Corn Stuffing Balls Recipe

5 4 5
Corn Stuffing Balls Recipe
Corn Stuffing Balls Recipe photo by Taste of Home
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Corn Stuffing Balls Recipe

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5 4 5
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 6 cups herb-seasoned stuffing croutons
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 3/4 cup butter, divided
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 cup water
  • 1-1/2 teaspoons poultry seasoning
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 large eggs yolks, beaten

Directions

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. Yield: 12 servings.
Originally published as Corn Stuffing Balls in Country October/November 1999, p49

Nutritional Facts

1 each: 365 calories, 16g fat (7g saturated fat), 84mg cholesterol, 1233mg sodium, 47g carbohydrate (4g sugars, 3g fiber), 10g protein.

  • 6 cups herb-seasoned stuffing croutons
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 3/4 cup butter, divided
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 cup water
  • 1-1/2 teaspoons poultry seasoning
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 large eggs yolks, beaten
  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 15x10x1-in. baking pan. Melt remaining butter; drizzle over stuffing balls. Bake, uncovered, at 375° for 30 minutes or until lightly browned. Yield: 12 servings.
Originally published as Corn Stuffing Balls in Country October/November 1999, p49

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Reviews forCorn Stuffing Balls

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MY REVIEW
leannehodson User ID: 5592555 58584
Reviewed Sep. 5, 2013

"I make these every Thanksgiving"

MY REVIEW
Karen.Buske User ID: 6777614 36006
Reviewed Aug. 11, 2012

"I also made these for Thanksgiving and one other time. I'm always looking for something different and unique, these qualified. Everyone was amazed and liked them. I used regular corn instead of creamed corn since my husband doesn't like cream corn. It worked out beautifully. Thanks for being so creative. I love it."

MY REVIEW
dnaheish User ID: 4918302 36001
Reviewed Dec. 20, 2010

"I made this for Thanksgiving, and even though alot of people were like, "Hmmm, is that corn in the stuffing?" Everybody loved them, and my sister-in-law asked me to make them again for Christmas"

MY REVIEW
edna377 User ID: 1148314 203294
Reviewed Sep. 25, 2010

"this is thee best stuffing I have tasted in a long time. more like MOM use to make .My whole family loved them."

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