Cornmeal Cheddar Popovers

When you serve Chili, cornbread is usually a welcomed guest at the party. But after making my latest batch of chili a craving for popovers and their custardy goodness could not be ignored. The perfect solution was to create a cornmeal cheddar popover.

3/4 cup all purpose flour
¼ cup cornmeal
½ teaspon kosher salt
1 cup milk, room temperature
2 eggs, room temperature
1 cup grated cheddar cheese, divided
smoked paprika for garnish (optional)

Preheat the oven to 375 F

Spray 6 cups (or use 8 muffin cups) in a popover pan with cooking oil.


1. Place the flour, salt, eggs and milk in a food processor and run for 30 seconds or until thoroughly blended.

2. Transfer the batter to a bowl and add ¾ cup of the grated cheese.

3. Fill the prepared pan with the batter.

4. Sprinkle the remaining ¼ cup of cheese on top of the batter.

5. Lightly sprinkle the smoked paprika over the cheese topped batter.

6. Bake in the preheated over for 23-25 minutes until the tops are golden and they have risen or popped!

7. As soon as you remove the popovers from the oven, pierce the tops with a sharp paring knive to release the steam.