Cheesy Corn Puffs

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I tried this recipe last night. Mine also were like flat cookies without any corn taste. Is there an ingredient that was left out?

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I halved the recipe. My batter was very thick after I added the flour on the stove, so I am not sure why people are having difficulty with thin batter. I used 1 extra-large egg to get around having to use 1.5 large eggs. As other reviewers suggested, I added some extra spice to the batter and some shredded cheddar, too. The texture was very chewy and doughy - not quite as "puffy" as the recipe name suggests, but I still liked them and will make them again.

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The batter ended up very thin and ended up making Cheesy corn cookies. Needed a lot of help in the flavor dept., not that they were bad, just not much flavor.

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They were not very tasty and my batter was runny , made cheese cookies. Needed more taste.
Next time I will add my own ingredients to make it thick and round.

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Terrible. Flat, thin and tasteless

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the batter was too watery, and when spooned onto parchment paper they spread into small discs rather than "puffs". when baked, they ended up chewy. maybe i needed to chill the dough for longer? i dont know. the taste was fine, but the texture was too touch b/c they baked so flat.

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Mine were thin also, and bland, and dry.

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I would like to make these for a covered dish at work where I have access to an oven. Has anyone made the batter/dough ahead of time, refrigerated for hours and then baked them just before serving? I would love advice! Thanks!! (I gave these 3 stars in order to maintain the average already established in order for my question to be posted- I haven't tried the recipe yet

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These are amazing! The pepper jack cheese gave them a great heat. I didn't read the recipe very closely before I started and accidentally used an entire can of creamed corn. They still turned out great. I'm not sure how everyone is getting thin batter, mine was very thick and hard to stir almost as soon as I added the flour. My husband has already asked me to make these again.

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5 Stars after modifying the recipe a bit. We used an entire can of corn, added the flour SLOWLY so the batter didn't get thin (I think we used about half as much as it called for, added 1/2 tsp cayenne (or more to taste, 1/2 tsp fine sea salt, 1 tsp grated black pepper, and about 1/4 c shredded sharp cheddar cheese (in addition to the pepper jack. We baked these on convect using the same temperature for about 5 minutes longer than directed. If you have a convection oven the convect setting will crisp these up nicely. LOVE THEM!