Tennessee Cheddar Puffs

cheddar puffs
  • Yield: 60 pieces
  • Prep: 5 mins
  • Cook: 20 mins

Be sure to cook the water, butter, flour mixture until it's difficult to stir and it forms a ball-like mass.


1cup (2 sticks) butter
2cups water
2teaspoons sugar
2teaspoons salt
1/8teaspoon cayenne pepper
2 to 2 1/2cups all-purpose flour
10ounces shredded sharp Cheddar (about 3 cups)
6large eggs
-- Paprika


  1. Preheat oven to 400F.
  2. Combine butter, water, sugar, salt and cayenne in a large saucepan. Cook until butter melts. Add 2 cups of flour all at once. Reduce heat and stir constantly with a wooden spoon until mixture is stiff and forms a ball-like mass, about 2 to 2 1/2 minutes. Pour into mixing bowl; using a mixer with a paddle attachment, beat 1 minute at medium-low speed to cool the mixture. Increase speed to medium; add eggs one at a time, beating to incorporate before adding the next. Batter should be firm, not runny. If necessary, blend in an additional ½ cup flour. Fold in cheese. Drop by tablespoons onto baking pan lined with parchment paper. Sprinkle with paprika.
  3. Bake 10 minutes, turn the pan, and bake 10 more minutes. Leftover puffs can be frozen.

Recipe adapted from Dancing Bear Lodge, Townsend, Tenn.

Nutritional Info *per serving

  • Calories 70
  • Glycemic Load 0
  • Fat 5g
  • Saturated Fat 3g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1.5g
  • Cholesterol 30mg
  • Sodium 140mg
  • Potassium 15mg
  • Carbohydrate 3g
  • Fiber 0g
  • Sugars 0g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 0%
  • Calcium 4%
  • Iron 2%