Another Corn Recipe for the fall season:
Cheesy Corn Creamed Puffs
Ingredients:
•1/2 cup water
•1/2 cup butter
•1 cup cream style corn
•1 cup flour
•4 eggs
1/4 teaspoon garlic or plain salt
•1-2 teaspoons snipped fresh chives
•Fresh ground black pepper, to taste
•1 cup pepper jack cheese
•Toppings of choice* if desired
Method:
Preheat oven to 400 degrees. Line baking sheet with parchment paper; set aside.
Bring to a boil water, butter, corn and salt. Reduce heat, add flour and stir until mixture forms a ball and pulls away from sides of pan. Remove from heat and place in mixing bowl. Cool 5 minutes (to prevent eggs from cooking when added).
Add eggs, one at a time, beating well after each addition; after last egg batter will appear sticky and elastic. Stir in chives, black pepper and 3/4 the cheese. Drop by tablespoon onto prepared baking sheet; sprinkle with remaining cheese. Bake 20-25 minutes in center of oven, until golden brown and puffed. Poke a small hole with a toothpick in the side each puff to allow steam to escape and help prevent puff from collapsing.
Enjoy puffs warm plain, or split and fill with favorite breakfast/brunch/appetizer toppings. Great served with soups and stews.
Notes: Recipe also called "Gougeres," small French cheese pastries very similar to cream puffs. Great little twist to cream puffs; perfect for brunch/lunch and appetizers. Nutrition analysis is for 2 dozen puffs and does not include filling. Makes 30-40 mini puffs or 20-24 larger Filling ideas: Scrambled eggs, ham and cheese with salsa; cream chicken ala king; mushrooms, beef ham; tuna salad; barbecued chicken; soups etc
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