Cheese balls with corn
Votes: 2
Time: 1 hour 10 min.
Complexity: easily
Quantity: 24 cheese balls with corn
Complexity: easily
Quantity: 24 cheese balls with corn
Cheese balls with corn - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup canned corn puree
- 4 tbsp (60 g) butter
- 1 teaspoon of salt
- 1 3/4 cups premium flour
- 3 large eggs
- 1 tbsp. grated cheese Pepper Jack
- 1 tbsp. l. chopped chives
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Cooking the dish according to the recipe:
- Preheat oven to 200°C (400°F). Line two baking sheets with parchment paper. In a skillet over low heat, fry the cornmeal, butter, and salt. Add the flour and fry, stirring with a wooden spoon, for about 2 minutes.
- Transfer the resulting dough to a bowl and chill. Add the eggs and mix well. Stir in the chives and half the cheese. Refrigerate the dough for 15 minutes.
- Drop tablespoons of dough onto prepared baking sheets, spacing them 5 centimeters apart. Sprinkle with the remaining cheese. Place in the oven and bake until golden brown, 20-25 minutes. Serve warm.
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