Golden Corn Puff Recipes
GOLDEN CORN PUFF
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
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.
CARAMEL PUFF CORN
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
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
CHEESY CORN PUFFS
Provided by Food Network Kitchen
Time 1h10m
Yield about 24 puffs
Number Of Ingredients 7
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.
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CANDIED CORN PUFFS SNACK MIX RECIPE - THE COOKIE …
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Estimated Reading Time 4 mins
- Melt the almond bark in a clean, large, microwave-safe bowl for 1-2 minutes. Stir the almond bark every 15 seconds until melted.
- Pour the corn puffs into a huge bowl and pour the melted almond bark over the top. Use two rubber spatulas to “toss” the corn puffs until evenly coated.
- Spread the mixture onto the prepared baking sheets – spread out the corn puffs as much as possible. Sprinkle lightly with coarse sea salt. Many of the Candied Corn Puffs will be stuck together, so let them dry about 10 minutes and separate into individual pieces. Let the corn puffs dry completely, about 1 hour, and place in an airtight container up to 4 days (although I don’t think they will last that long). If left in an open container, the puffs could get soggy.
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4.6/5 (8)Estimated Reading Time 5 mins
- In a medium bowl, mix together cornmeal and salt. Add boiling water and stir until well-mixed. Set aside to cool.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites on medium until frothy. If using, add cream of tartar, beat in, and increase mixer speed to high. Beat egg whites until they form stiff but glossy peaks.
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