- buttermilk - 1 glass
- corn kernels - 1/2 cup
- large eggs - 3 pieces
- melted butter - 2 items. spoons
- flour - 1 cup
- yellow cornmeal - 1 st. a spoon
- sugar - 1 teaspoon
- salt - 1/2 teaspoonfuls
- Freshly ground black pepper - To taste
- green onions - 1 st. a spoon
1. Mix buttermilk and corn kernels together in a blender for 3 seconds, so that the corn is lightly crushed, but still does not turn into mashed potatoes. 2. Add eggs, 1 tablespoon of melted butter and whisk for another 1 second. Add flour, corn flour, sugar, salt, a few pinch of black ground and chopped green onions. Stir again until all the ingredients are combined in a homogeneous mass. Leave the dough aside for about 15 minutes. 3. Meanwhile, preheat the oven to 175 degrees. Lubricate the bun mold with the remaining 1 tablespoon of butter. Fill each cup of the test with a little more than half. 4. Bake popovers in the oven for 30 to 35 minutes. Do not open the oven door during cooking! 5. Popovers are ready when they become tall and ruddy. 6. Lay out the cooling mats on the rack and allow them to cool for a few minutes. Be careful - even when the buns get cold outside, they can be very hot inside!
Servings: 3-4