Corn Puffs Recipes

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CHEESY CORN PUFFS



Cheesy Corn Puffs image

Provided by Food Network Kitchen

Time 1h10m

Yield about 24 puffs

Number Of Ingredients 7

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

Steps:

  • Preheat the oven to 400 degrees F. 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 the 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 the dough 15 minutes.
  • Scoop tablespoon-size mounds of dough onto the prepared 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.

GOLDEN CORN PUFF



Golden Corn Puff image

My mother-in-law shared this recipe with me. It's something different and very simple to make. My husband, Rich, and I especially like it because corn is our favorite vegetable.

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 4-6 servings.

Number Of Ingredients 11

1 package (16 ounces) frozen corn, thawed
1 large tomato, seeded and chopped
4 tablespoons butter, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
Dash cayenne pepper
1 cup whole milk
1 cup shredded sharp cheddar cheese
4 large eggs, separated
1/4 teaspoon cream of tartar

Steps:

  • In a skillet, saute corn and tomato in 1 tablespoon butter until tomato is heated through; set aside. In a large saucepan, melt the remaining butter; stir in flour, salt, pepper and cayenne until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add cheese and the reserved corn mixture. , In a small bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Stir in 1/3 cup hot corn mixture; return all to the pan. Cool to room temperature. , In another bowl, beat egg whites until soft peaks form. Add cream of tartar: beat until stiff peaks form. Gently fold into corn mixture. , Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until thermometer reads 160° and top is golden brown. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 296 calories, Fat 18g fat (11g saturated fat), Cholesterol 188mg cholesterol, Sodium 454mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.

PARTY CORNED BEEF PUFFS



Party Corned Beef Puffs image

Delicious, bite-sized party appetizers that can be made a day ahead and served cold. Easy to make and go in a flash. I made the puffs in the shape of footballs for a Super Bowl party.

Provided by Barb1970

Categories     Appetizers and Snacks     Pastries

Time 45m

Yield 12

Number Of Ingredients 10

2 ½ cups finely chopped deli corned beef
2 tablespoons chopped onion
2 tablespoons Dijon mustard
1 tablespoon mayonnaise
¼ teaspoon prepared horseradish
1 cup beer
½ cup butter
1 cup flour
¼ teaspoon salt
4 eggs

Steps:

  • Mix together the corned beef, onion, mustard, mayonnaise, and horseradish. Cover and refrigerate.
  • Preheat an oven to 450 degrees F (230 degrees C).
  • In a large pot, bring beer and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by teaspoonfuls onto a lightly greased baking sheet.
  • Bake for 10 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 10 minutes until golden brown. Centers should be dry.
  • When the shells are cool, split the puffs and fill with the corned beef mixture. Refrigerate until ready to serve.

Nutrition Facts : Calories 183.9 calories, Carbohydrate 9.8 g, Cholesterol 98.2 mg, Fat 12 g, Fiber 0.3 g, Protein 8 g, SaturatedFat 6.2 g, Sodium 515.5 mg, Sugar 0.3 g

CARAMEL CORN PUFFS



Caramel Corn Puffs image

Dawn Fagerstrom of Warren, Minnesota says kids and adults find these sweet and crunchy puffs habit-forming. "They make a perfect late-night snack and travel well when you're on the run."

Provided by Taste of Home

Categories     Snacks

Time 1h10m

Yield about 4-1/2 quarts.

Number Of Ingredients 6

1 package (8 ounces) popped popcorn
2 cups packed brown sugar
1 cup butter, cubed
1/2 cup dark corn syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda

Steps:

  • Place popcorn in a large bowl and set aside. In a large saucepan, combine the brown sugar, butter and corn syrup; bring to boil over medium heat, stirring constantly. , Boil for 5 minutes, stirring occasionally. Remove from the heat. Stir in vanilla and baking soda; mix well. Pour over popcorn and mix until well coated. Pour into two greased 15x10x1-in. baking pans. , Bake, uncovered, at 250° for 1 hour, stirring every 15 minutes. Cool completely. Store in airtight container or plastic bag.

