Cheesy Corn Puffs
- Level: Easy
- Yield: about 24 puffs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 77
- Total Fat
- 3
- Saturated Fat
- 2
- Carbohydrates
- 9
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 3
- Cholesterol
- 31
- Sodium
- 73
- Total: 1 hr 10 min
- Prep: 40 min
- Cook: 30 min
Ingredients
1 cup canned cream-style corn
4 tablespoons unsalted butter
1 teaspoon salt
1 3/4 cups all-purpose flour
3 large eggs
1/2 cup shredded pepper jack cheese, plus more for topping
1 tablespoon chopped fresh chives
Directions
- Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Bring the corn, butter and salt to a simmer in a medium saucepan over medium heat. Reduce the heat to low, add the flour and stir with a wooden spoon until the mixture is smooth and begins to pull away from the sides of the pan, about 2 minutes.
- Scrape the dough into a bowl; let cool slightly. Add the eggs one at a time, stirring well between each addition. Stir in the cheese and chives. Chill the dough 15 minutes.
- Scoop tablespoon-size mounds of dough onto the prepared baking sheets, about 2 inches apart. Sprinkle with more cheese. Transfer to the oven and bake until golden brown and puffy, 20 to 25 minutes. Serve warm.