Ingredients
Scale
- 1 cup fresh or frozen corn kernels (thawed if frozen)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon finely chopped fresh chives (optional)
Substitution notes: If you prefer a dairy-free option, substitute the milk with almond or oat milk and use a plant-based butter alternative. For cheese, feel free to swap cheddar with Monterey Jack or mozzarella for a milder flavor. Fresh corn is lovely, but canned corn (drained well) also works in a pinch.
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with butter. This step always reminds me of how Mama Lou’s kitchen smelled warm and inviting as the oven heated up — a signal that something good was on its way.
- In a medium bowl, whisk together the flour, baking powder, salt, and black pepper. This dry mix is the foundation — just like Mama Lou always said, “the base must be just right.”
- In a separate large bowl, beat the eggs until fluffy. Slowly whisk in the milk and melted butter until well combined. I love how the batter starts to feel silky smooth here — a texture that always reminds me of Ouma’s careful mixing during our baking days.
- Fold the dry ingredients gently into the wet mixture, taking care not to overmix. The batter should be thick but a little lumpy — that’s the secret to a light puff.
- Stir in the shredded cheddar, Parmesan, and corn kernels. If you’re using chives, add them now for a fresh pop of color and flavor. I always sneak extra cheese here — Mama Lou would wink and say it’s the “love ingredient.”
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. This is when the magic starts — the puffs will rise beautifully in the oven.
- Bake for 18-22 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean. The kitchen will fill with that irresistible cheesy aroma — a scent that forever takes me back to Mama Lou’s cozy kitchen on chilly afternoons.
- Allow the Cheese Corn Puffs to cool in the pan for 5 minutes before transferring to a wire rack. Enjoy warm, but they’re equally delightful at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International