• Preheat the oven to 400° F. Place a rack in the bottom third of the oven. Heavily grease a popover pan with non-stick cooking spray. Place 1 tsp of butter in the bottom of each popover cup.
• When you turn the oven on, cook the pancetta. Add the pancetta to a small skillet. Turn the heat on medium and slowly render out the fat. Cook the pancetta, stirring often until the fat has rendered and the pancetta is golden brown and crisp. Drain on paper towels. Remove all but a teaspoon or two of fat. Add the corn to the same pan you cooked the pancetta in. Turn the heat on medium-high, cook for 1-2 minutes until bright yellow. Season with salt and pepper. Set aside to cool to room temperature. Can be done up to one day before.
• Prepare the batter. In a bowl, lightly whisk the eggs until they become pale yellow and frothy, about 1-2 minutes. Add in flour and salt to milk and egg mixture and whisk until well blended. It's fine if there are a few small lumps.
• Place popover pan on top of a baking sheet and place in the oven for five minutes while the batter rests and the pancetta and corn cool to room temperature. Add the cheese, pancetta and corn to the batter, and give it a good whisk. Pull the rack the popover pan is on out from the oven. Quickly ladle batter evenly into popover cups.
• Place back in the oven and bake for 20 minutes. At the 20 minute mark turn the oven light on and make sure they have risen. You can quickly peek and see if they are golden brown. BE SURE to wait to open the oven door until they have fully risen. They are done when they are golden brown and puffed and tall. Serve immediately, or leave out at room temperature until ready to use, pop back into a 325 degree oven to warm. Serve with tomato butter.

Sun Dried Tomato Butter

• Add all ingredients to the bottom of a mini food processor. Pulse until smooth. Season with salt and pepper.