Step 1

Place a 12-cup muffin tin or popover pan on the middle rack of your oven and preheat it to 450 degrees F.

Step 2

Whisk together the buttermilk and eggs in a bowl or large glass measuring cup. Whisk in the flour and salt and set aside.

Step 3

Remove the pan from the oven, place about 1 teaspoon of butter into each well and return the pan to the oven to melt the butter, 30 seconds to 1 minute. Once the butter is melted, carefully pour about 1/4 cup of batter into each well and divide over the cheese.

Step 4

Without opening the oven, bake the popovers for 20 minutes. Reduce the heat to 350 degrees F and continue baking, without opening the oven door, until the popovers are puffy and golden brown, 15 to 20 minutes.

Step 5

Remove from the oven and serve hot or allow to cool, stuffed with the cured meat and a cornichon with Dijon mustard on the side.