Honey Beer Corn Popover Rolls

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Beer Bread Ingredients


1/2 cup Honey-flavored Lager Beer

1/2 cup heavy cream

1/3 cup canned corn kernels, drained

2 large eggs

2 tsps sugar

¾ tsp salt

¼ tsp cayenne pepper

1 cup all-purpose flour

1 TBLS yellow cornmeal

Coat a 6-cup popover roll pan or 8 cups of a muffin pan with cooking spray. Puree beer, cream, corn, eggs, sugar, salt and cayenne pepper in blender or food processor until smooth. Add flour and cornmeal; pulse until just combined. (There will be small lumps in the batter.)


Fill prepared popover roll pan or muffin pan with batter. Place in cold oven; turn oven to 425 F. Bake 35 minutes for a popover roll pan or 30 minutes for a muffin pan, without opening the oven door, or until popover rolls are high, have golden brown tops and are crusty when tapped.


Remove popover rolls from oven; turn onto wire rack. Pierce sides with paring knife to let steam escape. Cool slightly and serve while warm.


*This information provided by National Beer Wholesalers Association, www.nbwa.org.

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