A recipe mashup that combines the flavors and textures of corn bread with cheese puffs, resulting in an excellent side, dessert bite, or dippers for chili and more.
I've been experimenting lately with instant masa. It's fun, really, working to incorporate it into recipes instead of flour. It isn't ALWAYS successful, as instant masa is so much different from a typical flour, even though they look similar in appearance. It is used more for making homemade corn tortillas or some versions of corn bread.
While experimenting, I decided to create a sort of "mashup" recipe of a typical cheese puff (gougeres) with ingredients you'll typically find in corn bread.
We LOVE corn bread and I was hoping for a puffier version, closer to a gougere. As I was using an Instant Masa, what I achieved wasn't quite as puffy as desired, but I was rather happy with the resulting "puffs" that I decided to share the recipe here.
They actually DID puff up quite a bit, though not as much as with a typical cheese puff. They are more like a cross between a light biscuit and a cake, with plenty of cheddar cheese and seasonings. They definitely have the flavor I was trying to achieve.
I've since made these a few different times and they work nicely as a quick appetizer, a side dish that you can serve with chili, homemade posole, or other soups/stews, or as a simple dessert.
I personally enjoy them with a bit of honey drizzled over them or with a sweet jalapeno jelly recipe. Bring these to your next chili party. They're ideal dippers!
I hope you enjoy them.
Masa-Cheddar Cheese Puffs - Recipe
Ingredients
- 1 stick butter
- 1 cup water
- 1 teaspoon salt
- 1 cup masa
- 4 large eggs
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 2 tablespoon sugar
- Cracked black pepper
Instructions
- To a saucepan, add butter, water and salt. Heat to melt the butter and bring to a quick boil.
- Reduce heat to medium and stir in masa. Stir quickly to incorporate and form a buttery dough. Cook another minute or so.
- Remove from heat and cool slightly. Add the eggs one by one and mix quickly until they are all incorporated.
- Add cheese, garlic, chili powder, sugar and pepper. Mix well until everything is incorporated.
- Heat oven to 425 degrees.
- Use a tablespoon to scoop out balls onto a lightly oiled baking sheet. Keep them spaced at least an inch apart.
- Bake for 10 minutes, then lower temp to 350 degrees and bake another 12-15 minutes, until cooked through and golden.
- Remove from heat, cool slightly and serve!
Nutrition Information
Ray says
kind of made me think of a savory patachou dough. while making it. I am not a great fan of corn bread but my son in law likes it with my home.ade baked beans. so I made these. they are tasty and have a nice corn flavor. the test is when he tries them tgus evening. thanks these I will gladly make again.
Mike Hultquist says
Glad you enjoyed them, Ray. Thanks!
Stacey O'Sullivan says
These turned out amazeballs!! Love them and will definitely make them again
Mike Hultquist says
Nice! Glad you enjoyed them, Stacey! I love to hear it.
Gloria @ Homemade Yummy says
I love cornbread and cheese. These are perfect for chili, serving at brunch...or even as a great little appetizer with a dip. I know they would disappear in a flash.
Claudine says
I made these today and they were fantastic! There are only two of us at home now and I got to eat only 3 of them and my husband gobbled all the rest of them up with his homemade chili and while watching the games on TV. I will definitely be making these again and soon. Girls, take notice, these are surely a way to your man's heart! Of course, this saying "dates" me, but it was used a lot back in the day. Thanks Mike for sharing this recipe.