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Corn Stuffing Balls

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. —Audrey Groe, Lake Mills, Iowa
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    12 servings

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

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Reviews

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Average Rating:
  • twadiane
    Nov 27, 2020

    I have been trying to make a good stuffing for many years and finally landed on this recipe. Due to COVID, our thanksgiving gathering was small this year but these stuffing balls were the hit of the dinner. The corn added just the right amount of sweetness and we all loved the crispy balls of goodness. They also freeze perfectly for future leftovers. This is officially my go to stuffing recipe from now on.

  • Susan
    Nov 27, 2019

    I make them every Thanksgiving too, but I am wondering also about make ahead directions since now my children are hosting... I add chicken broth instead of water and often put in my own herbs instead of poultry seasoning. I use my own grown Rosemary, thyme and sage.

  • Dorae
    Nov 8, 2019

    Is it ok to prepare these the day before and then bake them the next day ? Also should I wait to pour the butter on them until I bake them ?

  • leannehodson
    Sep 5, 2013

    I make these every Thanksgiving

  • Karen.Buske
    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.

  • debnbrian
    Sep 10, 2011

    No comment left

  • dnaheish
    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

  • edna377
    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.