Pimento Cheese Popovers

I recently purchased a popover pan and have been playing around with it with mixed results.  I looked all over Pinterest and through cookbooks, looking for the perfect recipe.  After much trial and error, it turns out the simplest recipe was the most successful.  Go figure.

In my last post, I wrote about my pimento cheese recipe.  That recipe yields over a pound, which is more than enough to feed a crowd.  However, Tom and I are just two people, so preparing that recipe means lots of leftover pimento cheese.  I tried adding pimento cheese to the simple popovers recipe and was very happy with how they turned out.  They were slightly crispy on the outside and pillowy soft and cheesy on the inside.

Pimento Cheese Popovers

Vegetable oil
2 large eggs
1 cup skim milk (I use skim only because that's what we drink.  This is by no means a light recipe.)
1 cup all-purpose flour
Pinch kosher salt
1/2 cup Lisa's pimento cheese

Preheat oven to 450 degrees.  Add a generous 1/2 teaspoon vegetable oil to each cup of a popover pan or muffin tin.  Put the oiled pan in the oven to warm while you mix the remaining ingredients.

In a large bowl, lightly beat eggs.  Add the milk, flour and salt and stir with a whisk just until smooth.  Fold in the pimento cheese, stirring lightly to combine.  Ladle the batter into the heated pan, filling each cup about 2/3 full.

Bake the popovers for 20 minutes at 450.  Turn the oven down to 350 degrees and continue to cook for 15 to 20 more minutes until you reach your desired amount of browning.  I like mine more on the browner side so I went the full 20 minutes.

When you take the popovers out of the oven, immediately take a sharp knife and pierce the top of each popover.  This will allow steam to escape and keep your popovers from getting soggy.



Popovers are perfect for dunking in hot soup or chili

These popovers would be good with a hearty chili or soup.  Or you can eat them my favorite way, hot out of the oven, slathered with butter.  Yum!