White Cheddar Popovers
rec.food.cooking/Katie E Green
Adapted from a recipe shared in Herbal Companion Magazine.

If you don't have a popover tin, use individual glass custard cups. Hint: if you mix the batter longer than 3 minutes, you are over mixing. I haven't tried this, but some people claim the secret to good popovers is to place them in a cold oven (not pre-heated), in which the baking temperature process would be reversed to what is recommended here. (You would start in a cold oven set for 400 - 425F.)

1/4 cup milk
1 1/4 cups flour
1/2 teaspoon salt
3 large eggs
1/2 cup diced white cheddar cheese
unsalted butter

Variation: add 2 tbsp finely chopped onion

Preheat oven to 425F.

Whisk flour and salt into milk; don't overbeat. Blend in eggs one at a time and gently mix in cheese.

Rub popover cups with butter. Pour batter into tin and fill 3/4 full. Bake 20 minutes, then reduce oven temperature for 15 minutes longer, or until popovers are golden brown. Serve immediately--do not keep well.