1/4 cup butter (1/2 stick)
1/2 cup water
pinch of salt
1/2 tsp ground cayenne
1/2 cup flour
1/4 lb tasso ham, minced
1/2 cup corn kernels (preferably fresh, but frozen will do)
1 cup shredded sharp or extra sharp cheddar
1 TBS grated parmesan
1 green onion, minced
Preheat oven to 375º.
In a cast iron or stainless steel frying pan, dry fry corn kernels over medium high heat until nicely browned, about 10 minutes. Cool.
Bring water, butter, salt and cayenne to a boil in a medium sauce pan. Dump in the flour and beat vigorously with a wooden spoon until the mixture comes together and begins to pull away from the sides of the pan. Remove the pan from heat and beat in one egg at a time, waiting until the first egg is thoroughly incorporated before beating in the second egg.
After the second egg has been incorporated and the mixture is smooth, stir in the remaining ingredients.
Drop by teaspoonfuls on a baking sheet lined with parchment paper. Space about 1/2 inch apart. Bake for 25 to 30 minutes until golden.