1 cup buttermilk
1 cup grated cheese (cheddar, gruyere, and Parmesan all work well, as does a combination of them!)
3 large eggs
2 tablespoons melted butter
1 cup all-purpose flour
1 tablespoon yellow cornmeal
1 teaspoon granulated sugar
1 teaspoon kosher salt
2 tablespoons fresh chives, roughly chopped
Makes 12 popovers.
- Whisk together the eggs and buttermilk until smooth.
- Add your cheese, half of the melted butter, chives, salt, pepper, and sugar.
- Continue to whisk until the mixture is of a uniform texture. Add the cornmeal and flour and again—whisk until uniform.
- Set the batter in the fridge for at least 30 minutes to rest. In the meantime, preheat your oven to 375 degrees and use the remaining butter to brush the inside of your popover pans (muffin pans also work well too).
- Fill each cup in your popover pan halfway with batter and bake for 30-35 minutes. No peeking! It is important to not open the oven until the baking is finished. If you need to check on the popovers, try and do so in the last few minutes.
- The popovers are finished once they’ve popped over the top of your cups and the tops are a deep golden color.
- Serve these hot from the oven and eat them immediately!
If you live in the Bay Area and want to taste Fiscalini’s cheese or those from other amazing California artisan cheesemakers, check out the first ever SF Cheese Fest on September 18-20, 2015 at Dogpatch WineWorks.
Olivia Maki’s recipe for Cheese + Chive Popovers first appeared at The Coast Kitchen.