Corn Stuffing Balls Recipes

CORN BALLS

Corn Balls image

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.

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 8-10 servings.

Number Of Ingredients 9

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 large eggs, beaten
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

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.

Nutrition Facts : Calories 226 calories, Fat 12g fat (6g saturated fat), Cholesterol 88mg cholesterol, Sodium 496mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein.

CORN STUFFING BALLS

Corn Stuffing Balls image

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

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 12 servings.

Number Of Ingredients 10

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

Steps:

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 : Calories 365 calories, Fat 16g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 1233mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.

CORN STUFFING BALLS

Corn Stuffing Balls image

Don't know where this came from really, been making it for awhile. We love this as a side dish also.

Provided by Mary Champion

Categories Vegetable Appetizers

Number Of Ingredients 10

Ingredients

6 c herbed seasoned stuffing croutons
1 c celery (chopped fine)
1/2 c onion (chopped fine)
3/4 c butter (divided)
1 can(s) (14 3/4 oz) cream-style corn
1 c water
1 1/2 tsp poultry seasoning
3/4 tsp salt
1/4 tsp pepper
3 medium egg yolks (beaten)

Steps:

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 15-in. x 10-in. x 1-in. baking pan. Melt remaining butter; drizzle over stuffing balls. Bake, uncovered, at 375° for 30 minutes or until lightly browned.

GRANDMA DOT'S STUFFING BALLS

Grandma Dot's Stuffing Balls image

This is my must-have recipe for Thanksgiving, passed down to me by my grandmother. These delicious stuffing balls are crispy on the outside and soft on the inside. She always used white bread for this recipe, but I like to use a nutty whole wheat bread for a little extra flavor.

Provided by carabakescupcakes

Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes

Time 56m

Yield 24

Number Of Ingredients 11

Ingredients

cooking spray
¾ cup butter
½ cup diced onion
½ cup diced celery
1 ½ teaspoons salt
1 teaspoon poultry seasoning
½ teaspoon ground black pepper
2 eggs
½ cup chicken broth
10 cups cubed whole wheat bread
½ cup chopped fresh parsley

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; grease with cooking spray.
Melt butter in a large skillet over medium heat. Add onion and celery; cook and stir until softened, about 5 minutes. Stir in salt, poultry seasoning, and pepper; cook and stir until fragrant, about 1 minute.
Whisk eggs and chicken broth together in a large bowl. Fold in bread cubes and parsley. Pour in onion mixture; mix together until combined.
Shape mixture into 2-inch balls and arrange on prepared baking sheet.
Bake until golden and crisp, about 20 minutes.

Nutrition Facts : Calories 108.4 calories, Carbohydrate 8.8 g, Cholesterol 30.8 mg, Fat 6.9 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 3.9 g, Sodium 288.5 mg, Sugar 1.3 g

CORN STUFFING BALLS (CROCK POT)

Corn Stuffing Balls (Crock Pot) image

Make and share this Corn Stuffing Balls (Crock Pot) recipe from Food.com.

Provided by Bluenoser

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 small onion, chopped
1/2 cup celery, chopped (with leaves)
1 (17 ounce) can cream-style corn
1/4 cup water
1/8 teaspoon pepper
1 teaspoon poultry seasoning
2 cups herb seasoned stuffing mix (about 8 oz)
2 eggs, slightly beaten
1/4 cup margarine or 1/4 cup butter, melted

Steps:

In a bowl combine onion, celery, corn, water, pepper, poultry seasoning, stuffing and eggs.
Form into 8 balls.
Place in bottom of crock pot.
Spoon margarine or butter over balls.
Cover.
Cook LOW 3 1/2 to 4 hours.

Nutrition Facts : Calories 117.7, Fat 7.2, SaturatedFat 1.4, Cholesterol 52.9, Sodium 261.4, Carbohydrate 12.3, Fiber 1, Sugar 2.5, Protein 2.8

CORN STUFFING BALLS

Corn Stuffing Balls image

A different way to serve stuffing! These are cooked in the crockpot on LOW setting for 3 to 4 hours.

Provided by yooper

Categories Corn

Time 4h15m

Yield 8 balls

Number Of Ingredients 9

Ingredients

1/2 cup chopped celery
1 onion, chopped
1 (17 ounce) can cream-style corn
1/4 cup water
1/8 teaspoon pepper
1 teaspoon poultry seasoning
1 (8 ounce) package herb seasoned stuffing mix
2 slightly beaten eggs
1/4 cup melted butter or 1/4 cup margarine

Steps:

In mixing bowl, combine celery, onion, corn, water, pepper, poultry seasoning, stuffing mix, and eggs.
Shape into 7 or 8 balls.
Place in crockpot.
Pour butter over.
Cover and cook on LOW for 3 to 4 hours.

Nutrition Facts : Calories 229.4, Fat 8.2, SaturatedFat 4.3, Cholesterol 68.4, Sodium 686.6, Carbohydrate 34.4, Fiber 1.9, Sugar 5.1, Protein 6

STUFFING BALLS

Stuffing Balls image

This delicious side dish always remind me of special holiday dinners except these are so much faster to fix.-Mary Beth Jung, Hendersonville, North Carolina

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1/2 cup chopped celery
1/4 cup chopped onion
1/3 cup butter, cubed
5 cups soft bread cubes
1 cup chopped walnuts
1/2 cup minced fresh parsley
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1/4 cup chicken broth
1 large egg, well beaten

Steps:

Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add celery and onion; cook and stir until tender, 3-5 minutes. Remove from the heat. Stir in remaining ingredients. Shape into eight balls. , Place on a greased baking sheet. Bake until a thermometer reads 160°, about 20 minutes.

Nutrition Facts : Calories 235 calories, Fat 18g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 536mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.

CORN STUFFING BALLS

Corn Stuffing Balls image

This is another recipe from my "Taste of Home" magazines. I get so many recipes from this magazine! This is just a different way to serve stuffing. We really love it!

Provided by tree luee dee

Categories Corn

Time 50m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

6 cups herb-seasoned stuffing cubes
1 cup chopped celery
1/2 cup chopped onion
3/4 cup butter or 3/4 cup margarine, divided
1 (14 3/4 ounce) can cream-style corn
1 cup water
1 1/2 teaspoons poultry seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
3 egg yolks, beaten

Steps:

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, cook for 5 minutes.
Pour over croutons.
Add egg yolks and mix gently.
Shape 1/2 cupfuls into balls; flatten slightly.
Place in a greased 15 in x 10 in x 1 in baking pan.
Melt remaining butter; drizzle over the stuffing balls.
Bake, uncovered at 375 degrees for 30 minutes or until lightly browned.

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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 15-in. x 10-in. x 1-in. baking pan. Melt remaining butter; drizzle over stuffing balls. Bake, uncovered, at 375° for 30 minutes or until lightly browned. Yield: 12 servings.
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