These homemade Utz white cheddar cheese balls are crisp, airy corn puffs coated in a tangy white-cheddar seasoning, inspired by the snack sold in the barrel. This oven-baked version uses cornmeal and a simple cheese-and-spice coating; it takes more hands-on work than opening a container, but lets you adjust the cheddar and salt to taste.
Ingredients
- 1 cup (120 g) finely ground yellow cornmeal
- ½ cup (60 g) all-purpose flour
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (3 g) fine salt
- ½ teaspoon (1 g) garlic powder
- ½ teaspoon (1 g) onion powder
- ⅛ teaspoon (0.3 g) cayenne pepper, optional
- ½ cup (120 ml) water, plus 1–2 tablespoons (15–30 ml) if needed
- 1 large egg (about 50 g), beaten
- 2 tablespoons (28 g) unsalted butter, melted and cooled slightly
- 1 tablespoon (15 ml) neutral oil, such as canola or vegetable oil, for shaping
- 2 tablespoons (28 g) unsalted butter, melted, for the coating
- ¾ cup (about 75 g) finely grated white cheddar cheese
- 2 tablespoons (16 g) nonfat dry milk powder
- 1 tablespoon (8 g) finely ground cornmeal, for the coating
- ½ teaspoon (3 g) fine salt, for the coating, or to taste
- ¼ teaspoon (0.5 g) garlic powder, for the coating
Instructions
- Heat the oven and prepare pans. Set a rack in the center of the oven and heat it to 350°F (175°C). Line two baking sheets with parchment paper. The spacing and a moderate oven temperature help the small puffs dry and crisp without browning too quickly.
- Mix the dry ingredients. In a medium bowl, whisk together the cornmeal, flour, baking powder, salt, garlic powder, onion powder, and optional cayenne. Break up any lumps so the leavening and seasonings are evenly distributed.
- Make the dough. In a second bowl, whisk the water, beaten egg, and 2 tablespoons melted butter. Stir the wet mixture into the dry ingredients until a thick, slightly sticky dough forms. Let it stand for 5 minutes so the cornmeal can absorb moisture. If it is crumbly and will not hold together when pinched, mix in water 1 teaspoon (5 ml) at a time; if it is runny, stir in cornmeal 1 tablespoon (8 g) at a time.
- Shape small puffs. Lightly oil your hands. Roll the dough into balls about ½ inch (1.3 cm) across, roughly the size of a large marble, and arrange them on the prepared sheets with about 1 inch (2.5 cm) between each. Aim for similar sizes so they bake evenly. You should get approximately 60–70 pieces, depending on how tightly you pack them.
- Bake until set and dry. Bake one sheet at a time for 18–20 minutes, rotating the pan halfway through. The puffs should feel firm, look dry, and be only lightly golden; they are small, so check at 16 minutes to prevent overbrowning. If the centers still seem soft, give them another 2–3 minutes. Transfer the puffs to a wire rack and cool completely, about 20 minutes. They crisp further as they cool.
- Prepare the cheddar coating. While the puffs cool, combine the grated white cheddar, dry milk powder, 1 tablespoon cornmeal, coating salt, and ¼ teaspoon garlic powder in a food processor. Pulse until the mixture is fine and powdery, scraping the bowl once. Without a processor, grate the cheese as finely as possible and rub it together with the other coating ingredients; the result may be slightly less even.
- Coat the cooled puffs. Put the completely cooled puffs in a large bowl. Drizzle over the remaining 2 tablespoons melted butter and toss gently until lightly coated. Sprinkle on the cheddar mixture in two or three additions, tossing between additions to cover the surfaces. Taste one and add a little more salt if needed. Serve once the coating has adhered.
Tips
- Use finely ground cornmeal, not coarse polenta or grits. A coarse grind makes the dough gritty and can keep these tiny puffs from holding their shape.
- Grate cheddar from a block for the coating. Pre-shredded cheese is often dusted with anti-caking starch and can make the powder less smooth. Sharp white cheddar gives the strongest flavor; mild cheddar makes a gentler coating.
- Keep the puffs small and evenly sized. Oversized pieces may brown outside before the centers dry, while very uneven pieces will finish at different times.
- For a little more crunch, return the coated puffs to the 250°F (120°C) oven for 8–10 minutes, then cool completely. The cheese can toast quickly, so watch closely; this is optional, not a substitute for cooling before storage.
Serving Suggestions
Serve these as a party snack in a bowl, alongside sandwiches, or with a casual cheese board. Their salty, cheesy flavor pairs well with crisp vegetables, apple slices, and mild dips such as sour cream mixed with chives. They are easiest to eat by the handful, so offer a small serving bowl and keep the rest covered until needed.
For a snack mix, toss a portion with plain pretzels or unsalted popcorn just before serving. The homemade puffs are more delicate than packaged ones, so avoid mixing them with hard ingredients far ahead of time; rough handling can break them and knock off the cheddar coating.
Variations
For a sharper taste, replace up to ¼ cup (25 g) of the white cheddar in the coating with finely grated Parmesan. Parmesan is saltier and less creamy, so reduce the added coating salt and taste before adding more. A little smoked paprika or extra cayenne adds warmth, while dried chives give a mild onion note.
If you want a shortcut, use plain, unsalted baked corn puffs instead of making the dough. Toss about 6 cups (30–40 g, depending on the puff size) with the melted butter and prepared cheddar coating. They will not have quite the same shape or flavor as the barrel snack, but this skips the baking and cooling steps. For a dairy-free version, use a dairy-free cheddar-style product and unsweetened dairy-free milk powder if available; the coating will vary in taste and may cling less reliably.
Storage and Reheating
These puffs are crispest the day they are made. Once completely cool, store them in an airtight container at room temperature for up to 2 days; moisture softens the cornmeal puffs and can make the cheese coating clump. Keep them away from heat and humidity. Do not leave them out for more than 2 hours before packing away.
Refrigeration is not recommended because it can make the puffs stale and soft. Freezing is also likely to damage the crisp texture. If they lose some crunch, spread them on a baking sheet and warm at 250°F (120°C) for 5–8 minutes, then cool fully before serving. This is a texture refresh, not a necessary reheating step; discard any batch that has been stored improperly or shows signs of spoilage.
Frequently Asked Questions
Are these the same as Utz white cheddar cheese balls?
No. This is a homemade, oven-baked copycat-style snack inspired by the barrel product. Its cornmeal base and freshly grated cheddar coating have a different texture and may taste less uniform than a commercially made puff.
Why did my cheese balls turn out soft?
They may need a few more minutes in the oven, or they may have been coated or stored before they cooled completely. Check that the centers feel dry and firm, cool the puffs fully on a rack, and use an airtight container only after they reach room temperature.
Can I make the dough ahead?
It is best to bake the dough soon after mixing because the baking powder begins working once it is wet. For a better make-ahead option, bake the puffs, cool them completely, and prepare the coating separately; combine them shortly before serving.
Can I use orange cheddar?
Yes. Finely grated orange cheddar works in the same amount, though it will change the color and may taste sharper or saltier depending on the cheese. Taste the coating before adding all the salt.
Can I make these without a food processor?
Yes. Grate the cheese on the finest holes of a box grater, then mix it thoroughly with the dry coating ingredients. The coating may have a coarser texture, but it will still work; tossing the puffs in butter first helps it stick.
How can I make the coating stick better?
Use just enough melted butter to lightly coat the cooled puffs, then add the cheese powder gradually while tossing. Too much butter makes them greasy, while warm puffs can melt the cheese and form clumps. If the coating still seems dry, add melted butter a teaspoon (5 ml) at a time.
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