Corn Balls

Corn Balls

10
keycook 0

"Stuffing cubes mixed with corn, celery and onion and served up in individual portions. Given to me by a friend at work. Easy. Nice addition for holiday meals."
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Ingredients

45 m servings 244 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 704 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Heat a saucepan over medium-high heat and coat with cooking spray. Add the celery and onion. Cook and stir until tender. Reduce the heat to medium and mix in the cream-style corn, water and salt. Remove from the heat and stir in the eggs and bread cubes. Form into balls about the size of baseballs, and place them on a cookie sheet. Brush melted butter onto the balls.
  3. Bake for 15 minutes in the preheated oven, or until heated through and the outside is lightly toasted.

Reviews

10
  1. 11 Ratings

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Most helpful positive review

This recipe was awesome. I made the corn balls to go with easy cheesey soup. We ended up putting the corn ball in the bowl and then poured the soup over it. It was absolutely outstanding.

Most helpful critical review

okay but not the best...they where mushy and i didnt much care for the flavor, but to each their own i guess.

This recipe was awesome. I made the corn balls to go with easy cheesey soup. We ended up putting the corn ball in the bowl and then poured the soup over it. It was absolutely outstanding.

I make these, but add the larger (15 oz) can of creamed corn and only 1/2 cup of water. Additionally, I add 4 TBSP melted butter and 3 beaten eggs. Once the balls are made, then pour 1/2 cup m...

I baked the balls for about 10 min. longer than suggested because they still seemed very mushy. I served them like a roll with soup, and they were very good. Next time I may try adding some ot...

okay but not the best...they where mushy and i didnt much care for the flavor, but to each their own i guess.

This is pretty close to my Grandmothers recipe that she put in her local church recipe book in 1991. I love this recipe, my Grandmothers recipe varied a little with the amounts of food but over...

these are awesome! and so fun to eat!

Sorry but it really wasnt the greatest.

I thought these were very good. I substitued a bag of dried seasoned stuffing mix with the bread crumbs and rolled the balls in butter instead of just brushing the tops. I would make these agai...

I loved them. They reminded me of my Grandma's stuffing. They were fun and easy for the kids to make.