Golden Corn Puff Recipes

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.

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.

Steps:

• In a large saucepan, over medium-low heat, melt butter; add onion, red and yellow peppers and cook for 5 minutes, stirring often.
• Add flour, stir constantly until well combined.
• Add broth, corn, saffron, cream, salt, white pepper, and 1 tbsp parsley.
• Cover and simmer for 15 minutes, stirring occasionally.
• Serve with chopped fresh parsley on top.

Steps:

• mix all dry ingredients together.
• add cooking oil, milk and egg, mix well.
• drop by tsp fulls into hot oil (375 degrees F). (too much dough and it will not cook all the way through).
• fry about 3 minutes or until golden brown. Roll them over as needed to insure even cooking and browning.
• drain on paper towel, sprinkle with cinnamon and/or powdered sugar.