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White Cheddar Popovers

Savory bits of baked cheesy goodness or science experiment gone wrong? It’s up to you to decide but I’ll give you a clue: I’ll take cheesy goodness in these white cheddar popovers any day and these sure don’t disappoint. Shock your neighbors. Make a batch. 

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white cheddar popovers in a muffin tin

It’s sad to make something just to take a picture of it.  Well I did it.

I’d never made a popover in my life until these, but they  had been on my list and when I came across this popover pan in a discount store for 9 bucks. I was all over that.

And I have to say that these are really, really good. And easier than most rolls–it’s really just mix and bake. Of course, when you pull them out of the oven people will either laugh or gasp. Everyone I showed them to thought it was a science experiment gone wrong. But just about everyone I know lives under a rock so they don’t get out much. I’m not sure their opinion counts.

Then as if I hadn’t gotten enough flack from my family and close friends, I took these to a church potluck just for the entertainment. People would glance at them, look at the person behind them then back at the popovers where one or both people would poke at them with a fork and walk on by. This happened about 20 times.

But, once I took things into my own hands and started forcing people to eat them, they’d smile. “Huh. That’s pretty good,” they’d say. I hope they weren’t lying. They probably spit it in their napkin when I turned my back.

I was inspired for this recipe by the awesome popovers made by Foreign and Domestic in Austin, Texas. They used Gruyere cheese which I think is expensive, so I adjusted and went with a good quality white cheddar. Still awesome. I also chose cheddar because I have a hard time spelling Gruyere. It stresses me out just getting it in this post twice.

In order to get the full “pop” here you really do need a popover pan (affiliate link). Some people try it in a muffin tin but it just doesn’t work quite the same. It’s worth the little bit of investment if you want to make them often.

White Cheddar Popovers

Light, fluffy pillows of cheesy baked goodness. As easy as mix and bake.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 people
Author Rachel Ballard


  • 1 cup whole or 2% milk
  • 2 eggs
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup all purpose flour
  • 1 cup white cheddar cheese diced into 1/2 inch cubes 8 ounces


  • Preheat the oven to 375 degrees and make sure your oven rack is in the bottom third of the oven with several inches of space between it and the rack above.
  • Place the ungreased popover pan in the oven to heat.
  • In a small saucepan slowly heat the milk to just warm but not hot (about 125 degrees). Remove from the heat.
  • In a bowl, beat the eggs, salt, and pepper and slowly add the milk. Mix well.
  • Slowly add the flour and mix until just combined. Some lumps are okay.
  • Remove the hot popover pan from the oven and spray generously with cooking spray.
  • Pour in the batter, filling the cups 3/4 full.
  • Drop two cubes of cheese into the batter.
  • Bake 40 minutes and DO NOT OPEN THE OVEN DOOR. They could collapse of you do.
  • Serve warm, or room temperature. Also freezes well.


Calories: 206kcal
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  1. 5 stars
    so delicious and easy! I would love more clarity around the amount of cheese – the recipe isn’t very clear. I ended up putting about 6 cubes in each popover, which was less than half the amount called for. Turned out great, though.

  2. Hi I tried the pop-up but my got big in the oven but the soonest I got them out they got flat as pan cakes. Why?. What Should have I done something. I followed the instructions. Thank you

    1. Hey Elizabeth, the most common reason they fall is because they are underbaked. The steam inside causes them to collapse. One issue with baking is that everyone’s ovens can var in temperature by 50 degrees hotter or cooler and most home cooks don’t check theirs with a separate thermometer. I have checked mine so that I know that when I say 350 it’s actually 350 or whatever temp we need. I’d say your oven may run a tad cool. Your popovers may have just needed another 5 minutes. Try again and tack on a few minutes and see if they don’t do better. –Rachel

    2. @Rachel Ballard,

      As soon as they are done, poke a hole in them on the top. It will keep them from falling.

    1. Hey Tiffany, Just use the same technique listed in the recipe. You can spray or grease the pan while it’s hot. I don’t love to use cooking spray on cast iron–I feel like it makes it sticky–so if I were you I’d use a bit of refined coconut oil or shortening on a paper towel to quickly wipe inside each of the popover cups (be fast so that the pan is still hot when the batter hits it). –Rachel

  3. This looks amazing!!! Popovers always surprise me. I always think they’re going to turn out flat but they always pop up like a volcano… Strange don’t you think?

  4. 5 stars
    Those popovers look fabulous! I never cooked them before, but yours are so amazing!
    Just voted for you on Facebook, good luck with the contest! 🙂

    1. I think you will like them Maggie. Just make sure to use a popover pan for the best results. And thanks for the vote–maybe you should enter too? First prize is a Canon 100mm macro lens 🙂

    1. Liz! You stinker! Thank you for the thought–I’d be happy to play along. I’ll get that up ASAP. I dropped over to your site and looked around. I love that you live on a boat. I don’t think I would know what to do. I’m not much of a fan of the water. I’d lay down to sleep at night afraid I would drown! Thank you again for thinking of me. I hope my answers help you get to know me better.

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About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.