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Cheddar Bay and Chive Popovers

Cheddar Bay and Chive Popovers

Erica
Cheddar cheese and Old Bay seafood seasoning combine to make one of the tastiest popovers ever.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Bread
Cuisine Old Bay, popovers
Servings 6

Ingredients
  

  • 1 cup milk room temperature
  • 2 eggs room temperature
  • 1/4 tsp kosher salt
  • 1 cup all-purpose flour plus additional for dusting pan
  • 1 Tbs unsalted butter melted
  • 1 tsp Old Bay seafood seasoning
  • 1/2 cup shredded white cheddar cheese
  • 2 Tbs fresh chopped chives
  • cooking spray

Instructions
 

  • Heat oven to 400F with the popover pan or muffin tin in the oven to preheat as well.
  • In a large mixing bowl, combine the following ingredients in the order given: eggs, milk, flour, salt, butter, and cheese. Take care not to overmix, especially after adding the flour. The batter should stay a bit lumpy.
  • Remove the preheated pan from the oven and spray with cooking spray. Dust the insides of the tins with flour, shaking out the excess (this will give the dough something to cling to to help the popovers puff properly). Add the prepared batter to the tins. Bake at 400F for 30 minutes until puffed and golden. Pierce the tops with a knife and bake another 4 minutes. Remove from the oven and serve immediately. I always eat popovers schmered with lots of butter. Yields 6 popovers.

Notes

If you find yourself in the situation where you have GOT to have popovers like NOW, here's a tip: give cold milk a zap in the microwave for 30 seconds to bring it to the vicinity of room temperature. And place the eggs in warm tap water (changing out the water as necessary) for 5 minutes to take the cold edge off them too. Then by the time you mix all the ingredients together, the batter will be room temperature.