Corn Puffle
Creamy cheesy corn puffle offers a savory, flavorful bite with garlic and mustard notes, perfect as a snack or side dish for casual gatherings and family meals.
Ingredients
Instructions
- Preheat your oven or puffle maker according to its instructions.
- In a mixing bowl, combine flour, crushed garlic cloves, dry mustard, Worcestershire sauce, and salt.
- Separate the eggs, setting the whites aside and beating the yolks into the mixture.
- Stir in the Cheddar cheese soup and drained whole kernel corn until well blended.
- In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form.
- Gently fold the egg whites into the corn mixture, being careful not to deflate the whites.
- Spoon the batter into the puffle maker or muffin tins.
- Bake or cook until golden brown and puffed, about 15 minutes.
- Serve warm as a savory snack or side dish.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten until stiff peaks form and gently fold them into the mixture. If you don’t have dry mustard, Dijon mustard can be a substitute, but use it sparingly. You can also experiment by adding herbs like chives or parsley for added flavor, which pairs beautifully with Vegetarian recipes.
Serving Suggestions
Serve these corn puffles warm as a savory snack or side dish alongside a fresh salad like Apricot Pineapple Salad for a balanced meal. They also make a delightful appetizer for gatherings or brunch. Consider pairing them with your favorite dipping sauce or a dollop of sour cream for added creaminess.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster oven or a conventional oven at 350°F for about 5-10 minutes, until warmed through and crispy again. Avoid microwaving, as this can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Puffle contains roughly 292 calories, with 4g protein, 62g carbohydrates, and 3g fat. It is an excellent source of potassium (96% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 602mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these corn puffles in advance?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to a day. However, it’s best to bake them fresh for optimal puffiness. If reheating, follow the storage instructions to maintain their texture.
What can I use instead of Cheddar cheese soup?
If you don’t have Cheddar cheese soup, you can substitute it with a homemade cheese sauce or even a creamy vegetable soup for a different flavor profile. Just ensure the consistency is similar for the best results.
Are corn puffles gluten-free?
The original recipe contains flour, which is not gluten-free. However, you can substitute the all-purpose flour with a gluten-free flour blend to make it suitable for gluten-free diets. Just ensure that all other ingredients are also gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).