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.

Sweetened with the flavor of the beer and corn, these popovers are created with simple ingredients, but offer a bold taste! This easy bread recipe is sure to become a favorite, as it is very simple and pairs well with any number of entrees.