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Cheese Popovers

  • 3 eggs
  • 1 cup AE Whole Milk
  • 1 cup all purpose flour
  • ¾ cup grated sharp cheddar cheese
  • ½ teaspoon salt



Place a nonstick muffin pan (or popover pan) on an oven rack in the lower-middle position. Preheat the oven to 450° F (with the pan inside the oven) to warm up.

In a medium mixing bowl, whisk together the eggs and milk.

Add in the flour, shredded cheese, and salt. Mix carefully to combine, being careful to mix just util combined.

Carefully remove the pan from the oven (remember, its really hot!). Quickly and liberally grease the pan with melted butter, leaving a space between each well. Yes, use melted butter and not cooking spray.

Continuing to work quickly, evenly divide the batter between the greased cups, filling them almost to the top.

Bake for 15 minutes at 450° F.

Reduce the oven temperature to 350° F. Do NOT open the oven door when you reduce the temperature. Bake for an additional 15 minutes.

Use a sharp knife to poke a small hole in each popover. This helps the steam to escape and the popovers to stay high without collapsing. Serve immediately.


Recipe courtesy of The Gingered Whisk

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Makes Makes: 6