Cheesy Creamed Corn Puffs

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.

Serve warm.

You can also rewarm the leftovers in the microwave for a few seconds.