Makes: About 24
Ingredients:
1 cup canned cream corn
4 Tablespoon unsalted butter
1 teaspoon salt
1 3/4 cups all-purpose flour
3 large eggs
1/2 cup shredded pepper jack cheese, plus some extra for topping
1 Tablespoon chopped fresh chives
Directions:
1. Preheat oven to 400 degrees- line 2 baking sheets with parchment paper. Bring corn, butter, 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.
2. Scrape 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 the dough for 15 minutes.
3. Scoop tablespoon size mounds of dough onto prepared cookie sheets. About 2 inches apart. Sprinkle with additional cheese. Bake in oven until golden brown and puffy. About 20-25 minutes. Serve warm.
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