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.
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
- 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.