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