So good!

 
 
 

This was the talk of the luncheon, they were so good!

Cheesy Corn Flutter Puffy Fluffs

1 cup canned cream style corn
4 tablespoons unsalted butter
1 teaspoon salt
1and ¾ cup all-purpose flour
3 large eggs
½ cup shredded pepper jack cheese,
Plus more for topping and tablespoon
fresh chives.

Preheat the oven to 400 degrees.
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 mixture is smooth and begins to pull
Away from the sides of the pan, about
2 minutes.

Scrape the dough into a bowl; let cool
slightly. Add the eggs one at a time,
stirring well between each addition.
Stir in the cheese and chives. Chill dough
15 minutes.
Scoop tablespoon size mounds of dough
on the baking sheets, about 2 inches
apart. Sprinkle with more cheese. Transfer
to the oven and bake until golden brown and
puffy, 20 to 25 minutes. Serve warm.
These were a big hit, everyone loved them