Cheddar Chive Popovers

This picture is kind of deceiving because I bet you might think this is going to be about soup, huh? Well, it’s not. Today we’re focusing on a great side character for soup: bread! Specifically, cheddar chive popovers.

There they are! Front and center. Popovers are a personal favorite of mine. There’s an upscale restaurant in town that serves them as the bread that comes with everyone’s meal, and I just love them.

They also are my grandma Norma Jean’s favorite. So I feel like I’m channeling her when I enjoy them. She’s one of my heroes, so that’s a good thing. I’m gonna have to make these for her sometime.

Started talking about my grandma, so I thought I might as well share a photo I took of her recently.

Last month I asked if I could take some portraits of her and my grandfather around their town (Buffalo, MO) because I don’t think they’ve gotten pictures taken together in years and that’s just criminal. So, anyway, here’s my grandma. She’s a real rad lady.

OK, I got a little derailed there. Let’s get back to baking popovers. 🙂

Cheddar Chive Popovers, makes one dozen.

3 eggs
1 1/2 cups milk
1 1/2 cups flour
1 tablespoon chopped chives
1/2 cup shredded sharp cheddar cheese

First, whisk together the eggs and milk for a full minute. You want to incorporate a little air here, so really go for it. Then, stir in the flour, chives and cheese until just combined. This will be a similar consistency to pancake batter.

Preheat your oven to 450°F. While it preheats, go ahead and pop the pan in there so it can warm up too. Once preheated, remove the pan and spray with nonstick cooking spray. Fill each cup 1/2 to 2/3 full of batter. Top with just a little more cheddar cheese.

Bake for 15 minutes, then turn the oven off but leave the popovers in the oven (with the door shut) for another 8-10 minutes until the edges look golden (like in the above photo).

Here’s the inside of a popover in case you’ve never had them before. It almost looks like the inside is undercooked, but I promise it’s not. It’s just very egg-y. In a good way. 

*You can use a regular muffin pan to make popovers. The shape will be slightly different and this may change your bake time by a few minutes. But as long as you’re willing to keep an eye on them as they bake, you really don’t have to purchase a special pan for these.

These are best served warm, right out of the oven. If you pair them with soup, then you are a lady (or dude) after my own heart. 🙂 Enjoy! xo. Emma

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Yield 12 popovers

Ingredients

1x2x3x

• ▢ 3 eggs
• ▢ 1 ½ cups milk
• ▢ 1 ½ cups flour
• ▢ 1 tablespoon chives (chopped)
• ▢ ½ cup sharp cheddar cheese (shredded)

Instructions

• First, whisk together the eggs and milk for a full minute. You want to incorporate a little air here, so really go for it.

  Then, stir in the flour, chives and cheese until just combined. This will be a similar consistency to pancake batter.
• Preheat your oven to 450°F. While it preheats, go ahead and pop the pan in there so it can warm up too.

  Once preheated, remove the pan and spray with nonstick cooking spray. Fill each cup 1/2 to 2/3 full of batter. Top with just a little more cheddar cheese
• Bake for 15 minutes, then turn the oven off but leave the popovers in the oven (with the door shut) for another 8-10 minutes until the edges look golden.

Notes

*You can use a regular muffin pan to make popovers. The shape will be slightly different and this may change your bake time by a few minutes. But as long as you’re willing to keep an eye on them as they bake, you really don’t have to purchase a special pan for these.

© Author Emma Chapman

Course Side Dish

Cuisine American

Keywords popovers