Cheesy Corn Puffs

Ingredients

• 1 cup regular corn cream-style canned
• 3 large eggs 
• 1.8 cups flour all-purpose
• 1 tablespoon chives fresh chopped
• 0.5 cup pepper jack cheese shredded plus more for topping
• 1 teaspoon salt 
• 4 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• baking paper
• oven
• wooden spoon

Directions

1. 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.
2. Scrape the dough into a bowl; let cool slightly.
3. Add the eggs one at a time, stirring well between each addition. Stir in the cheese and chives. Chill the dough 15 minutes.
4. Scoop tablespoon-size mounds of dough onto the prepared baking sheets, about 2 inches apart.
5. Sprinkle with more cheese.
6. Transfer to the oven and bake until golden brown and puffy, 20 to 25 minutes.
7. Serve warm.
8. Photograph by Kang Kim