experience.
Creative Ways to Present
For a striking appetizer platter, serve the popovers in mini muffin tins with the tomato butter piped on top like a savory frosting. You can also slice them open, fill with extra pancetta, roasted corn salsa, and a swirl of the tomato butter for a delicious finger food perfect for parties.
Make Ahead and Storage
Storing Leftovers
Keep any leftover popovers in an airtight container at room temperature for up to 24 hours. Their light and airy texture is best enjoyed fresh, but proper storage will maintain their flavor and crispness for a short time.
Freezing
If you want to save some for later, wrap cooled popovers tightly in plastic wrap and place them in a freezer-safe bag. They freeze well for up to one month and are perfect for quick reheating on busy days.
Reheating
To revive your popovers, reheat them in a 325° F oven for about 5-7 minutes until warmed through and still crisp on the outside. Avoid microwaving, as this can make them soggy and limp.
FAQs
Can I use other cheeses instead of Gouda or Cheddar?
Absolutely! While Gouda and Cheddar provide a wonderful balance of sharpness and creaminess, you can experiment with cheeses like Gruyere or mozzarella for a different twist. Just keep in mind the melting properties and flavor intensity.
Is it necessary to use pancetta? Can I substitute something else?
Pancetta adds a unique salty, crispy element that really elevates these popovers, but you could substitute with bacon or prosciutto if preferred. Just ensure it’s cooked until crisp for the best texture contrast.
What if I don’t have a popover pan?
You can bake these in a well-greased muffin tin as an alternative. They won’t puff quite as tall but will still come out delicious and satisfyingly airy.
Can I prepare the sun-dried tomato butter ahead of time?
Yes, you can make the butter a day or two in advance. Store it tightly wrapped in the refrigerator and bring it to room temperature before serving for easy spreading.
Why do the popovers deflate after baking?
Popovers naturally deflate somewhat after they come out of the oven since the steam inside escapes. To enjoy them at their puffiest, serve immediately or gently reheat just before serving.
Final Thoughts
This Cheddar and Gouda Popovers with Pancetta, Corn, and Sun-Dried Tomato Butter Recipe offers a truly special way to bring people together around your table. The incredible textures and layers of flavor make every bite a celebration. Don’t hesitate—grab your ingredients and whip up these irresistible popovers; I promise they will become a beloved staple in your kitchen as they have in mine.
PrintCheddar and Gouda Popovers with Pancetta, Corn, and Sun-Dried Tomato Butter Recipe
This easy popover recipe features light, airy popovers infused with crispy pancetta, sweet corn, and aged gouda cheese. Served warm with a flavorful sun-dried tomato butter, these popovers make a perfect appetizer or accompaniment to any meal. With simple ingredients and straightforward steps, this recipe ensures impressive, restaurant-quality popovers right from your oven in under an hour.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Popover Batter
- 2 tbsp butter
- 2 large eggs, room temperature
- 1 cup whole milk
- 1 cup all purpose flour
- 1/2 tsp kosher salt
- 1/2 cup shredded aged gouda or cheddar cheese
Pancetta and Corn Filling
- 2 oz diced pancetta
- 1/2 cup corn kernels
- Salt and pepper, to taste
Sun-Dried Tomato Butter
- 4 tbsp salted butter
- 1 tbsp sun-dried tomatoes (not packed in oil)
- 2 tbsp grated parmesan cheese
- 2 tsp tomato paste
- Salt and pepper, to taste
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400° F and position a rack in the bottom third of the oven. Heavily grease a popover pan using non-stick cooking spray and place 1 tsp of butter at the bottom of each popover cup to prevent sticking and add flavor.
- Cook Pancetta and Corn: Add diced pancetta to a small skillet over medium heat. Slowly render the fat, stirring frequently until pancetta is golden brown and crisp. Drain on paper towels. Remove all but 1-2 teaspoons of pancetta fat from the pan. Add corn kernels to the same skillet and cook over medium-high heat for 1-2 minutes until bright yellow. Season with salt and pepper. Let the mixture cool to room temperature.
- Prepare Batter: In a mixing bowl, lightly whisk the eggs until pale yellow and frothy, about 1-2 minutes. In a separate bowl, mix flour and salt. Add milk and dry ingredients into the eggs, whisking until well combined. A few small lumps are okay for a tender texture.
- Warm Popover Pan and Combine: Place the popover pan on a baking sheet and put it in the oven for five minutes while the batter rests and pancetta-corn mixture cools. Then whisk the aged gouda cheese, pancetta, and corn into the batter until well combined.
- Fill Popover Cups and Bake: Remove the popover pan from the oven carefully. Quickly ladle the batter evenly into each cup. Return the pan to the oven and bake for 20 minutes. Ensure you do not open the oven door early as this will cause the popovers to collapse. They are done when puffed up, tall, and golden brown.
- Prepare Sun-Dried Tomato Butter: Combine salted butter, sun-dried tomatoes, grated parmesan cheese, and tomato paste in a mini food processor. Pulse until smooth. Season with salt and pepper to taste.
- Serve: Serve the popovers immediately warm with a dollop of the sun-dried tomato butter. Alternatively, let them cool to room temperature and rewarm in a 325° F oven before serving.
Notes
- Make sure eggs are at room temperature for better batter consistency and rise.
- Do not open the oven door during the first 20 minutes of baking as this can cause popovers to deflate.
- Butter the popover pan generously to prevent sticking and encourage even browning.
- Popover batter can have small lumps and does not need to be fully smooth.
- The pancetta and corn mixture can be prepared a day in advance and refrigerated.
- Serve popovers immediately after baking for best puff and texture; leftovers can be reheated at 325° F for 5-10 minutes.
