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
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.
I 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.