Cheddar popovers are essentially cheese pillows for your plate. Need I say more?
1 cup buttermilk or whole milk
1 cup all-purpose flour
1 teaspoon kosher salt
1/4 cup unsalted butter
1 cup cubed extra-old white cheddar cheese
Place a 12-cup muffin or popover pan on the middle rack of your oven and preheat the oven to 450°F.
In a large glass measuring cup, measure out the buttermilk (or milk) and whisk in the eggs. Whisk in the flour and salt and set aside.
When the oven has reached temperature, remove the pan and place about 1 teaspoon of butter into each well. Place the pan back in the oven for about 2 minutes to melt the butter. Remove the pan from the oven and pour about 1/4 cup of batter into each well. This should fill the wells a little over halfway. Divide the cheese among the soon-to-be popovers and bake for 20 minutes.
Without opening the oven, turn down the heat to 350°F and bake for another 15 to 20 minutes, or until the popovers are perfectly puffy and golden brown.
Serve immediately for best flavour, but to be honest, they are still pretty stinking amazing reheated in a hot oven for a few minutes just before you sit down to your Christmas feast.
Excerpted from Kitchen Party by Mary Berg. Copyright © 2019 Mary Berg. Photography by Lauren Vandenbrook. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.