Best Tasty Baked Corn Balls Recipes

TRADITIONAL POPCORN BALLS

Steps:

• Place popcorn in a large baking pan; keep warm in a 200° oven. , In a heavy saucepan, combine the sugar, corn syrup, water and salt. Cook over medium heat until a candy thermometer reads 235° (soft-ball stage). , Remove from the heat. Add the butter, vanilla and food coloring if desired; stir until butter is melted. Immediately pour over popcorn and stir until evenly coated. , When mixture is cool enough to handle, quickly shape into 3-in. balls, dipping hands in cold water to prevent sticking.

PAULA DEEN'S CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn.
• Pour into a greased 9 x 13 casserole dish or 10-inch cast iron skillet.
• Bake uncovered for 45 minutes.
• Top with shredded cheddar. Bake for an additional 10-15 minutes, until the top begins to brown.
• Let stand for 5 minutes prior to serving.
• In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn first. Add it to a lightly greased Crock Pot.
• Cook on high for 2-3 hours or on low for 4.
• Add the shredded cheddar during the last 20 minutes of cooking.
• Ensure the center is firm and set prior to serving.

CORN BALLS

Steps:

• In a small saucepan, cook onion and celery in butter until tender; set aside to cool. , In a large bowl, combine the croutons, corn, eggs, water, salt, pepper and onion mixture. Shape into eight to 10 balls. , Place in an ungreased shallow baking dish. Bake, uncovered, at 375° for 25-20 minutes.

CORN STUFFING BALLS

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.

CORN STUFFING BALLS (CROCK POT)

Steps:

• In a bowl combine onion, celery, corn, water, pepper, poultry seasoning, stuffing and eggs.
• Form into 8 balls.
• Place in bottom of crock pot.
• Spoon margarine or butter over balls.
• Cover.
• Cook LOW 3 1/2 to 4 hours.

GRANDPA'S POPCORN BALLS

Steps:

• In a saucepan over medium heat, combine the sugar, corn syrup, butter and water. Stir and heat to hard-crack stage or 300 degrees F (150 degrees C). Remove from heat, add vanilla or vinegar; mix well.
• Pour slowly over popped popcorn while stirring. Wait 5 minutes and shape into 3 inch round balls.

EASY BAKED CORN

Steps:

• In a bowl, combine egg and sour cream; stir in cornbread mix, salt and pepper. Add corn; mix well. Pour into a greased 11x7-in. baking pan. Bake, uncovered, at 400° for 25-30 minutes or till golden.

FRIED CORN BALLS

Steps:

• In a large bowl, combine the egg, corn, cracker crumbs, sugar and baking powder (batter will be soft)., In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by rounded teaspoonfuls; fry in batches until golden brown, about 1 minute on each side. Drain on paper towels. Serve warm.