Jalapeño Cheddar Popovers

Perfect pairs are what makes baking fun - lemon and blueberry; strawberry and basil; and one of my all-time favorites - jalapeño and cheddar!  These popovers based on Half Baked Harvests’ recipe are so delicious!  They’ll go quickly, so you may want to think about making 2 batches!

INGREDIENTS

1 1/2 cups whole milk, at room temperature
3 large eggs, at room temperature
1 1/2 cups all purpose flour
1/2 cup finely grated cheddar cheese
1 large jalapeño, seeded and finely chopped
1 tsp kosher salt
1/2 tsp onion powder
1/2 tsp garlic powder
4 Tbsp salted butter, at room temperature
3 Tbsp honey

DIRECTIONS

• Heat 2 tablespoons butter in a small skillet over medium heat and cook the butter until it begins to bubble, then brown, 3-4 minutes. 

• Position a rack in the lower third of the oven. Preheat the oven to 450 degrees. Place 1/2 teaspoon of butter in each cup of a 6 cup standard popover pan. Alternately, you can use a 12-cup muffin pan and make 10 mini popovers. Place the pan on a baking sheet and then into the oven to melt the butter, 3-5 minutes.

• In medium bowl, vigorously whisk together the milk and eggs until frothy, about 1 minute. Add the browned butter, flour, salt, onion powder and garlic powder. Whisk in the cheddar and jalapeño. It's OK if there are small lumps. 

• Remove the popover pan from the oven and swirl the butter around the cups to grease the pan. Evenly divide the batter between the popover cups, filling them about 3/4 of the way full. Bake for 20 minutes. Lower the oven temperature to 350 degrees. Bake another 10-20 minutes, until deeply golden.

• Meanwhile, make the honey butter. In a small bowl, combine the butter, honey, and a pinch of flaky sea salt. Serve the popovers warm with honey butter and flaky salt.