The New Basics Cookbook by Shelia Lukins and Julee Rosso was a pivotal cookbook twenty-four years ago when it was released. It changed the way we all cooked. Full of recipes that you now see everywhere like the corn popovers featured below, this book taught us that fresh herbs are better, and it’s okay to tweak the old-favorites.
I see the recipe for these Corn Popovers everywhere. It’s been adapted ten million times plus two (no not-really). If you know the recipe, you start seeing it everywhere: the tell tale 1 tablespoon corn meal, the 3 eggs and a cup of milk and the 1/2 cup fresh corn kernels. I’ve only slightly adapted it for my use. I use leftover homemade creamed corn. They don’t pop as much as classic popovers when you use the creamed corn, but the slow-cooked creamed corn gives them a rich buttery flavor that makes them irresistible. I also add a touch of molasses to give the popovers a sweet, almost kettle-corn like flavor. Pour a little maple or cane syrup over these guys and you will not be able to stop eating them. Enjoy!
You can find my creamed corn recipe by clicking on this link: Southern Veggie Plate