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Corn Balls Recipe
Corn Balls Recipe photo by Taste of Home

Corn Balls Recipe

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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.
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 8-10 servings

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

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.

Directions

  1. In a small saucepan, cook onion and celery in butter until tender; set aside to cool.
  2. In a large bowl, combine the croutons, corn, eggs, water, salt, pepper and onion mixture. Shape into eight to 10 balls.
  3. Place in an ungreased shallow baking dish. Bake, uncovered, at 375° for 25-20 minutes. Yield: 8-10 servings.
Originally published as Corn Balls in Country Woman July/August 1993, p29

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.

Reviews for Corn Balls

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   (3)
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MY REVIEW
Reviewed Dec. 3, 2010

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.

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