In need of a tried and true cheese popover recipe? Perfectly crunchy and flaky on the outside and deliciously warm, soft and buttery on the inside, these cheddar popovers are the real deal. Once you have made them, you will be craving them often. But that will not be an issue. Requiring just a few simple ingredients that you likely always have on hand, they are quick and easy to make.
Yield: 6-10 servings
Preparation Time: 30 min; Cook Time: 40 min
|1 1/2||cups||whole milk|
|1 1/2||cups||King Arthur All-Purpose Flour|
|2-3||ounces||Cabot Seriously Sharp Cheddar Cheese, shredded (1/2 - 3/4 cup)|
Yield: 6-10 servings
Approximate Nutrient Content per serving:
|Calories From Fat:||54|
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
PREHEAT oven to 450 degrees F and place a popover pan or muffin pan* in the oven, on the middle rack while oven preheats.
COMBINE eggs and milk in a large bowl and whisk until frothy, about 1 minute, or you can use a blender to mix.
ADD flour and salt, whisk vigorously to blend until evenly combined, or add the flour and salt directly to the blender at this point if using. Scrape down the sides of the bowl or blender as you work. If you are hand whisking, it is fine if there are a few lumps.
REMOVE the hot popover pan or muffin pan from the oven and lightly coat each of the wells with pan spray. Fill the wells about 3/4 full of batter for a popover pan, less in muffin pan and top each with the shredded cheese, distributing as evenly as possible.
BAKE for 20 minutes at 450 degrees F then reduce the oven temperature to 350 degrees F, continue baking for 20 more minutes.
REMOVE from oven and turn popovers out of the pan. Serve immediately or reheat and enjoy later.
*If baking in a standard muffin tin, reduce cooking time by 5 minutes during the second half of cooking. If using a mini-muffin tin, reduce cooking time to only 15 minutes at 450 degrees F.
Standard popover pan, yield = 6
Standard muffin pan, yield = 10
Standard mini muffin pan, yield = 40-48
Please note that some ingredients and brands may not be available in every store.