Corn Stuffing Balls

Mary Champion


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

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Yields: 12 servings


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
1 1/2 tsp
poultry seasoning
3/4 tsp
1/4 tsp
3 medium
egg yolks (beaten)

Directions Step-By-Step

* 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.

About this Recipe

Course/Dish: Vegetable Appetizers
Dietary Needs: Vegetarian