Cheddar 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.
