Savory corn puffs

Yield: 1 servings

Measure Ingredient
1 cup Water
½ cup Butter or margarine
1 tablespoon Sugar
½ teaspoon Salt
¾ cup Flour
¾ cup Yellow cornmeal
4 larges Eggs

Place first 4 ingredients in a heavy saucepan and bring to a boil over medium-high heat. Sift the flour and cornmeal; add to the boiling mixture all at once. Beat vigorously with a wooden spoon until mixture leaves the sides of the pan and forms a smooth bowl. Remove from heat and cool for just a minute or two. Then, using the wooden spoon, quickly and vigorously beat in eggs, one at a time, until mixture is again firm with each addition. Force dough through pastry bag or drop by 3 to 4-inch mounds, 2 inches apart, onto a lightly greased baking sheet. Bake on top oven rack at 400 degrees for 20 to 25 minutes or until well-puffed and golden. Then, turn oven off, but leave the puffs in place another 15 to 20 minutes until dry and firm to the touch. Remove to a rack and cool. Yield: 12 to 18 medium to large puffs.

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