CHEESY CORN PUFFS

1 cup canned cream-style corn
4 tbsp unsalted butter
1 tsp salt
1 3/4 cups all-purpose flour
3 large eggs
1/2 cup shredded pepper jack cheese, plus more for topping
1 tbsp chopped fresh chives

Preheat oven to 400 degrees.
Line 2 baking sheets with parchment paper.

In a medium saucepan, over medium heat, bring corn, butter, and salt to a simmer; reduce heat to low and add the flour, stirring with a wooden spoon until mixture is smooth and begins to pull away from 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 dough 15 minutes.

Scoop tablespoon-size mounds onto the prepared baking sheets, about 2-inches apart. Sprinkle with more cheese and transfer to oven. Bake at 400 degrees 20 to 25 minutes, until brown and puffy.

Serve warm.

I believe I first saw this recipe in an old FN magazine, That would have been 9 or 10 years  ago..