Honey Beer And Corn Popover Rolls

Coat a 6-cup popover pan with cooking spray.

Puree beer, cream, corn, eggs, sugar, salt and cayenne pepper in a blender or food processor until smooth. Add flour and cornmeal, then pulse until just combined (There will be small lumps in the batter).

Fill prepared popover pan with batter. Place in a cold oven, then turn oven to 425 degrees F.

Bake for 35 minutes without opening the oven door, or until popovers are high, have golden brown tops and are crusty when tapped.

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

Recipe Source: The National Beer Wholesalers Association