Cheesy Corn Puffs
1 cup canned creamed corn
4 tablespoons unsalted butter
1 teaspoon salt
1 ¾ cups all-purpose flour
3 large eggs
½ cup shredded pepper jack cheese (plus more for topping)
1 tablespoon chopped fresh chives
Preheat oven to 400. Line 2 baking sheets with parchment paper. Bring the corn, butter and salt to a simmer in a medium saucepan over medium heat. Reduce 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. Scrape the dough into a bowl and 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 oven and baked until golden brown and puffy, 20-25 minutes. Serve warm
