MINI CORN POPOVERS WITH HONEY PEACH BUTTER

makes 18-20 depending upon the depth of your mini muffin pan
(I use a heavy weight mini muffin pan- each opening measures 1” deep by 2¼” across.)
 
It’s best to make the peach butter first so you can serve it alongside the popovers when they exit the oven.
 
For the Honey Peach Butter-
 
1 large ripe peach, peeled, pitted, and diced
1 tablespoon fresh orange juice
2 teaspoons sugar
2 sticks (8 ounces) unsalted butter, cut into pieces
¼ teaspoon cardamom
1 teaspoon orange zest
⅛-¼ cup wild flower honey, depending upon your sweetness preference
 
Place the peeled, pitted, and diced peach in a small heavy bottomed saucepan with the orange juice and sugar. Simmer until the peach softens and the orange juice and sugar become syrupy. Remove from the heat and transfer to a heatproof bowl to cool completely. (You can speed things along by placing the peach mixture in the fridge.) When the peach mixture is completely cool, place the butter pieces in the bowl of a food processor fitted with the blade attachment. Add the cardamom, orange zest, and honey processing just until smooth. Add the cooled peach mixture, pulsing just a few times to combine it with the butter. Transfer the peach butter to a serving bowl. Serve with piping hot popovers. Cover and refrigerate any leftover butter.
 
For the Popovers-
 
softened butter for greasing the pan(s)
2 eggs
1 cup whole milk
⅓ cup fresh corn kernels, lightly mashed with a fork
1 tablespoon sugar
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¾ cup all-purpose flour
¼ cup cornmeal
2 tablespoons melted butter for the batter
 
Preheat the oven to 425 degrees F. Butter a 2 dozen mini-cupcake pan (or two single dozen mini-cupcake pans) and place the pan(s) in the oven while you prepare the batter.
 
In a large bowl, beat together the eggs, milk, and corn kernels. In a medium bowl, whisk together the sugar, salt, black pepper, flour, and cornmeal. Gradually add the dry ingredients to the egg mixture, whisking until the mixture is smooth. Whisk in the melted butter.
 
Carefully remove the mini-cupcake pan(s) from the oven using oven mitts (remember-the pan is hot!) and fill the buttered mini-muffins cups almost to the top with batter. Bake for 10 minutes at 425 degrees F, then reduce the oven temperature to 350 degrees F and bake until puffed and golden brown, about 10 minutes more. DO NOT OPEN THE OVEN DOOR WHILE THEY’RE BAKING! Serve the popovers immediately with peach butter.