Corn Balls Recipe

Corn Balls Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

Whenever I serve my Corn Balls, it's just about certain someone will ask for the recipe—I've gotten more requests for it than any other I've ever tried. I usually make them when we have company as a nice change-of-pace side dish. They're great with ham, steak or roast beef. My husband and I have two young children, 3 and not quite 1. I grew up on a dairy farm. Today, we live on a small farm where I tend to chickens.

This recipe is:

Contest Winning

[X]

Rate Corn Balls Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Corn Balls Recipe

Prep: 20 min. Bake: 25 min.

Yield: 8-10 Servings

20 25 45

Ingredients

1/2 cup chopped onion
1 cup chopped celery
1/2 cup butter
3-1/2 cups herb-seasoned stuffing croutons
3 cups cooked whole kernel corn
3 eggs, beaten
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

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. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 each) equals 226 calories, 12 g fat (6 g saturated fat), 88 mg cholesterol, 496 mg sodium, 27 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Corn Balls in Country Woman July/August 1993, p29

Reviews for Corn Balls

Corn Balls

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-1) of 1 reviews

Reviewed on Dec. 03, 2010 by debnbrian

I made this recipe for our Thanksgiving Dinner and it was a hit. However, the next time I make this recipe I am going to add about 1/2 cup of apple, chopped and 1/2 cup raisins.