Chipotle Chile Popovers

• 3 eggs
• 1 c. milk
• 2 T. melted butter
• 1 c. all purpose flour
• 1/4 c. cornmeal
• 1/2 tsp. salt
• 1/2 tsp. ground pepper
• 3 T. chipotle chili paste
• 1 T. toasted and ground cumin seed

Preheat the oven 425 degrees Fahrenheit.

Combine the eggs, milk and butter; beat until smooth.

Combine the flour, cornmeal, seasonings, chili and cumin and stir to combine well.

Pour the liquid ingredients in and quickly stir to combine and eliminate all of the lumps. Pour the batter into muffin tin cups, filling 3 quarters full.

Place the popovers into the oven and bake for 35 minutes. Serve immediately.

• Yields: 6-8 servings
• Preparation Time: 45 minutes