Cheesy Corn Puffs

This recipe is in this month's Food Network Magazine as a new twist on an old-fashioned kitchen staple: a can of creamed corn.  They were good, but I think they'd be even better with some sharp Cheddar cheese or some chopped jalapenos.  As much as I love pepper jack cheese, it doesn't have the kick that these need. 

Cheesy Corn Puffs

1 cup creamed corn
1 tsp salt
4 Tbsp (1/2 stick) butter
1 3/4 cup flour
1/2 cup shredded pepper jack cheese, plus more for topping
3 eggs
1 Tsbp fresh chopped chives

Preheat the oven to 400.  Spray two baking sheets with cooking spray.  Bring the corn, butter, and salt to a simmer in a saucepan over medium heat.  Reduce the 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 mintues.

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 the dough 15 minutes. 

Scoop tablespoon-size mounds of dough onto the prepared sheets, about 2 inches apart.  Sprinkle with more cheese.  Transfer to the oven and bake until golden brown and puffy, 20-25 minutes.  Serve warm.