Best Corn Stuffing Balls Recipes
CORN STUFFING BALLS
My mom had many "winning" recipes, and this was one of our family's favorites. I can still picture these Corn Stuffing Balls encircling the large meat platter piled high with one of her delicious entrees. -Audrey Groe, Lake Mills, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place croutons in a large bowl and set aside. In a skillet, saute celery and onion in 1/2 cup butter. Add the corn, water, poultry seasoning, salt and pepper; bring to a boil. Remove from the heat; cool for 5 minutes. Pour over croutons. Add egg yolks and mix gently. Shape 1/2 cupfuls into balls; flatten slightly. Place in a greased 15x10x1-in. baking pan. Melt remaining butter; drizzle over stuffing balls. Bake, uncovered, at 375° for 30 minutes or until lightly browned.
Nutrition Facts : Calories 365 calories, Fat 16g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 1233mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.
CORN STUFFING BALLS
This is another recipe from my "Taste of Home" magazines. I get so many recipes from this magazine! This is just a different way to serve stuffing. We really love it!
Provided by tree luee dee
Categories Corn
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Place croutons in a large bowl and set aside.
- In a skillet, saute celery and onion in 1/2 cup butter.
- Add the corn, water, poultry seasoning, salt and pepper.
- Bring to a boil.
- Remove from the heat, cook for 5 minutes.
- Pour over croutons.
- Add egg yolks and mix gently.
- Shape 1/2 cupfuls into balls; flatten slightly.
- Place in a greased 15 in x 10 in x 1 in baking pan.
- Melt remaining butter; drizzle over the stuffing balls.
- Bake, uncovered at 375 degrees for 30 minutes or until lightly browned.
CORN STUFFING BALLS
Don't know where this came from really, been making it for awhile. We love this as a side dish also.
Provided by Mary Champion
Categories Vegetable Appetizers
Number Of Ingredients 10
Steps:
- 1. * Place croutons in a large bowl and set aside. In a skillet, saute celery and onion in 1/2 cup butter. Add the corn, water, poultry seasoning, salt and pepper; bring to a boil. Remove from the heat; cool for 5 minutes. Pour over croutons. Add egg yolks and mix gently. Shape 1/2 cupfuls into balls; flatten slightly. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Melt remaining butter; drizzle over stuffing balls. Bake, uncovered, at 375° for 30 minutes or until lightly browned.
CORN STUFFING BALLS
this was just new to try to get veggies added. they turned out good just hot to handle so use a measure cup and a spoon..everyone liked them... enjoy i would even consider adding some cranberries (dried) and mushrooms next time i make this...
Provided by Heather Brignall
Categories Vegetables
Number Of Ingredients 10
Steps:
- 1. place croutons in a large bowl and set aside
- 2. in a skillet, saute celery and onion in 1/2 cup butter. Add the corn, water, poultry seasoning, salt and pepper; bring to a boil. remove from heat; cool for 5 minutes. pour over croutons. add egg yolks and mix gently
- 3. shape 1/2 cup fulls into balls; flatten slightly. place in a greased 15-in by 10 in. by 1 inch baking pan ( i used a cookie sheet)covered with parchment paper.) melt remaining butter; drizzle over stuffing balls. bake uncovered, at 375 for 30 minutes or until lightly browned
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