Okay, I found the recipe, but I swear they use far more cheese in the video.
When we watched it on TV, Jodie added FIVE cubes of cheese PER pop-over. Why ELSE would I be craving it if not for the promise of an obscene amount of oozing cheese swaddled in warm bread?
Yet the instructions below say ONE CUBE??? That's 1/8 of an ounce!! Come' on! I don't think so. Watch the video and follow that version of cheese distribution. Watch the people EATING the popovers. Do you think THEY would be happy with 1/8 oz of cheese? I don't think so. Diners fell on that hot cheesy popover like lions on chubby Romans at the coliseum.
Also, in the video she makes a point of saying you have the fill the pan ALL THE WAY TO THE TOP. And then these instructions say "fill with 1/3 cup"?
Watch the video.
Makes 16 popovers
2 cups whole milk
4 large eggs
1½ teaspoons salt
½ teaspoon freshly ground black pepper
2 cups all-purpose flour
2 ounces Gruyère cheese, cut into 16 small cubes, plus
freshly grated cheese for garnish
1. Preheat the oven to 375° and position a rack in the bottom third. Place 2 muffin pans (or enough to make 16
popovers) in the oven to warm.
2. In a small saucepan, warm the milk over medium heat
until it is hot (about 125°) but not boiling. Remove from
the heat. In a large bowl, whisk the eggs with the salt
and black pepper until smooth. Slowly whisk in the
warm milk. Add the flour and whisk until the batter is
just combined. (It may be slightly lumpy.)
3. Remove the muffin pans from the oven. Spray the pans
generously with nonstick cooking spray. Pour about 1/3 cup of the batter into each of 16 muffin cups. Set a cube
of the cheese on top of the batter in each cup.
4. Bake the popovers until puffed and deep golden brown,
about 40 minutes (do not open the door or they may
collapse). Remove the popovers from the pans, sprinkle
with the grated Gruyère and serve immediately.
http://www.tastingtable.com/entry_detail/chefs_recipes/2066/Peppery_cheesy_popovers_from_a_Texas_newcomer.htm