Preheat the oven to 450 degrees F (230 degrees C).
Coat ten cups of a popover pan or ten 2 1/2-inch muffin cups with
Non-Stick Baking Spray (as needed)
. Fill any empty cups with 1/2-inch of water so the pan does not burn.
In a large bowl, whisk together the
All-Purpose Flour (1 cup)
Salt (1/2 tsp)
In a second bowl, whisk together the
Large Eggs (2)
Milk (1 cup)
Add the egg mixture to the flour mixture and stir just until mixed.
Stir in the
Shredded Extra Sharp Cheddar Cheese (1 cup)
Fill the prepared cups about three-quarters full with about 1/3 cup of the batter.
Bake for 15 minutes.
Reduce the oven temperature to 350 degrees F (180 degrees C). Bake an additional 10-15 minutes or until browned and puffed. Do not open the oven door until the end of baking time or popovers will collapse.
Remove from the oven and immediately remove the popovers from the pans. Pierce the side of each popover with a knife to release steam. Serve immediately while still warm.