I needed to bring something to go along with the chili this weekend, and a regular loaf of bread just wouldn't cut it. I thought about cornbread, but I wanted something slightly less crumbly. I've never made popovers before, but when I saw this recipe on Epicurious, I figured I'd give it a try. I doubled the recipe below and made 18 popovers in regular size muffin/cupcake tins.
The result? OK, I guess. They certainly weren't the best accompaniment to the chili, but they were definitley easy to make and I would assume I could change out the spices in this recipe and create a different flavor that might taste better? I don't know. Maybe someday. Joel didn't care for these but he did douse one in hot sauce and said it tasted pretty good that way.
3/4 cup Milk
1/4 cup Water
1 cup minus 2 tablespoons Flour
1/2 teaspoon Salt
3/4 teaspoon Chili Powder
1/8 teaspoon Cayenne
1/2 cup Cheddar Cheese, grated
In a bowl, whisk together eggs, milk, and water Add the flour and salt, whisking the mixture until combined well but still slightly lumpy. Whisk in the chili powder and cayenne. Divide half of the batter among 6 greased 2/3 cup muffin tins or 9 greased 1/2 cup muffin tins. Sprrinkle half of the cheddar over the batter and then pour the remaining batter into each of the tins. Top each with the rest of the cheddar and then bake in the lower third of a 375 degree preheated oven for about 45 minutes. Cut a slit in the top of each of the popovers with a sharp knife and then bake them for 10 more minutes.