Cheddar Cornmeal Popovers

By Haley P. Hines • Photography by Brian W. McDonald

1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup all-purpose flour
3/4 cup fine corn flour
4 tablespoons butter, softened
1/3 cup sugar
2 cups shredded mild cheddar
2 large eggs
1 cup Belgian pale ale or Czechpilsner, Leffe Blonde, Pilsner Urquell or Lagunitas PILS recommended

Preheat oven to 400°F. Grease 24 mini muffin tins. Sift together baking powder, salt and flours. Add butter. Add sugar and cheese. Beat eggs briefly with beer; combine with dry ingredients. Divide batter into mini muffin tins. Bake for 10 to 12 minutes, or until edges are brown.