Cheesy Creamed Corn Puffs
Preheat oven to 400 degrees.
Line 2 baking sheets with foil.
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 cheese of choice
1/2 cup chopped jalapeno peppers
2 tablespoons chopped green onions or chives
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 mixture is smooth and begins to pull away from the sides of the pan.
Scrape the dough into a bowl; let cool slightly.
Add the eggs one at a time, stirring between each addition.
Stir in the cheese, peppers, and onions.
Chill the dough for 15 minutes.
Scoop tablespoon size balls of dough onto the baking sheets.
Space about 2 inches apart.
Sprinkle with more cheese if desired.
Bake until golden brown about 20 to 25 minutes.
You can also rewarm the leftovers in the microwave for a few seconds.