Nutrition Facts :

CORN PUFFS CARAMEL CORN



Corn Puffs Caramel Corn image

Make and share this Corn Puffs Caramel Corn recipe from Food.com.

Provided by CoffeeB

Categories     Lunch/Snacks

Time 45m

Yield 12 serving(s)

Number Of Ingredients 5

1 (8 ounce) bag corn puffs
6 tablespoons butter (no substitutions)
1 cup brown sugar
1/2 cup light corn syrup
1 teaspoon baking soda

Steps:

  • Place corn puffs in a large roasting pan.
  • Cook together butter, brown sugar, corn syrup for two minutes, stirring constantly.
  • Add baking soda to the mix.
  • This will cause the mixture to foam so make sure you use a 2 quart saucepan.
  • Pour caramel mixture over corn puffs and stir until mixed.
  • Place in a 250 degree oven for 45 minutes.
  • Stir at least every 10-15 minutes.
  • Remove from oven and pour on wax paper and break apart.
  • Enjoy!

Nutrition Facts : Calories 231.3, Fat 6.3, SaturatedFat 3.8, Cholesterol 15.3, Sodium 313.1, Carbohydrate 44.5, Fiber 0.8, Sugar 25.3, Protein 1.4

CARAMEL PUFF CORN



Caramel Puff Corn image

Puff Corn can be found in the potato chip aisle of your grocery store. (The brand we have is Old Dutch, but I'm sure there are others.) Making caramel corn this way gives you great big "kernels" with no hulls or old maids. Quite addictive. Great at a party. Makes nice gifts too.

Provided by Linorama

Categories     Lunch/Snacks

Time 50m

Yield 15 serving(s)

Number Of Ingredients 5

1 (8 ounce) bag puff corn
1 cup butter (do not substitute)
1 cup brown sugar
1/2 cup light corn syrup
1 teaspoon baking soda

Steps:

  • Place puff corn in a large roaster pan.
  • In 2 quart sauce pan bring the butter, sugar & corn syrup to bring to boil, then cook for 2 minutes.
  • Add the baking soda- this will cause the caramel mixture to foam up.
  • Stir well and remove from heat.
  • Pour over puff corn in roaster and bake in 250* oven for 45 minutes, stirring every 10-15 minutes.
  • Remove from oven, spread out onto wax paper to cool.

Nutrition Facts : Calories 210.9, Fat 12.5, SaturatedFat 7.8, Cholesterol 32.5, Sodium 203.3, Carbohydrate 26.3, Fiber 0.4, Sugar 18, Protein 0.7

PUFFED CARAMEL CORN



Puffed Caramel Corn image

Puffed corn can be found in the potato chip aisle of your grocery store. This is a great caramel corn without hulls or unpopped kernels. Warning: you need to make a double batch of this because it doesn't last long, at least not in my house. Very addicting. Love it!

Provided by rookie

Categories     Desserts     Candy Recipes     Popcorn Candy Recipes

Time 1h7m

Yield 8

Number Of Ingredients 6

1 (8 ounce) bag corn puffs (such as O-Ke-Doke®)
1 cup salted peanuts
1 cup butter
1 cup packed brown sugar
½ cup light corn syrup
1 teaspoon baking soda

Steps:

  • Preheat oven to 250 degrees F (120 degrees C).
  • Combine corn puffs and peanuts in a large roasting pan.
  • Bring butter, brown sugar, and corn syrup to a boil in a heavy 2-quart saucepan. Cook and stir for 2 minutes. Remove from heat; stir in baking soda until mixture foams up. Pour over corn-peanut mixture and toss well using rubber spatulas.
  • Bake in the preheated oven, stirring every 10 to 15 minutes, until a cooled piece of corn is crunchy, about 45 minutes.
  • Spread on waxed paper to cool. Break apart and transfer to an airtight container.

Nutrition Facts : Calories 631.3 calories, Carbohydrate 62 g, Cholesterol 62.1 mg, Fat 42.2 g, Fiber 2.1 g, Protein 6.2 g, SaturatedFat 17.6 g, Sodium 787.5 mg, Sugar 33.7 g

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