Cheesy Corn Puffs

I made these to go along with a soup and salad night.

This recipe is from Food Network Magazine, November 2011.

I altered the recipe slightly, noted below.

cheesy corn puffs

Cheesy Corn Puffs

1 cup canned cream-style corn
4 tblsp unsalted butter
1 tsp salt
1 3/4 c all-purpose flour
3 large eggs
1/2 c shredded pepper jack cheese, plus more for topping – I used Trader Joe’s 3 cheese blend (mozzarella/monterey jack/cheddar)
1 tblsp chopped fresh chives – I left this out

Preheat oven to 400 degrees.  Line 2 backing 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 flower 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 over and bake until golden brown and puffy, 20 to 25 minutes.  Serve warm.

cartoon-strawberry-9I didn’t add the chives only because I didn’t have any on hand.  As you can see above, mine spread a little and weren’t very pretty, but tasted wonderful.  They were a good compliment to a soup and salad evening.

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