These commercial corn puffs contain inflammatory seed oils (sunflower, safflower, or canola oil) along with modified food starch and maltodextrin. The DIY version replaces all seed oils with avocado oil and uses clean organic ingredients to create crispy, cheesy corn puffs without artificial additives.
Based on: World's Puffiest White Cheddar Natural Flavored Corn Puffs
· Makes approximately 35 servings (about 2.2 lbs finished puffs)
· Serving: 1 oz (28g)
Why This Recipe is Seed Oil Free
Commercial World's Puffiest White Cheddar Natural Flavored Corn Puffs from Trader Joe's often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original World's Puffiest White Cheddar Natural Flavored Corn Puffs may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic fine cornmeal
680g (about 4 cups) · Bob's Red Mill Organic Medium Grind Cornmeal
Primary base ingredient that provides the corn flavor and structure for the puffed snacks
Avocado oil
120ml (1/2 cup) · Chosen Foods 100% Pure Avocado Oil
Healthy fat replacement for seed oils, provides richness and helps achieve crispy texture
Organic cheddar cheese powder
85g (about 3/4 cup) · Hoosier Hill Farm Organic White Cheddar Cheese Powder
Main flavoring agent that provides the sharp, tangy cheese taste and coating
Leavening agent that creates air pockets for lighter, puffier texture
Instructions
Step 1. Preheat oven to 375°F (190°C) and line two large baking sheets with parchment paper. In a large mixing bowl, whisk together 680g cornmeal, 42g tapioca starch, 7g baking powder, and 8g salt (reserve 6g salt for cheese coating). This dry mixture forms the base structure — whisk thoroughly for 2-3 minutes to ensure even distribution, as lumps will create uneven texture in the final puffs.
Step 2. In a separate bowl, combine the cheese coating: 85g cheddar cheese powder, 28g buttermilk powder, 21g whey protein powder, and remaining 6g salt. Whisk vigorously for 1-2 minutes until completely uniform — any clumps will create uneven flavor distribution. Set aside this cheese mixture for coating the finished puffs.
Step 3. Create a well in the center of the cornmeal mixture and slowly drizzle in 120ml avocado oil while stirring with a fork. Gradually add 240ml (1 cup) warm water, mixing constantly until a cohesive dough forms. The dough should hold together when squeezed but not be sticky — add water 1 tablespoon at a time if too dry, or cornmeal 1 tablespoon at a time if too wet. Knead briefly in the bowl until smooth.
Step 4. Roll the dough into small balls about 1.5cm (5/8 inch) diameter — roughly the size of a marble. You should get approximately 140-150 balls. Place on prepared baking sheets with 2cm spacing between each ball, as they will expand during baking. Use a fork to gently flatten each ball to about 1cm thickness — this helps them cook evenly and develop the characteristic crispy texture.
Step 5. Bake for 18-22 minutes, rotating pans halfway through, until the puffs are golden brown and sound hollow when tapped. They should have expanded to roughly double their original size and feel light and crispy. Remove from oven and let cool on baking sheets for 5 minutes — they'll continue crisping as they cool.
Step 6. While still slightly warm (this helps the coating adhere), place the cooled puffs in a large bowl and sprinkle with the cheese powder mixture. Toss gently but thoroughly for 2-3 minutes until evenly coated. For extra flavor intensity, mist lightly with avocado oil spray before adding cheese powder. Store in an airtight container for up to 5 days at room temperature, or freeze for up to 3 months. Serve at room temperature for best crunch.
Storage
Store in airtight containers at room temperature for up to 5 days. For longer storage, freeze in sealed bags for up to 3 months. If puffs lose crispness, re-crisp in 350°F oven for 3-5 minutes before serving.
Cost Comparison
Cost per serving (homemade)$0.25
Cost per serving (store-bought)$0.45
Savings44%
Higher upfront cost due to buying organic ingredients in bulk, but significant per-serving savings long-term. The cheese powder and whey protein are the most expensive components but will last for multiple batches, making subsequent batches much cheaper at about $0.18 per serving.